Artisan Bread Bowls
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4.6
18 reviews
Excellent
Artisan Bread Bowls
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 3 ¾ cups all-purpose flour see note
- ½ cup whole wheat flour
- ¼ cup nonfat dry milk
- 2 teaspoons yeast
- 2 teaspoons salt
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 ½ cups water enough to make a smooth, soft dough, lukewarm
Instructions
- Let yeast dissolve in warm water until creamy, about 5 minutes. Add the rest of the ingredients—by hand, mixer or bread machine— and knead till you've created a smooth dough.
- Allow the dough to rise, covered, for 45 minutes; it should become puffy. Divide the dough into 5-6 pieces, depending on how large you want your bread bowl to be. Roll each piece into a ball. Place on a lightly greased or parchment covered baking sheet.
- Cover the bread bowls with greased plastic wrap. Refrigerate for 4 hours (or up to 24 hours); this step will give the bread bowls extra flavor, and a delightfully crisp-chewy texture.
- Two or more hours before serving, remove the bread bowls from the refrigerator. Uncover, and let them sit for about one hour while you preheat the oven to 425°F.
- Just before baking, slash the top surface of the bowls several times with a sharp razor/knife to allow them to expand.
- Bake for 22 to 28 minutes, until the bowls are deep brown, and sound hollow when thumped on the bottom. Remove from the oven, and cool on a rack.
Notes
- Flour Amount: as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I've added compared to the recipe.
- Tutorial: This tutorial on yeast may help identify how a perfectly floured dough should be.
- Whole Wheat Flour: also, I often use half to 3/4 finely ground white whole wheat flour with good results - and sometimes I get crazy and use 100% whole wheat flour (always finely ground white wheat) but the bread is a bit more dense with 100% whole wheat flour. If using part or all whole wheat flour, add a few minutes to the kneading time to help develop the gluten.
Nutrition Information
Show Details
Serving
1 Bowl
Calories
470kcal
(24%)
Carbohydrates
85g
(28%)
Protein
16g
(32%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Cholesterol
1mg
(0%)
Sodium
969mg
(40%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 5-6 bread bowls
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Serving | 1 Bowl | |
| Calories | 470kcal | 24% |
| Carbohydrates | 85g | 28% |
| Protein | 16g | 32% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 969mg | 40% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
18 reviews
Excellent
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