Is it a very large roll, a very small loaf ... or the ideal bread for hollowing out and filling with your favorite stew or chili? Fast-casual dining shouldn't have sole claim on bread bowls, not when they're easy enough to make at home. After all, doesn't your mom's secret-recipe beef stew deserve to be served in its own equally delicious bowl?
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead together all of the ingredients—by hand, mixer or bread machine—till you've created a smooth dough.
Allow the dough to rise, covered, for 45 minutes; it should become puffy.
Divide the dough into 5 pieces.
Roll each piece into a ball.
Place on a lightly greased or parchment covered baking sheet.
Cover the bread bowls with greased plastic wrap.
Refrigerate for 4 hours (or up to 24 hours); this step will give the bread bowls extra flavor, and a delightfully crisp-chewy texture.
Two or more hours before serving, remove the bread bowls from the refrigerator. Uncover, and let them sit for about 30 minutes while you preheat the oven to 425°F.
Just before baking, slash the top surface of the bowls several times to allow them to expand.
Bake for 22 to 28 minutes, until the bowls are deep brown, and sound hollow when thumped on the bottom.
Remove from the oven, and cool on a rack.
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