Homemade Bread Bowls
2 cups lukewarm water
2 Tbsp. active dry yeast
2 Tbsp. honey
2 Tbsp. olive oil
3 cups whole wheat flour
3 cups all-purpose flour
1 1/2 tsp. salt
1 large egg, slightly beaten
In the bowl of an electric mixer fitted with a dough hook, add warm water, yeast, honey and olive oil, quickly mixing with a spoon. Let sit for 5 to 10 minutes until yeast gets foamy. In a separate bowl, measure out flour and salt.
2 Tbsp. active dry yeast
2 Tbsp. honey
2 Tbsp. olive oil
3 cups whole wheat flour
3 cups all-purpose flour
1 1/2 tsp. salt
1 large egg, slightly beaten
In the bowl of an electric mixer fitted with a dough hook, add warm water, yeast, honey and olive oil, quickly mixing with a spoon. Let sit for 5 to 10 minutes until yeast gets foamy. In a separate bowl, measure out flour and salt.
Add in flour gradually with the mixer on low speed. Knead with the dough hook (I used the two lowest speeds for this) for 10 to 12 minutes, occasionally pulling the dough off with your hands and placing it back in the bowl. Remove dough from bowl (it will be sticky), and place it on a floured workspace. Knead it a few times by hand, adding a few sprinkles of flour until it's elastic and no longer super sticky. Oil a bowl with olive oil, and place the bread in the bowl, flipping it to coat. Cover and set in a warm place to rise for 1 1/2 hours.
Preheat oven to 425°F. Punch down dough, and form into a large round, using more flour if needed to decrease the stickiness again. Cut the round into 4 equal pieces, and roll them into balls. Place on a baking sheet, cover and let rise for 20 to 30 more minutes. Take the dough balls and roll them into tighter balls again, and then brush each with beaten egg. Gently score the top of each loaf, and then bake for 40 to 45 minutes or until golden and hollow sounding when tapped. Let cool completely, and then use a serrated knife to cut a round out of the middle and fill with soup! Makes 4 bread bowls.
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