Directions: |
Directions:1. Pour the warm water over yeast in the bowl of a stand mixer fitted with a dough hook attachment. Whisk together and allow to sit for 5 minutes. Cover the bowl with a towel. The mixture should be frothy and foamy after 5 minutes.
2. With the stand mixer running on low speed, add the sugar, salt, olive oil, and 4 c. of flour. Beat on low speed for 1 minute, then add remaining 2 c. of flour. Beat on low speed for 5 - 6 minutes. The dough should be thick, yet soft, and only slightly sticky. It should pull away from the sides of the bowl as it mixes. If it's too sticky, add more flour, 1 T. at a time, until it pulls away from the sides of the bowl.
3. Turn dough out onto a lightly floured surface and form into a ball Then place into a large greased bowl, turning once to grease the top. Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 90 minutes.
4. Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more bubbles, if needed.
5. Using a sharp knife or dough scraper, cut into 6 even pieces. Form each into a large ball.
6. Line 2 large baking sheets with parchment paper. Place 3 dough balls onto each. Cover lightly and set aside to rest for 20 minutes as the oven preheats.
7. Preheat oven to 400º. Brush each dough ball with egg wash and, using a sharp knife, score and X into the tops of each.
8. Bake for 30 minutes or until golden brown. Cool until ready to handle. The longer you cool the easier they are to cut open.
9. For serving, cut a large round out of the top of each bread bowl. Scoop out the center and fill with soup. |
This recipe for Bread Bowls is from