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Recipe: French Bread Bowls

May 23, 2008 at 4:23PM

French Bread Bowls

Makes 4 bowls.

1¼ c. warm water, 105 to 115 degrees

1 pkg. active dry yeast

1½ tsp. salt

3 to 3¼ c. flour

To mix dough by hand: Pour the warm water into a bowl, add yeast; let stand 5 minutes until the yeast foams. Stir in the salt and half the flour. Add the remaining flour, stirring until the dough is stiff. Turn out onto a lightly floured board and knead until dough is smooth and satiny, about 5 minutes. Place into a clean, lightly greased bowl. Cover and let rise for 1 hour or until doubled.

To mix in the food processor: Measure the water and set aside. Add the yeast, salt and 3 cups of the flour to the food processor bowl. Turn processor on and slowly add the water until the dough forms a ball and cleans the sides of the bowl. Leave cover on food processor and let rise until doubled, about 1 hour.

To mix in the bread machine: Add all of the ingredients into the bread machine pan. Select "dough." Press start.

To shape and bake the bread bowls: Preheat oven to 450 degrees. Dump the risen dough out onto a lightly floured surface. Try to retain as much of the air in the dough as possible.

With a dough cutter or a straight knife, cut the dough into quarters. Gently shape into a tight, round balls. Coat a dark noninsulated cookie sheet, preferably without sides, with nonstick spray. Place the four loaves with the smooth side up onto the baking sheet. Cover, and let rise for 35 to 45 minutes until loaves are light.

With a sharp, serrated knife, lightly slash a cross on the top of each risen loaf (the slash tells the loaf where to expand as it rises and bakes) Spray loaves with water. Place the pan of loaves into the oven (onto the preheated tiles). Pour about 1 cup of water into the pan of rocks (if you use them) to make steam. Bake for 15 to 20 minutes until the loaves are golden and crusty.