Artisan Bread Bowls
Artisan Bread Bowls
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| Yield: | Five 5" bread bowls |
Ingredients
- 3 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1/2 cup King Arthur whole wheat flour or pumpernickel flour
- 1/4 cup Baker's Special Dry Milk or nonfat dry milk
- 1 1/2 teaspoons instant yeast
- 2 teaspoons salt
- 2 tablespoons olive oil
- 1 1/2 cups lukewarm water, enough to make a smooth, soft dough
Directions
1) Mix and knead together all of the ingredients—by hand, mixer or bread machine—till you've created a smooth dough.
2) Allow the dough to rise, covered, for 45 minutes; it should become puffy.
3) Divide the dough into 5 pieces.
4) Roll each piece into a ball.
5) Place on a lightly greased or parchment covered baking sheet.
6) Cover the bread bowls with greased plastic wrap.
7) Refrigerate for 4 hours (or up to 24 hours); this step will give the bread bowls extra flavor, and a delightfully crisp-chewy texture.
8) 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.
9) Just before baking, slash the top surface of the bowls several times to allow them to expand.
10) Bake for 22 to 28 minutes, until the bowls are deep brown, and sound hollow when thumped on the bottom.
11) Remove from the oven, and cool on a rack.
Reviews
- 11/10/2011
- Thank you so much KAF for the virtual hand-holding. First, I wanted to make this recipe utilizing my starter. I was advised to use 1 cup, withholding 1 cup of flour and 1/2 cup of water from the recipe. I did that. Unfortunately, my bread bowls did not rise like those in the picture, but after more virtual hand holding, I believe the problem was the gluten was not properly developed--i.e., not enough kneading. I can't wait to try these again. I might add 2T of honey next time, but then again, I might now, I'm on the fence. I did enjoy the flavor the sourdough added. I held mine before baking for 24 hours in the fridge, and baked them on a baking stone. Thank you for all you do and for your patience with us inexperienced (but trying!) bread bakers.
You've got to give yourself credit for the good work you've done so far! We're here to celebrate the thrill of victory or help you with the agony of defeat from all our customer/bakers. Feel free to call us anytime with those baking questions @ 800-827-6836 - we're here to help! Irene @ KAF
04/22/2011- I like these bread bowls even though we have not tried to put soup in them yet. I did have a slight problem with them not rising as high after I cut them on the top. Maybe I needed to give them a bit more time to rise after cutting the tops??? Also I don't have pumpernickel flour so I put rye flour, I wonder if that makes a difference. I will try again and see what happens. I really like the flavor and texture but my highest rating comes from my children who keeping asking if I can make them again so they can pour soup in them this time. So I off to try again and to make a soup so they can pour it in the bread bowls.
- 11/22/2010
- They are delicious. They allow for the perfect size for individual portions of soup. They are crispy outside and chewy outside. My children, who are picky eaters, loved this with a baked potato soup. My son, who is 6, tried to sneak one to eat it by itself. Highly recommend this recipe.
02/10/2010- This is the only KA recipe that I have had problems with. I baked the day before, successfully, so I think there were no problems with yeast, flour, or oven. The bowls were tiny and they never browned. They were done, though. I ended up cutting them in half and serving them as buttered rolls. Tasted OK, but unattractive and nowhere near what I expected.
If they were tiny and never browned, I don't think they were successfully baked the day before. Give us a call 800-827-6836 and ask for the baker's hot line. We would be glad to trouble shoot with you. Mary@ KAF
- 01/11/2010
- We really didn't like these as bread bowls -- they just didn't rise enough to make them deep enough for the stew and weren't very tasty soggy. But the flavor was very good. We sliced up the fifth loaf and just ate it as-is, happily, with dinner. The 22 hours in the refrigerator really developed the flavor.
- 10/19/2009
- I have had this on my list of things I wanted to try and finally got around to it yesterday. Overall this was an easy recipe to put together and complete since I used my bread machine to do the kneading. The flavor was great and the durability of the bowl held up to the soup we put inside it. My husband used his bowl a few times before he decided to eat it. Next time I make this I will time it to have them in the fridge longer then the minimum 4 hours and probably try to keep them in there for the maximum 24 hours.
11/21/2008- Hmm. I am a total novice with all things yeasty. It's been 45 and my dough looks and feels just the way it did when I put it into the bowl. The only thing I did differently than the recipe was substitute 1 cup White Whole Wheat for the regular flour. My yeast is brand-new (just ordered from KAF and opened today.) Is my kitchen too cold? I had the space heater going to warm it up, but it's still not really terribly warm. Ideas, please?
Hi Kristi, the dough may be a little too tight if you used whole wheat flour. Be sure to add extra liquid if needed to get a moist but not overly sticky dough. If you need a warm place, try putting the bowl in the oven with just the oven LIGHT on. Just enough heat for the dough. MJR @ KAF
- 10/24/2008
- This recipe was a hit with my family, and I’ve made it several times now. It did not get 4 stars simply because I prefer using active dry yeast. I used instant yeast for the first batch I made and put the loaves in the refrigerator overnight. The instant yeast seemed to tucker out at the end; whereas active dry yeast doesn’t seem to mind a long, cool rise, so I had better results. Still, it’s a great recipeâ€â€Âeven if you slice it up for canapés.
Thanks for your comments Margaret - instant yeast should hold up to a refrigerated overnight rise (as it is just active dry yeast that is more finely chopped to allow faster activation without proofing) but if you find the active dry works better for you then I would stick with it! Tara @The Baker's Hotline
- 10/11/2008
- This is a wonderful recipe! We made it in Colorado and in Virginia at two different altitudes, and we made round loaves for bowls and long loaves for sandwich bread. This is so tasty that it's a wonder it lasted more than 10 minutes. We used stand mixers to mix and knead the dough, and then we let it rise in the bowls we were making them in, or formed into loaves. Very easy! Wonderful and tasty results! You don't have to refrigerate it four hours or overnight to enhance the flavor, either; you can bake it after it rises the second time, but waiting a few hours in a refrigerated rise would impart more flavor. We and our neighbors thank you! Denver, Colorado.
