Recipe by CabinKat
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.
Top Review by Decorative Memories
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!
- 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
Directions See How It's Made
- 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.