Source:The Baker's Catalogue. King Arthur Flour
Makes 5 servings.
Preparation time: 4 hours
Tips: Ideal for serving chili, a thick hearty soup or stew.
Bread Bowls
Ingredients
Preparation
3 cups unbleached flour
1 cup semolina flour
2 1/4 teaspoons dry active yeast (1 envelope)
2 teaspoons sugar
1 1/2 teaspoons salt
1 1/2 cups water
Preheat oven to 425F degrees about 30 minutes before baking time.
1. Combine all dough ingredients, mix and knead them together by hand, mixer or bread machine until you have made a soft, smooth dough
2. Allow the dough to rise, cover to prevent drying, for about 1 to 1.5 hours.
3. Divide the dough into 5 pieces, and form them into round ( not flattened) balls.
4. Place them on a lightly greased or parchment-lined baking sheet, cover lightly, and set them aside to rise in a warm place for 1.5 hours, or until they are 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. Bake the bread bowls in the preheated 425F degree oven for 18 to 22 minutes, until they are 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.
6. 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).
NOTES : Makes 5 large bread bowls.
