Bread Bowls

When I was getting ready to make our soup for dinner tonight I really wanted to serve it in bread bowls, but I was too lazy to drive all the way to the grocery store, so I decided I would make some! Let me tell you, this recipe is SOOOO easy - the bread was under the towel rising much faster than I would have been able to get to the store and Dee told me that she NEVER wants store bought bread bowls again because these were way more delicious.

I like using just bread flour for these because it helps give them more structure and you kind of want that for bread bowls so it can hold up to hot soup inside. However, you can use AP flour in a pinch if that's all you have on hand.

These bread bowls are great for soup, but also make a lovely bowl for serving dip! Think spinach artichoke or even just some ranch! Once you make your own you won't

Ingredients:

2-1/4 cup warm water

2 Tbsp dry instant yeast

2 Tbsp granulated sugar

1/2 cup (1 stick) butter, melted

1/2 Tbsp salt

6 to 6-1/2 cups bread flour (can substitute AP in a pinch)

Place warm water in the bottom of your mixer bowl. Sprinkle in the yeast then sprinkle the sugar over the top of the yeast. Let that sit for a couple of minutes, (the yeast will become foamy.) Add the melted butter and salt and whisk until combined.

Place the mixing bowl on the stand mixer with the dough hook. Add two cups of flour, mix, two more, mix, two more mix. Add the remaining 1/2 only if you need it. The dough should be soft to the touch, but not overly sticky. Let the mixer knead the dough for 5 minutes.

Remove the bowl from the mixer, remove the dough hook and use a spatula to gently bring the dough together. Move the dough around the bowl while you spray lightly underneath with non stick cooking spray. Lightly spray the top of the dough, cover the bowl with saran wrap and a clean towel and then let rise in a warm spot for an hour.

Once the dough has risen, punch it down, empty it out on to a lightly floured surface, and divide into six equal size pieces. Form each piece in to a ball, pushing the dough into itself and stretching the dough over itself so the tops are smooth.

Line a large baking sheet with silicone mats or parchment paper. Place the balls on the pan and spray them lightly with cooking spray. Cover again with a clean, lightweight towel and let rise until doubled in size, 45 minutes to an hour.

When ready to bake, preheat oven to 425 and bake for 20-25 minutes, or until golden brown.

Remove from the oven and immediately brush the tops with melted butter, then transfer to a cooling rack to cool. When ready to use, slice off the tops, scoop out the insides with your hands, and fill with soup or even your favorite dip! (Serve the scooped out insides on the side for dipping in the soup or dip.)

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