Tuesday, May 22, 2012

Bread bowls


1 1/2 cups warm water
3/4 Tbsp instant yeast (or 1 Tbsp active dry yeast)
2 Tbsp granulated sugar (I've noticed that every time I use sugar, my bread has a funky taste. I like honey instead)
2 Tbsp canola oil
1 teaspoon salt
4 cups all-purpose flour, give or take a few tablespoons

Add yeast to warm water, set aside for 5 minutes or until it activates (it'll look foamy). Mix sugar, flour, salt and oil in mixer. When yeast is foamy, add it to the dry ingredients until fully mixed. You may need to knead by hand a little bit to form it into a round. Place in greased bowl and let rise for 1 hour or doubled in size.

When it's risen, punch down and divided into smaller balls (this one says it makes 6, I cut mine in half and only made 2) add the slashes on top to let the air escape when you bake. let rise again until doubled in size.

Bake at 400 degrees for minutes or until golden.

 We filled ours with spaghetti

We also made a sour dough round with my sour dough starter

Sourdough Bread

3- 3 ½ cups all purpose flour
4 tbsp sugar1 tbsp salt1 tsp instant yeast
1 ½ cups sourdough starter
½ cup warm milk 3 tbsp olive oil

I started mine yesterday and let it rise over night. Then shaped it, slashed the tops and had it rise in the oven for 1 hour.  Then I brushed the top with some egg white and water. baked it with the French bread bowl.

 Verdicts: I was amazed that the sour dough rose better than the French bread. They both taste great and we're not very full.

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