HOMEMADE BREAD BOWLS

HOMEMADE BREAD BOWLS

A simple recipe for making homemade bread bowls! Perfect for holding a bowl of soup or for filling with dip for a party! These bowls are a bit crusty on the outside and soft on the inside.

2 hours

COOK TIME

20 minutes

2 TBSP sugar

1 package(2 1/4 tsp) dry yeast

1/2 cup warm (not hot) water

1/2 cup low-fat milk

1/4 cup vegetable oil

3/4 tsp salt

2 large eggs, lightly beaten

4 cups bread flour, divided

1 egg white

2 tsp water

INSTRUCTIONS

Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes.

Stir in milk, oil, 3/4 teaspoon salt, and eggs.

Lightly spoon flour into dry measuring cups; level with a knife. Add 3 1/2 cups flour to yeast mixture, and stir to form a soft dough.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place for 1 hour or until doubled in size.

Punch dough down.

Divide dough into 4 or 5 equal pieces.

Take each piece and pull down the sides toward the bottom to create a smooth top. Place the dough, seam side down, on a clean work surface. Place the palm of your hand over top and roll in a circular motion, keeping the seam side down to seal.

Transfer the rolls to a parchment lined baking sheet and let rise for another 45 minutes, until doubled in size.

Preheat oven to 425ºF.

Whisk together the egg white and water and brush the mixture over top of the rolls.

Bake for 20-25 minutes until golden brown and cooked through.

Cool on a wire rack before cutting tops off.