Tuesday, April 9, 2013
Rustic Bread Bowls
3 C Bread flour
1/4 tsp yeast
1 1/4 tsp salt
1 1/2 C warm water
Mix yeast and water together and let yeast bubble for one minute. Add flour and then salt. Mix together in mixer. (If doing 24 hours in advance, cover bowl with plastic wrap and let sit).
After rest, remove dough from bowl and form into bowls (makes 2-3 bowls). Place the dough seam side down in well floured soup bowls to keep the round shape, cover and let rest again for 1-2 hours.
Cook dough in a pan with a lid like corning ware seam side up for 30 minutes at 350 and then an additional 15 minutes with lid off.