Easy Bread Bowls - High Altitude

READY IN: 3hrs 30mins




  • In a large bowl, whisk together the flour, instant yeast and the salt.
  • Add the warm water to the bowl and stir until combined.
  • Knead the dough in the bowl until it forms together in a ball.
  • Lightly dust a clean work surface with flour, and knead the dough for about 7 minutes until smooth and elastic.
  • Grease a clean bowl with oil, and place the dough in the bowl, turning to coat all sides. Cover the bowl with a towel and let rise in a warm spot until doubled in size, about 45 minutes.
  • Gently deflate the dough by pressing in the center. Let rise again for about 20-25 minutes. (This second rise is important for high altitude.).
  • Once again gently deflate the dough by pressing in the center. Place the dough on a clean work surface and cut it into 8 equal pieces. I find it is easier to cut like a pizza so they end up the same size.
  • Shape the dough into balls. Place the shaped bowls on a sheet pan lined with parchment paper and cover with a towel to rise for 40 minutes.
  • Preheat your oven to 435°F [Add 1 degree for every 500 ft above 6000].
  • Lightly dust the bowls with flour and use a sharp knife to slash the top of the bowls with an X pattern. Bake at 435F for 25-30 minutes, or until golden brown and crusty.
  • Let the bread cool slightly. Use a pairing knife to cut a circle out of the top of the bowls. Use a spoon to scoop out some of the extra bread so that you have enough room in the bowl for soup. Reserve the bread for dipping.