Crusty Homemade Bread Bowls

Ingredients

Tick the ingredients as you go

Dough

• 2 packets active dry yeast (4½ teaspoons)
• 2¼ cups (540ml) warm water, 110-115°F (43-46°C)
• 2 teaspoons granulated sugar
• 2 teaspoons salt
• 2 tablespoons (30ml) olive oil
• 6 cups (780g) bread flour, spooned and leveled, plus more for hands and work surface

Egg wash

• 1 large egg beaten with 1 tablespoon water or milk

Optional flavorings (added with the flour)

• 1½ tablespoons garlic powder, or
• 1-2 tablespoons Italian seasoning or rosemary, or
• 1 tablespoon onion powder

Instructions

1. 1

   In the bowl of a stand mixer (or any large bowl), whisk the warm water and yeast together. Cover and leave for 5 minutes, until frothy.

2. 2

   With the mixer on low, add the sugar, salt, olive oil, 4 cups of the flour and any seasoning. Mix for 1 minute, then add the last 2 cups of flour. You can also mix by hand.

3. 3

   Knead for 5 to 6 minutes, by machine or by hand. If it is very sticky, work in more flour 1 teaspoon at a time, but don't overdo it; the dough should remain soft and a little tacky. It is ready when a gentle poke springs back slowly, or when a small piece stretches thin enough to see light through it.

   
4. 4

   Form the dough into a ball, set it in a greased bowl, cover and leave somewhere warm until doubled, about 90 minutes. On a cold day, heat the oven to 150°F (66°C), switch it off, then set the covered bowl inside with the door slightly open for about 30 minutes before closing the door to finish the rise.

5. 5

   Punch the dough down to knock out the air, turn it out onto a lightly floured surface and punch it down again if needed.

6. 6

   Divide it into 6 equal pieces and roll each into a large ball.

8. 7

   Set 3 balls on each lined baking sheet, cover loosely and let them rest for 20 minutes while the oven heats.

9. 8

   Heat the oven to 400°F (204°C). Brush the balls with egg wash and cut an X into the top of each with a sharp knife.

   
10. 9

    Bake for about 30 minutes, until deep golden. An instant-read thermometer in the center should read 195°F (90°C).

11. 10

    Once the bowls are cool enough to handle, cut a wide circle from the top of each, pull out the soft center (keep it for dipping) and ladle in the soup.

    
12. 11

    Keep baked bowls at room temperature for a couple of days or in the fridge for up to 1 week. They freeze for up to 3 months; thaw overnight in the fridge and let them come to room temperature before serving.