In the bowl of a stand-up mixer, add the water, yeast, and granulated sugar. Let it sit for 5 minutes to allow the yeast to bloom.
Add the olive oil and a third of the flour.
Mix on medium speed until the flour is almost all incorporated.
Add another ⅓ of flour with salt. Mix well.
Change the stand-up mixer to a dough hook and add the remaining flour.
Mix on medium speed until the flour is all incorporated, and you don’t see anymore dry flour.
If the dough feels sticky, which means it will leave some dough on your finger after you poke it. Add ¼ cup flour. Mix for 2-3 minutes. If it is still sticky, add another ¼ cup of flour; if not, proceed to step 8.
Keep mixing on medium/high speed for 10-12 minutes. This step is really important as it will develop the gluten and the structure of the bowl. The dough will be elastic. When stretching it between your fingers, you see the light through it without tearing it (window pane testing).
Transfer the dough to a large oiled mixing bowl. Cover and let it rest in a warm, draft-free place for
Once the dough has doubled, punch the dough down and divide it into 6 balls.
For each ball, flatten it into a disc. Pull on the side (9 o'clock) to the middle, repeat for 12-3, and 6 o'clock.
Roll into a ball and set aside for a second rise (30-45 minutes)
Cover the dough with a dry kitchen towel.
Preheat the oven to 425 degrees F.
Line a cookie sheet with parchment paper.
Place the risen dough, 3 per cookie sheet. Score an “x” on top of each. Set the other 3 aside until ready to cook them.
Brush with egg wash.
Bake in the preheated oven for 20-23 minutes or until the internal temperature is 190 degrees F.
Cool the bread completely.
Make a hole on top of the bread bowl.
Add your favorite soup.
Notes
INGREDIENTS SUBSTITUTION
o Egg wash: In a small bowl, scramble an egg and add a pinch of salt. You can also add 1 tablespoon of milk or water. I found out the color is richer if I only add a pinch of salt.
o I tried making this bread by hand and wasn’t able to knead it enough to build a strong dough base.
o It is important to score the top of the bread before cooking. Otherwise, they will crack.
o I used parchment paper instead of a silicone mat and also made sure my cookie sheet was not cold but more room temperature. - SKILLSo This dough will also make perfect dinner rolls, just divide the dough into 12 pieces instead of 6.
o Use leftovers: If you don’t want to use them all as a bread bowl for soup, slice the bread and use it for toasts or sandwiches.
o Storage: Store in an airtight bag at room temperature for 3-4 days. I also froze one
o We also rewarm in the oven at 300 degrees F for 5 minutes the next day. Sliced it and dipped it into balsamic vinegar and olive oil for a charcuterie board.
o Have fun with the recipe:
▪ Add some herb spices: Italian seasoning, basil, and oregano to the dough.
▪ Add some cheese or roasted garlic.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.