Testy Bread Bowls Recipe 

Bread Bowls are soft inside and crisp on the outside, excellent for soups, salads, or eating alone! Perfect comfort food and looks great!  

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INGREDIENTS

– 2 1/2cupwarm waternot boiling - but very warm – 6teaspoonsactive dry yeast – 3teaspoonswhite granulated sugar – 3tablespoonswhite granulated sugar – 6tablespoonsunsalted buttermelted – 7cupsbread flourplus more as needed 870g – 1tablespoonsalt – 2tablespoonscornflourfor sprinkling baking pan Egg wash: – 1large egg – 1teaspoonwater

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INSTRUCTIONS

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1

Mix warm water, yeast, and 3 tablespoons sugar in a stand mixer. Attach dough hook. Allow to foam for 5-10 minutes after mixing.

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2

Add melted butter and stir.In another basin, mix the remaining 3 tablespoons sugar, flour, and salt.

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3

Incorporate flour mixture slowly into mixer on low speed. To make dough less sticky, add flour one spoonful at a time.

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4

 Mix dough with dough hook until soft, elastic, and smooth. It should leave bowl sides.

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5

Place dough in a large, lightly oiled bowl. Roll the dough in oil and cover with a clean towel. Give it 1-2 hours in a warm place to double.

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6

Cut the dough into 6 even pieces after deflating it with your finger. Roll each piece into a ball.

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7

On parchment-lined baking sheets, sprinkle cornmeal.On the prepared baking sheet, lay dough balls several inches apart. Each has a crisp knife-cut “X” on top.

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8

Use 1 teaspoon water to generously egg-wash dough balls. Allow to rise for 20–30 minutes under a clean cloth until almost doubled. Preheat oven to 425F

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