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Sunday, October 30, 2011

Bread Bowls

This bread was so easy to make and so tasty. It has a similar density to sourdough, so it's perfect to eat with soups. The recipe said to cut the dough into 6 portions but I found the "bowls" to be a little small so we just ate them on the side of our soup. Next time, I'll split it into 4 pieces and the size should be perfect.

2 T sugar
1 1/2 t salt
4 C flour, divided
1/2 C warm water
1 C 1 % milk
2 T butter
1 T yeast (I use active dry)
1 egg, beaten


Using a stand mixer with a dough hook, combine 2 cups of flour and sugar into stand mixer. Add salt and stir around.

Pour your milk and water into the same glass measuring cup and microwave for about a minute. Drop in butter and let melt. (You may need to heat the liquid for a little longer).

Pour the buttery milk into mixer. Mix for about 30 seconds.

Add yeast and remaining 2 cups of flour. Let the dough mix for 5 minutes on low. The dough should pull away from the sides of the bowl.

Spray a baking sheet and place the dough on it. Using a sharp knife, cut the dough into 4 equal parts (for larger bowls) or 6 parts for small bowls. To make rolls, cut the dough into 8 to 10 pieces.

Let the dough rest for 5 minutes, then shape into a ball. Whisk the egg and brush on top of each ball.

Place in the oven on 170 degrees for 20 minutes. Increase the temperature to 350 and bake for an additional 15 minutes. (Leave the pan in the oven while the temp rises.) Once the bread has browned and is crispy on top, it is done.

recipe adapted from

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