Bread Bowls

Yield: 6 bread bowls 

½ cup warm water (110⁰)

1½ Tbsp fast rise yeast 

½ tsp sugar 

2 cup warm water (110⁰)

6 cup all purpose flour 

1½ Tbsp sugar

2 Tbsp extra virgin olive oil 

2 tsp refined sea salt

1 egg white

DIRECTIONS:

1. Add ½ cup of 110⁰ water, 1 & ½ Tbsp of fast rise yeast and ½ tsp of sugar to a stand mixer. Let it sit for about 5 minutes. 

2. Using the dough hook, turn it on the lowest speed and then add in the olive oil, sugar, salt, 2 cups of 110⁰ water. Finally, add in the flour, one cup at a time. 

3. Once the dough comes together, turn it up one notch and then let it knead for 5 minutes. *It’s ok if the dough looks sticky. 

4. Scrape the sides of a bowl and then cover with a bowl cover or tea towel. 

5. After resting for 15 minutes, punch the dough down one time. Repeat this step 3 more times for a total of 4 punches and 1 hour. 

6. After 1 hour, your dough should have visibly risen. Pour it out onto a lightly floured work surface and cut it into 6 even pieces. 

7. Form each piece into a ball and then place them on a parchment lined baking sheet. *I like to form them like I shape my sourdough. You can shape them however you like to though. Be sure to keep any seams on the bottom though. 

8. Cover with a tea towel and let them rise for 30 more minutes. During this time, preheat oven to 450⁰. 

9. After the second rise is complete, brush each one with the whites of 1 egg. 

10. Bake at 450⁰ for 10 minutes, reduce heat to 350⁰ and then bake another 18-20 minutes. 

11. Let cool slightly before cutting off the tops and scooping out the insides. *We use the insides to dip in our soup.