Mimis Artisan Bread Bowls Recipes

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture and 3 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a kitchen towel and let rise in a warm place until doubled, about 30 minutes., Preheat oven to 500°. Punch dough down. Divide and shape into 6 balls. Place 3 in. apart on 2 baking sheets that have been generously sprinkled with cornmeal or greased. Cover with a kitchen towel; let rise in a warm place until doubled, about 15 minutes. Spray loaves with water; if desired, generously sprinkle with sesame seeds. Using a sharp knife, score surface with shallow cuts in an "X" pattern. Bake 2 minutes. Reduce oven setting to 425°. Bake until golden brown and internal temperature reaches 190°-200°. Remove from pans to wire racks to cool completely., Cut a thin slice off the top of bread. Hollow out bottom portion of loaf, leaving a 1/2-in. shell. Discard removed bread or save for another use, such as croutons.

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
• When the dough has pulled together into a ball, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in size, about 40 minutes.
• Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
• Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
• Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
• To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.

Steps:

• If using a bread machine, put the ingredients in according to your own directions; put on dough cycle and keep checking to make sure you have a smooth dough.
• By mixer or by hand, mix till you have a smooth dough; rise covered for 45 minutes.
• When machine is done its cycle or dough has risen the manual way for 45 minutes, divide into five pieces.
• Roll each piece into a ball and place on a lightly greased baking sheet.
• Cover the balls with greased plastic wrap.
• Refrigerate for 4 hours (or up to 24 hours)--this step will give the bread bowls extra flavor and a delightfully crisp-chewy texture.
• Two or more hours before serving, remove from refrigerator.
• Uncover and let them sit for about another 30 minutes while you preheat the oven to 425 degrees.
• Just before baking, slash the top surface several times, very carefully, which will allow them to expand.
• Bake at 425 degrees for 22-28 minutes till bowls are a deep golden brown and sound hollow when thumped on the bottom.