Bread Bowls
Author: www.mrfarmersdaughter.com
- 2 Tbls. yeast
- 3 Tbls. cane sugar or honey
- 2 ½ cups warm water (115-120˚)
- 2 Tbls. apple cider vinegar or white vinegar
- 1 Tbls. salt
- ⅓ cup non-GMO oil such as refined coconut (melted), avocado or olive oil
- 6-7 cups of all purpose flour
- In a large bowl combine sweetener with warm water then stir.
- Sprinkle yeast over the water then stir briefly. Allow to bloom for 5-10 minutes.
- Add vinegar, salt and oil to yeast water then stir.
- Add about half of the flour and stir well with a whisk to get rid of lumps.
- Add more flour, a scoop at a time, mixing with a spoon until stiff.
- Knead bread adding more flour as needed until the bread is no longer sticky. Knead for another 5 minutes until smooth and elastic.
- Place in a greased bowl, cover with plastic wrap or damp cloth and allow to rise until doubled in a warm place.
- Once it’s doubled in size, knead again briefly and divide into six equal pieces. (I use a food scale for this.)
- Knead each small piece and form into a small, smooth ball.
- Place on baking sheet covered in silpat or parchment.
- Brush with egg wash (1 egg + 1 Tbls. water, mixed well) and score the top with a sharp knife.
- Bake at 350˚ for about 30 minutes or until golden brown.
Recipe by Mr. Farmer's Daughter at http://www.mrfarmersdaughter.com/bread-bowl-cheesy-potato-soup/
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