Recipes > Bread Bowls Find A Store Bread Bowls These bread bowls are the perfect vehicle for your favorite soup, chili or party dip. Yield 3 bread bowls Print Recipe Pin Recipe 0 Reviews Ingredients3 3/4 cups bread flour, divided1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast1 teaspoon table salt1 1/2 teaspoon granulated sugar1 1/4 cup warm water (120-130°F)3 tablespoons white cornmeal (for dusting on sheet pan) InstructionsAdd 1 cup flour, yeast, salt, sugar and yeast to stand mixer bowl; stir to combine. Add warm water to flour mixture, mix with paddle attachment for 4 minutes on medium speed. Switch to dough hook attachment. Gradually add remaining flour and knead with dough hook for 5 to 7 minutes until smooth and elastic. (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about an hour.Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide into 3 equal-sized pieces. Shape each piece into a smooth, round ball. Place on greased cookie sheet covered with cornmeal. Cover; let rise until indentation remains after touching. Preheat oven to 425°F.Spray or brush loaf with cold water before baking for a crisper crust. Bake for 20 to 30 minutes. Remove from cookie sheet; cool on wire rack.To make bowls: Cut a thin slice off the top. Hollow out inside, leaving half-inch sides. Placing bowls in a 300°F oven for 10 minutes will dry sides and prevent premature soaking from the soup. NotesGet Bread Machine Method here. Image by Matt Weber. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
