Whole Wheat Bread Bowls
A friend of mine posted a Facebook status about homemade potato soup that she put in Panera bread bowls, and I made the comment that they wouldn’t be hard to make. A few days later, she flagged me on the Hallee the Homemaker fanpage and asked if I’d made bread bowls yet. So, here they are.
I used the French Bread recipe, only I used fresh milled flour. Because I used fresh milled, I mixed 7 cups of flour with 2½ cups warm water and about 1 TBS of buttermilk the night before, then covered it and made the dough the next morning.
Once I let it rise the first time, I punched the dough down.
I use a pizza cutter, and cut the dough in half, putting half of it away for another meal in this week’s menu.
Half of the recipe made four small-ish bowls. I think in hindsight, three bowls would have been better, so we’ll say that one recipe of French Bread will make 6 good-sized bowls and 8 small-ish bowls.
I separated the dough into 4 equal parts, then formed them into balls.
I sprinkled my baking stone with cornmeal and set them out to rise.
After an hour, they were about double in size.
I put them in a 400º degree F oven for 15 minutes.
After 15 minutes, I pulled them out and brushed them with beaten egg white, then put them back in the oven for 10-15 more minutes, or until they were quite brown (browner than I would have let them get if they’d just been rolls.)
Then I cut the top off and scooped out some of the bread, and filled the bowl with 16-Bean Soup.
|Very low in cholesterol
Very low in sugar
Low in saturated fat
High in selenium
High in thiamin
How to knead dough by hand: Click here for a Youtube video with detailed instructions on how to knead dough the artisan way.
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
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