Home Made BREAD BOWL
I was searching forever for a good bread bowl recipe and finally, I found it, by mistake. I want to share it with all of you so we can stop searching :)
I was searching forever for a good bread bowl recipe and finally, I found it, by mistake. I want to share it with all of you so we can stop searching :)
- Carbohydrate 173.705293182444 g
- Cholesterol 0 mg
- Fat 2.52886776542518 g
- Fiber 7.5712659924482 g
- Protein 25.9173468295183 g
- Saturated Fat 0.390359200093039 g
- Serving Size 1 1 Serving (244g)
- Sodium 371.35530353723 mg
- Sugar 166.134027189996 g
- Trans Fat 0.831944762577017 g
- Calories 837 calories
Step-by-step
- 1.5 TBS east, water and salt
- about 1.5 tsp salt
- put everything in kitchenaid and use the dough hook
- add water little by little, enough to make a dough
- put the microwave on 2 minutes on high, to be warm inside
- and as soon the dough is done, put it inside the microwave
- let it rest for 45 min to 1 hour, until double the size
- once is done, take it and cut it in 4-5 and put it in 4-5 different small shapes.
- If you have a small pot, have it there. Based on the size of the bowl you want. Keep in mind that will raise a little more in the oven.
- leave it 45 minutes more... to raise
- and after that, put it in the oven at 35(F) for 20-25 minutes
- The crust is very tick. Cut the top, remove the inside and serve the soup right before eating.
- p.s. I had those for tortillas, so I used that and my bread came out shaped as a star
Substituting whole wheat flour for up to thirty percent of the white flour will yield a denser crumb and a nuttier flavor profile while retaining the structural integrity needed to hold hot liquids. Working the dough requires a standard stand mixer fitted with a dough hook to develop the gluten network properly before the first proofing stage. Adding the hydration gradually ensures the flour absorbs moisture evenly without creating a sticky, unmanageable mass that resists shaping. Controlling the moisture content remains critical because an overly wet dough will flatten during the secondary rise, destroying the hollow cavity required for soups and stews.
Creating a warm, draft-free environment using residual heat from a microwave accelerates the initial fermentation process without exposing the yeast to excessive temperatures that could inhibit its activity. Allowing the dough to double in volume during this forty-five-minute to one-hour window ensures sufficient carbon dioxide production for an open, airy texture inside the thick crust. Dividing the mass into four or five portions before the secondary proof determines the final capacity of each vessel. Factoring in the thermal expansion that occurs during baking prevents the bowls from spreading beyond desired dimensions on the baking sheet.
Baking at high heat generates the rapid steam expansion necessary for developing a rigid, thick exterior crust capable of containing liquids without immediate softening. Slicing off the top crust and hollowing out the interior crumb should happen immediately prior to serving to prevent the surrounding structure from weeping prematurely. Retaining the removed interior bread provides an ideal accompaniment for dipping directly into the broth. Brushing the interior cavity with a light coat of melted butter or oil creates an additional moisture barrier if the soup must sit inside the bread for an extended duration.
Freezing these baked vessels works exceptionally well if done immediately after they cool completely to room temperature, provided they are wrapped tightly in plastic and aluminum foil to prevent freezer burn. Reheating frozen bowls directly in a three-hundred-fifty-degree oven for ten minutes restores the crispness of the crust without requiring complete thaw cycles beforehand. Scaling the batch upward requires careful monitoring of yeast proportions to maintain consistent fermentation rates across larger quantities of flour and water. Storing surplus dough in the refrigerator overnight slows yeast activity considerably, allowing bakers to postpone the shaping and baking stages by up to twenty-four hours while actually improving the complexity of the final flavor.
