Food recipes
Bread Bowls by King Arthur
Bread Bowls by King Arthur Ingredients: wheat flour, white, all-purpose, unenriched semolina, unenriched leavening agents, yeast, baker's, active dry sugars, granulated salt, table water, bottled, generic Directions:...
Bread Bowls by King Arthur
Ingredients:
wheat flour, white, all-purpose, unenriched
semolina, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic
Directions:
.Combine all of the dough ingredients and mix and knead them together -- by hand, mixer or bread machine -- till you've made a soft, smooth dough.
Allow the dough to rise, covered, for 1 to 1 1/2 hours.
Divide the dough into five pieces, and form them into round (not flattened) balls.
Place them on a lightly greased or 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.
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.
Bake the bread bowls in a pre-heated 425F 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.
Remove the bread bowls from the oven and cool them completely before cutting the tops off and removing the insides; (reserve the insides to make bread crumbs).
Yield: 5 large bread bowls.
Ingredients:
wheat flour, white, all-purpose, unenriched
semolina, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic
Directions:
.Combine all of the dough ingredients and mix and knead them together -- by hand, mixer or bread machine -- till you've made a soft, smooth dough.
Allow the dough to rise, covered, for 1 to 1 1/2 hours.
Divide the dough into five pieces, and form them into round (not flattened) balls.
Place them on a lightly greased or 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.
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.
Bake the bread bowls in a pre-heated 425F 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.
Remove the bread bowls from the oven and cool them completely before cutting the tops off and removing the insides; (reserve the insides to make bread crumbs).
Yield: 5 large bread bowls.