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Pizza Dough Bread Bowls for Salad or Soup

  • Author: Patty@brokenteepee.com
  • Prep Time: 1 hour 30 mins
  • Cook Time: 25 mins
  • Total Time: 1 hour 55 mins
  • Yield: 2 - 4 1x
  • Category: bread

Description

Edible bowls for soup or salad


Scale

Ingredients

  • 1 tsp active dry yeast
  • 1 1/2 cups warm water
  • 3 1/2 to 4 cups Italian 00 Flour OR 1 cup cake flour and 2 1/2 to 3 cups all purpose flour
  • 2 tsp salt
  • olive oil to rub on bowl for baking
  • 1 egg mixed with a splash of water

Instructions

  1. Add the warm water to the bowl of a stand mixer with the paddle attached.
  2. Sprinkle the yeast over the water and let sit for about 5 minutes.
  3. Add 3 1/2 cups of the 00 Italian flour OR 1 cup cake flour and 2 1/2 cups of all purpose flour and the salt and mix until the dough just comes together. If the dough is too wet add the additional flour as needed.
  4. Replace the paddle with the dough hook and knead on speed 1 for 10 minutes.
  5. Oil a bowl.
  6. Add the kneaded dough to the oiled bowl and cover.
  7. Let rise for an hour or until doubled in size.
  8. Punch down and cut in half. At this point you can either make four bread bowls or freeze half of the dough for use later.
  9. Take one half of dough and cut in half, shape into balls and let rest.
  10. Preheat oven to 450°
  11. Turn a 1 1/2 quart pyrex, oven safe glass or clay bowl upside down on a baking sheet and oil lightly
  12. Take one of the dough balls and carefully stretch the dough until it covers the bowl.
  13. Brush the eggwash over the dough
  14. Place in the preheated oven and lower the temperature to 400° and bake for 12 – 15 min
  15. Carefully remove the bread bowl from the pyrex bowl and place it right side up on the baking sheet and return to the oven and bake for 8 – 10 minutes until lightly browned.
  16. Repeat with other bread bowls returning oven to 450° at the beginning for each bowl. If you have two pyrex or oven safe glass bowls or clay bowls do two at a time

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