Bread bowls are delicious, plain and simple. Like many things in life though they are even better when you make them yourself. Attached is the recipe we use at Rills when we make bread bowls.
Usually we will fill them up with a chili then pile cheese and chives on top or fill them to the brim with the St. Marie’s Wild Chicken. Leftover bread bowls are equally good a few days later sliced, toasted and slathered with butter or jam.
4 cups warm water
3 Tbsp honey or sugar
2 cups wheat flour
2 cups white unbleached flour
2 Tbsp salt
2 Tbsp instant yeast
Add ingredients to mixing bowl and mix thoroughly. Continue adding whole wheat flour until the mixture cleans the sides of the mixing bowl. Knead with a kneading hook on low for 6-8 minutes or by hand for 10. Let the dough rise for 15 minutes. Knock the dough down and knead the dough once or twice. Let the dough rise for another 15 minutes then knock it down and knead once or twice.
Once you have let the dough rise twice shape the dough into rounds and place on a parchment lined cookie sheet. Slash the tops of the bowls. Let rise until doubled. Brush with eggs (optional) Bake in preheated 350° oven for 25-30 minutes.
Cut small pieces off the top of the bread bowls then use a fork to hollow out the insides. Be careful not to punch through the sides or bottom.
Makes approx. 6 bread bowls.