rita'skitchen

Bread Bowls

Number of servings: 4
Prep time: 2.5 hrs.
Cooking time: 45 min.
Bread bowls

Bread Bowls

A simple recipe for bread with a minor twist – making bread bowls. Italian bread recipe from Brown Eyed Baker.

ingredients

  • 2Cups

    Lukewarm water (100 degrees)

  • 2 1/4Teaspoons

    Yeast

  • 5Cups

    Bread flour

  • 1Tablespoon

    Light brown sugar

  • 2Tablespoons

    Olive oil

  • 2 1/2Teaspoons

    Salt

  • 1Each

    Egg white (or whole egg) beaten

  • 2Tablespoons

    Sesame seeds

instructions

  1. Stir the yeast into ½ cup of warm water. Let proof as you measure out the dry ingredients.

  2. Combine 5 cups of flour, sugar, and salt in the bowl of an electric mixer. Add the yeast mixture, remaining water, and olive oil. Using a dough hook attachment, mix on the lowest speed of an electric mixer (stir setting on a KitchenAid) until a dough starts to form, adding more flour as needed, up to an additional ¾ cup. Knead on low speed (2 on a KitchenAid) for 7 minutes. Transfer dough to a lightly floured surface and knead by hand for 1 to 2 minutes or until a smooth, firm, elastic dough is formed.

  3. Transfer the dough to a lightly oiled bowl, then spray it with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm, draft-free place for 1½ hours or until doubled in size.

  4. Remove the plastic wrap, punch down, and flatten the rounded dough with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll. The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends. Or make four bread bowls out of the dough.

  5. Place a baking stone on the center oven rack and preheat the oven to 425°F. Place a metal baking pan on the lowest rack.

  6. Place the dough on a baker’s peel heavily dusted with flour or, alternatively, on an inverted baking sheet. Allow the dough to proof, loosely covered with a floured dish towel, for 30 minutes or until doubled in size.

  7. If using the topping, brush the dough with the egg white and sprinkle the sesame seeds over the top. Using a razor blade or sharp knife, slash the dough lengthwise about 1/4-inch deep, keeping the blade at a 45-degree angle.

  8. Just before placing the bread in the oven, pour 1 cup of water into the metal pan on the bottom rack. Then, transfer the loaf from the peel to the stone in the oven.

  9. Bake the dough until golden brown and a hollow thud is heard when tapping the bottom of the bread (it should register at least 195 degrees F on an instant-read thermometer), about 30 to 40 minutes. Allow the bread to cool before slicing.