Texan Easy 4-Ingredient Bread Bowls
The weather is getting colder and that means warm comfort foods. Bread Bowls for dinner really bring all the feelings of love to your kitchen table. There's just something awesome about cracking off pieces of a crunchy delicious bread bowl and dipping it in a creamy rich soup or Tex-mex chili topped with plenty of cheese.
Bread bowls that are crusty and flavorful made with just four ingredients and easy to make too? Count us in! These use only flour, yeast, water and salt and can be filled with soup or any of your favorite hot or cold dips for entertaining as well!
Texan Easy 4-Ingredient Bread Bowls
Yield: 8 Bowls
8 cups Texas Pure Milling Bread Flour (34 oz., 960g)
2 package Red Star instant or rapid rise yeast (1 ½ Tbsp., ½ oz., 14g)
1 1/2 Tbsp. kosher salt
3 cups warm water (not hot water, about 110°F)
Directions:
Wash and sanitize all tools and work surfaces.
In a stand mixer bowl, whisk together the flour, instant yeast and the salt. Add the warm water to the bowl and stir with a dough hook until kneading 5 minutes on medium speed.
Remove from the dough hook and mixing bowl. Form into a ball. Wipe out the mixing bowl and place the dough ball back in the mixing bowl. Cover with plastic wrap. Rest for 20 minutes. Transfer the dough to a clean work surface that is lightly dusted with flour. Cut into 8 equal pieces.
Shape the dough into bowls by rolling the dough into a ball then pulling down on the edges to seal the seam on the bottom. Place the shaped bowls on two sheet pans lined with parchment paper and cover with plastic to rise for 1 hour.
Wash and sanitize the work surface used to shape the dough.
Preheat your oven to 450°F. Lightly dust the top of the bowls with flour and use a sharp knife to slash the top of the bowls with an X pattern.
Bake at 450°F for 25 minutes, or until golden brown and crusty and internal temperature of 190°F.
Let the bread cool slightly before cutting into the tops Cut a circle out of the top with a small serrated knife or paring knife. Scoop out the extra bread on the inside of the bowl allowing room for soup or dip and reserve the removed bread for dipping in soup.
Unused bowls can be cooled completely, wrapped well in plastic wrap and stored in the freezer up to 3 months. Rewarm in a 350°F oven until heated through, about 10 minutes.
