Bread bowls are wonderful treat! This recipe is similar to many; I have a few changes with method and ingredients. Metric measures for my Canadian pals. Please read the entire recipe. It’s ideal for some broccoli cheddar soup, chili, or some spinach dip! A sturdy bread with a crisp crust.
Ingredients
1 1/4 cup coolish water, 295g
1/2 tsp sugar 2g
1 tsp salt
3 1/2 - 3 3/4 cups bread flour 420 - 450g
2 1/4 tsp instant yeast 7g
Instructions
Please read Susy’s tips and tricks below.
Place all ingredients in your bread machine as the machine suggests. Start with the lesser amount of flour. Use the dough setting.
The dough should be on the wetter side. If you need more water add a tsp at a time.
Do not let rise in the machine. Remove and place covered dough in the fridge for 30-60 minutes; it will get puffy. Remove.
Gently push the air out of the dough. Divide the dough into 3-4 portions. 3 makes for a larger bowl. Place on a lightly greased baking sheet or use a pizza stone (preheated).
Preheat the oven; 425F/ 220c then place in the oven and lower the oven temperature to 375F/190c . Bake approximately 10-15 minutes.
Susy’s Tips and Tricks
Yes, you want cooler water. It’s okay. I’ve made bread from milk directly out of the refrigerator; the friction from the paddles will increase the temperature of the dough. You want a dough on the cooler side. It helps produce a nice crisp crust.
Measure flour by weight or stir the flour and scoop into a measuring cup. Don’t scoop the measuring cup. This dough will be sticky-ish. Not smooth like traditional doughs.
Higher sugars, milk, eggs, and oil will soften the crust. They also thicken the crust. Thinner crusts mean crispier crusts.
Cooler dough gives a longer fermentation time. This is why I have the dough placed in the fridge and started at a cooler temperature.
Steamed doughs produce crispy crusts. You can spray the bread with water several times while it bakes. Or you can place ice cubes in a rimmed baking sheet; they will evaporate and steam inside the oven.