Bread Machine Bread Bowls. Perfect for Soups, Stews, Chilis & Chowders.
By popular demand I am sharing our Bread Bowl recipe, using dough made in our bread machine. We followed the recipe for the French Bread Dough and instead of cutting it in half for two baguettes, we cut it in four pieces for bread bowls.
The recipe called for proofing the dough in a 100 degree oven for 60 minutes, then baking at 375 degrees for 25 – 30 minutes. You want to get a nice brown crust so that the bowls are sturdy enough for your favorite soups or stews.
- 2¼ cups bread flour
- 1 tsp. salt
- 1½ tsp. butter
- 1½ tsp. sugar
- ¾ cup water
- 1 tsp. dry yeast
- Combine all ingredients (except water and yeast) in the pan of your bread machine. Pour water into the bread pan. Close lid, add yeast to dispenser on top of machine or where indicated. Set machine to basic dough mode (for ours this was 2 hrs. 25 mins.)
- Place dough into a greased bowl; cover and rest for 20 minutes.
- Remove dough and cut into 4 equal portions. Gently form each portion into a ball. Place balls on a greased baking sheet. Spray water on top. Proof in a 100 degree oven for 60 minutes or until nearly doubled.
- Brush with water, then increase oven temperature to 375 degrees and bake for an additional 25 - 30 minutes or until bowls are golden brown.
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