Bread bowl

My husband loves soup in a bread bowl – he’ll always order it if there is the option.  It works great for thick soups – like chili or black bean soup.  Of course the best part is that there are no dishes to clean up at the end of dinner – since you eat your bowl.    In some ways this recipe is no harder than making your own rolls – since when these were done they reminded me of a crusty roll.  But he really loved them – this recipe made five bread bowls – and he ended up eating three of them over the course of the week. 

Want to know what I served in them?   Check back tomorrow and see! 

Ingredients

• 3 cups unbleached all-purpose flour
• 1 cup semolina
• 2 1/4 tsp. instant yeast
• 2 tsp. sugar
• 1 1/2 tsp. salt
• 1 1/2 cups warm water

Directions

1. Combine all of the dough ingredients in the bowl of a stand mixer fitted with the dough hook.  Knead on medium speed until the dough is smooth and elastic – about 6 minutes.

2. Allow the dough to rise, covered, for 1 to 1 1/2 hours.

3. Divide the dough into four to five pieces, and form them into round balls.

4. Place them on a parchment-lined baking sheet, cover lightly, and set them aside to rise in a warm place for 1 1/2 hours, or until they've almost doubled in size.

5. Uncover the balls and let them sit for 10 to 15 minutes, to develop a tough skin. Just before placing the bread bowls in the oven, mist them heavily with water.

6. Bake the bread bowls in a pre-heated 425° F oven for 18 to 22 minutes, until they're a deep, golden brown. Turn off the oven, prop the door open a little, and leave the bread bowls inside for 15 minutes; this will keep the crust crisp.

7. Remove the bread bowls from the oven and cool them completely before cutting the tops off and removing the insides.

Source: King Arthur Flour

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