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Well let me first start off by acknowledging that I just may be the worst blogger, ever. I apologize and vow for the umpteenth time that I will do better in the future.
These simple White Bread Bowls are simply amazing. I made them one night on a whim and we as a family were instantly hooked! I have been asked for the recipe so many times that I decided it was silly NOT to post it here… So here it is! 🙂
After you bake these bad boys up and let them cool
Fill them to the brim with your favorite soup or stew. (Pictured above are Split Pea Soup with Sauteed’ onions and Kielbasa and Loaded Creamy Potato)
2 cups warm water (110 degrees F/45
2/3 cup white sugar
1 1/2 tablespoons active dry yeast*
(I have also used one packet of rapid rise yeast, it changes
the texture slightly but is still delicious)
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups flour
1 egg, beaten
- In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
- Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with damp cloth. Allow to rise until doubled in bulk, about 1 hour.
- Punch dough down. Knead for a few minutes, and divide into 4-6 pieces, depending on how big you want your bowls. Shape each piece into a ball and place on a cookie sheet lined with parchment paper. Brush well with beaten egg and cover with plastic wrap lightly sprayed with cooking spray. Let rise about 30 minutes or until doubled. Preheat oven to 350.
- Remove plastic wrap and bake in preheated oven 20-30 minutes or until deep golden brown.
- Cool to just above room temp and cut the tops off, scoop out the inside and fill with your favorite soup or chowder
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