bread bowls.

(sorry for the terrible cell phone pic, hubby had the camera with him in cali)

 



one of my favorite things to make/eat is bread.

all different kinds. i don't have a machine or mixer so i just do it by hand. it is really helpful when i've had a stressful day to knead some dough. love it!!

every 2nd sunday my family rotates houses and we all get together and have dinner, play games, chit chat, you know whatever. it's the ones that are hosting that month to make a dinner and the rest of us bring a side, dessert, drink. this month was our month.

so yesterday by family came over.

it was pretty crazy getting ready for it. chris was out of town and got back late last night, so just me and my girls getting everything ready. i was tired. hahaha.

anywho of course i choose to make homemade creamy potato soup (oh this stuff is devine!!!) and bread bowls.

yes i make my bread bowls. i found this recipe via pinterest (not surprised right??) i'm not a big fan of soft bread bowls, it needs to have structure and these are perfect.

seriously they are NOT hard to make at all, super easy. i made 20 in just a few hours! the only down is just waiting for the dough to rise.

i promise it is so easy.

 





*Makes 6-8 bread bowls

 

INGREDIENTS:
1 1/2 tablespoons active dry yeast (use 1 tablespoon instant yeast)
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal

DIRECTIONS:In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes. (You can omit this step if using instant yeast.)

Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups). This bread bowl dough needs to be a bit firmer than a roll/bread dough so that the bread bowls rise up instead of out.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). If desired, slash the top surface of the bread bowl several times with a sharp knife or razor. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

Preheat oven to 400 degrees. Bake in preheated oven for 15-18 minutes until golden brown and baked through.