A steaming breadbowl, fresh out of the oven, is the perfect way to serve a warm creamy soup! This bread bowl recipe is from a friend of mine, Jessica Crapo. It makes 8 delicious bread bowls. Since we have four in our family (not counting baby), I usually freeze half of them and defrost them for a later dinner.
Hope you enjoy!
submitted by Erin ~ The Sisters Cafe
2 ½ c. warm water
2 T yeast
2 T sugar
1 T salt
1 T shortening
7 c. flour
Allow yeast and sugar to proof in warm water. Add remaining ingredients, but only 6 cups of flour. Pulse to mix. Knead on speed 1 and add the remaining 1 cup of flour as needed. The dough should not be sticky and should feel satiny when done. (About 5 minutes.)
Place dough in a greased bowl with greased plastic wrap on top. Rise in oven with light on until double, about one hour.
Punch down and knead to make handling easier. Divide into 8 equal parts. Shape the dough into tall cylinder shapes rather than perfect balls, because they round out naturally. Place on greased cookie sheets, four to a sheet, and cover with greased plastic wrap. Let rise until doubled and bake at 375° for 20 minutes. (Optional: brush with egg wash before baking.)
Makes 8 bowls. Preparation time: ~ 3 hours