Nothing says fall more than a hearty bowl of soup. The kind of soup that is a meal on it’s own, only needing soft fresh bread to sop op the flavorful broth. After a long weekend and the final arrival of fall, I was feeling really motivated to make a hearty chili and serve it in a homemade bread bowl. Why didn’t I just buy a bread bowl? Because I live in China lol! I am sure if I go hunting, I’ll find some sort of bread that can be used as a bread bowl but be that as it may, the bakeries around me do not have anything of the sort. And really how hard could it be to bust out a couple of small loaves of bread? A little yeast, a couple of eggs and milk, a dash of sugar and salt all kneaded in flour and there you have it! Homemade Bread Bowls.
I must admit I have really outdone myself today!
When the dough was ready to rise, I turned the oven on low for about 10 minutes, then put the bowl of the dough, covered in a damp towel in the oven to rise. For some reason my dough deflated so the bowls were not as round as I wanted them to be but the taste was exceptional!
Homemade Bread Bowls
- 1 packet of Dry Yeast (2 1/2 tsp)
- 2 T Sugar
- 1/2 cup WARM water
- 1/2 cup milk
- 1/4 cup Sunflower Oil
- 2 Eggs, lightly beaten
- 4 Cups All-Purpose Flour
- 1 Egg White
- 1 T Water
- Garlic Powder
- Activate yeast by mixing together yeast, water and sugar. Cover and set aside for 5 minutes.
- In a mixing bowl, with a paddle attachment, mix 2 cups flour, activated yeast, milk, oil, and eggs until combined.
- Fit mixer with dough hook attachment, slowly add the remaining 2 cups of flour and continue to knead until the dough pulls together and climbs up the dough hook.
- Place dough on lightly floured surface and knead by hand for about 5 minutes. Put the dough in a large lightly
oiled bowl, cover in a damp cloth and let rise for about 40 minutes or when the dough doubles in size.
- Punch dough a couple of times and cut into 4 to 5 pieces. Shape each piece in a round ball and put on a parchment lined baking sheet a few inches apart.
- Cover and place in a draft free area and let rise again for 40 minutes.
- Preheat oven to 400 F degrees (205 C). Beat egg white and water in a bowl.
- After 40 minutes use a silicone brush to brush half of egg white mixture on each loaf. Put in the oven and bake for 15 minutes and then brush with remaining egg white and sprinkle with garlic powder. Bake for about 15 more minutes until golden brown.
- Remove from oven and cool on a baking rack.
- To make the bread bowl, cut about a 1/2-inch slice from the top of each bowl, and then using your hands, scoop out the centers, making sure not to get too close to the outside shell. Leave the shell about 3/4-inch thick.