*1 1/4 Cup Warm Water (115*F.)
*2 1/4 teaspoon Active Dry Yeast
*1 teaspoon Granulated Sugar
*3 cups Bread Flour
*1 1/2 teaspoon Sea Salt
*2 tablespoon Extra Light Olive Oil
*1 Egg White
*1 tablespoon Water
Whisk together egg white and water in a small bowl.
1. In 4 cup glass bowl add warm water, yeast and sugar. Stir together with a clean finger and allow the yeast mixture sit until foamy.
2. Sift the flour and salt into a medium bowl.
3. Using a stand mixer with bowl and dough hook attached. Pour in the yeast mixture on medium speed and slowly add the flour mixture a third at a time alternating with the oil until bread forms a slightly sticky dough ball. Add more flour or oil if needed.
4. Remove dough from mixer and form into a dough ball. Then place dough a Pam sprayed or use olive oil on inside of a glass bowl and allow rise until double size or 1 hour.
5. After rising divide dough into 3 or 4 equal dough balls and shape into smooth bowl ball shapes and place on a parchment or Silpat covered half baking sheet and allow them to rise another 30 minutes. (You may want to use two half baking sheets.)
6. Cut two 2 inch ( 1/4 inch deep) slits in the top of each dough bowl and brush the dough bowls with 1/2 the egg wash and bake in a pre-heated 400*F. for 15 minutes and brush again with the egg wash and bake another 10 minutes or until golden brown and internal temperature 190*F.
7. Allow bread bowls to cool and cut off the tops of the bread bowls and remove as much bread as desired leaving enough for at least inch of bread on bottom and sides of bread bowls, add soup or chowder.
Recipe adapted from Baked By Rachel
Jessica and Lindy
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