Prep 2 hrs
Cook 20 mins
I had been searching for a good bread bowl to use with a Zuppa Toscana Soup recipe that I have and I was shocked to see that Zaar didn't have so many. I finally found one that was suited my needs from Taste of Home. I've tweeked it a bit and now can make them easily with the help of my bread machine. The bread is somewhat sweet, great for chili, but if you don't like it so sweet, cut the sugar down to 2 Tbsp. I look forward to your comments.
- 1⁄2 cup warm water (110 - 115 degrees)
- 1⁄2 cup warm milk (110 - 115 degrees)
- 1 egg (room temperature)
- 2 tablespoons butter (softened)
- 1 teaspoon salt
- 1⁄4 cup sugar
- 3 cups all-purpose flour
- 2 1⁄4 teaspoons active dry yeast
- cornmeal, for baking pan
- Beat the egg and place along with milk and water in microwave container. Microwave for 40 seconds on high. Or you can warm the milk & water how you prefer and bring egg to room temperature. Place in bread machine in accordance to your machine, or follow ingredients as I have listed.
- Add remaining ingredients and set on dough cycle. This is a 1.5 pound recipe.
- Once cycle is complete, take out dough to a floured surface & cut into 4 equal sizes. Don't work the dough too much, just enough to shape into rounds. Spread a thin layer of cornmeal on baking pan. Place all four dough rounds on pan and cover with thin towel to let rise in non-drafty area for about an hour.
- Once doubled, bake in pre-heated oven at 350º for 20-25 minutes. If you are a higher elevation, bake 325º for 15-20 minutes. Or until golden brown.
- Remove from pan and place on cooling rack.
- For the bowls, cut a thin layer across top and hollow out to about 1/4-1/2 inch in thickness. Fill with your favorite chili, chowder, or stew.
I am in awe of how easy it was to make these and yet how absolutely perfect they turned out!!! The density of the bread was perfect and it tasted great too- I made mine using wheat flour and it worked great!
Tried this tonight and it was yummy! Next time I think I will cut down the sugar a little and bake a little longer for "sturdier" bowls. Thanks so much for sharing your recipe.
I cannot speak highly enough of this recipe. I doubled in and made 7 large bowls and made croutons with the leftover dough. The dough was a pleasure to work with (and I am no good at shaping dough.) I let the dough rise uncovered in the oven that I had slightly heated with a pan of water. Instead of scraping out the insides, I pressed the middle into the sides and bottoms for reinforcement. Then I sprayed the insides and outsides of the bowl with cooking spray and retoasted the bowls for 15 minutes after my company arrived. They were beatiful as well as delicious and the talk of the evening! This dough was absolutely perfect. I am so pleased that I used this recipe and will use it again and again. Thank you so much for posting it!