Andy has fond memories of eating soup out of store bought bread bowls. I’ve attempted to make these for him before, but we weren’t really pleased with the results.
I’m so glad that I was able to redeem myself with this recipe – they couldn’t have turned out any better!
Buffalo Chicken Chili was served inside the scooped out bowls.
- 1 1/2 tablespoons yeast
- 2 1/2 cups warm water
- 2 teaspoons salt
- 2 tablespoons canola oil
- 2 cups whole wheat flour
- 4 to 5 cups all-purpose flour
- 1 tablespoon cornmeal
- 1 egg white
- 1 tablespoon water
In a large bowl (or bowl of an electric mixer-I used my kitchen aid), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add salt, oil, whole wheat flour and 2 cups all-purpose flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups, I think I used 6 1/2 cups).
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes. Preheat oven to 450 degrees, for at least 30 minutes.
Just before baking, give a quick, gentle slash with a serrated knife. Place dough in the oven and toss in 3-4 ice cubes (this will create steam and help the bowls have a crusty exterior). Turn the oven down to 425 degrees and bake 20-25 minutes or until golden. Cool on wire racks.