These easy to make bread bowls are a fun and delicious way to enjoy your favorite soup or chowder.
1 and 1/4 cup water
2 and 1/4 teaspoons rapid rise yeast
1 teaspoon sugar
3 cups bread flour
1 and 1/2 teaspoons salt
2 Tablespoons good olive oil
1 egg white
1 tablespoon water
Set oven temp to 'warm' (or the lowest temperature it will go) and line a baking sheet with parchment paper.
In a glass measuring cup, add 1 and 1/4 cups water, sugar and olive oil. Heat in the microwave until 120 to 130 degrees F. Stir until sugar dissolves. Set aside.
In a separate bowl, add flour, salt, and yeast. Whisk to combine. Attach the dough hook to your stand mixer and pour in the hot water. With the mixer running on low speed, slowly add the flour mixture. Knead on medium for about 8 minutes, adding a tablespoon of flour after 5 minutes if the dough is sticking to the sides and not coming together around the dough hook. (This step can be done up to three times, in one minute intervals.) Empty the dough out onto a lightly floured surface and knead until smooth, about 30 seconds.
Turn the oven off. Separate the dough into three equal portions, shaping each into a round ball. Place each on prepared baking sheet. Cut an 'X' pattern in the top with a sharp knife about 1/4 inch at the deepest.
Place in the warm oven on center rack to rise for about 45 minutes, or until doubled in size. (I like to pull out a long piece of plastic wrap, spray with cooking spray, and gently place it over the bread, sprayed side down.)
Whisk together the egg white and 1 tablespoon of water. Gently slide out the baking rack with the bread bowls on it. Slowly remove the plastic wrap. (Don't remove the baking sheet from the oven, the dough will likely deflate.) With a pastry brush, very gently coat each bread bowl with egg white wash. Gently push the oven rack back into the oven. Set the oven to heat to 400 degrees F. Bake the bread bowls for 15 minutes and brush again with egg wash. Bake for an additional 10 minutes or until the bread is golden brown and reaches an internal temp of 190 degrees F.
When bread has sufficiently cooled, cut out the top portion of the bread in the center with a serrated knife. You may need to remove additional bread inside by simply pulling it out with your fingers, but be sure to keep the thickness of the bread to about 1/2 inch to 1 inch. Fill with your favorite chowder or other thick, cream based soup and serve.
Recipe by The Goldilocks Kitchen at https://goldilockskitchen.com/2016/06/easy-bread-bowls.html