Ingredients
1 ½ cups warm water
1 teaspoon salt
1½ teaspoon sugar
3½ - 4 cups strong white bread flour
1 packet easy blend yeast OR
2 ¼ teaspoon yeast
Method
- In a bowl, combine
warm water, sugar, and yeast. Allow 5 minutes for yeast to become active and
create froth.
- In another bowl,
combine flour and salt.
- Mix wet
ingredients into dry ingredients and stir to create dough
- knead dough for 5
minutes. Cover dough in an oiled container and set aside in a warm place to
rise until doubled (45 minutes)
- Place one cup of
water in the freezer to become cold.
- Preheat oven to
gas mark 7 or 220º
C/425º
F
- Remove dough from
container and punch down to remove air. Break dough into 4 or 5 equal pieces,
then shape each into a smooth ball.
- Place the bread
rolls onto an oiled baking sheet. Bake for 25- 30 minutes. During the first 10
minutes of baking, frequently brush rolls with cold water to form a crust.
- Remove from oven,
allow to cool on a wire rack.
To make bread bowls
Cut a thin slice off the top of each
bread roll. Remove the insides of the bread to form a hollow bowl. (save insides
for other recipe such as bread and butter pudding or croutons). Toast rolls and
tops in an oven set at gas mark 3/160 C/ 325 F
Serving
These bowls can be used for serving
individual soups, stews, chili, or salads.
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