Bread Bowls
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Bread Bowls
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| Ingredients | Lbs. | Ozs. | Method |
| DOUGH | Dissolve yeast in water. Let cool to room temperture. | ||
| Water, 105°-115°F | 7 | 7 | |
| Active dry yeast | 3 | ||
| Salt | 3 | Add salt, sugar, oil and 5 Ibs. of flour. Mix on first speed until smooth. Add remaining flour, and mix on first speed until incorporated. Then, mix on second speed 8-10 minutes until well developed. | |
| Sugar | 3 | ||
| Oil | 6 | ||
| Bread Flour (amount may vary) | 10 | 8 | |
| Egg Wash | Combine and set aside. | ||
| Eggs | 12 | ||
| Milk | 3 | ||
| Total appr. wt. | 19 | 14 |
Instructions: Cover dough and let rest until doubled in size, about one hour. Grease the oustside of 8-oz. custard cups or ovenproof bowl.* Punch down dough and divide into 100 pieces. Cover the dough pieces and let them rest for 10 minutes. Roll each piece into circles about 6 ins. in diameter.** Place the dough over the outside of the bowls, and set the bowls, open side down, on lined baking sheets. Proof for about 30 minutes, until the dough is doubled in size. Brush or spray egg wash on the dough. Bake at 400°F until golden brown. Turn bowls right side up and bake for an additional five minutes.
*Sprinkle cornmeal onto the ovenproof bowls after they have been greased to give the bread an interesting texture and help release the bread from the bowl.
**For larger bowls, divide the dough into 50 pieces, and use 4-in. diameter bowls. Or, divide dough into 30 pieces, and use 6-in. diameter bowls.
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