We lose ourselves to find ourselves, or at least the bit of real that remained and is true at our core.
Well that, and of course, baking.
Their walls are sturdy, yet tender. Not so chewy, but pleasant the way a good breadstick is.
Plus! These are so, insanely simple. And who doesn’t feel good about themselves after their bowl of dough has risen to its highest potential? I have yet to find such a soul.
& yes, my elephants moved with my from Springfield.
rooted & grounded in the love of Christ, and who He is in & through me.
married to the best guy I’ve ever known, & growing more in love everyday.
there are always going to be unknown; it’s an adventure.
laughter, laughter, laughter.xx
makes 6-8, depending on size
(I made 6 to achieve the size pictured above)
1 1/2 tablespoons active dry yeast (use 1 tablespoon instant yeast)
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes (you can omit this step if using instant yeast).
Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed (or by hand) after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups). This bread bowl dough needs to be a bit firmer than a roll/bread dough so that the bread bowls rise up instead of out.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). If desired, slash the top surface of the bread bowl several times with a sharp knife or razor. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees. Bake in preheated oven for 15-18 minutes until golden brown and baked through. At the 13-15 minute mark, pull them out and brush softened butter over them.
When baked through, remove and let cool on a cooling rack.
Source: adapted from Mel’s Kitchen Cafe
Listening to: The Avett Brothers