Needless to say this recipe is amazing and super easy as well. Easier than rolls even because this recipe only makes 8 bowls. That are the perfect size I might add!! And they were just heaven with our cream of broccoli soup! Here's the great recipe I found from allrecipes.com!
Ingredients:
2 pkts. Yeast {that's 5 Tbs.}
2 1/2 c. Warm Water
2 tsp. Salt
2 Tbs. Oil
7 c. Flour {I didn't use that much though}
1 Tbs. Cornmeal
1 Egg White
1 Tbs. Water
Directions:
1. Combine the warm water and yeast and let set for about 5-10 minutes until foamy.
2. Add salt, oil and 4 cups of flour to the yeast mixture. {I used my whisk attachment to thin out the lumps.}
3. Using the dough hook, beat in the remaining flour 1/2 cup at a time. You may not need all of the flour just keep adding until the dough pulls away from the sides of the bowl.
4. Once the dough has pulled together, let the dough hook work its magic for about 5 minutes before putting the dough in a well oiled bowl, covered with a damp cloth to rise for about 45 minutes.
5. Cover a pan with parchment paper sprinkled with cornmeal and divide the dough into 8 equal and round loaves. Let the dough raise once again for 30 minutes.
6. Pregeat the oven to 400. Mix the egg white and water together then brush over each loaf.Bake for 15 minutes.
7. Take the loaves out and brush them again in the egg wash mixture and return to the oven for 10-15 more minutes until nice and golden.
8. Let cool, then cut off the tops and scoop out the delicious insides and fill with soup!
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