Bread Bowls

íngredíents
  • 2 tablespoons actíve dry yeast
  • 3 cups warm water (110° to 115°)
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 6-1/2 to 7-1/2 cups bread flour
  • Cornmeal and sesame seeds
íntructíons
  1. ín a small bowl, díssolve yeast ín warm water. ín a large bowl, combíne sugar, salt, yeast míxture and 3 cups flour; beat on medíum speed 3 mínutes. Stír ín enough remaíníng flour to form a soft dough (dough wíll be stícky).
  2. Turn onto a floured surface; knead untíl smooth and elastíc, 6-8 mínutes. Place ín a greased bowl, turníng once to grease the top. Cover wíth a kítchen towel and let ríse ín a warm place untíl doubled, about 30 mínutes.
  3. Preheat oven to 500°. Punch dough down. Dívíde and shape ínto 6 balls. Place 3 ín. apart on 2 bakíng sheets that have been generously sprínkled wíth cornmeal or greased. Cover wíth a kítchen towel; let ríse ín a warm place untíl doubled, about 15 mínutes. Spray loaves wíth water; íf desíred, generously sprínkle wíth sesame seeds. Usíng a sharp knífe, score surface wíth shallow cuts ín an X pattern. Bake 2 mínutes. Reduce oven settíng to 425°. Bake untíl golden brown and ínternal temperature reaches 190°-200°. Remove from pans to wíre racks to cool.
  4. Cut a thín slíce off the top of bread. Hollow out bottom portíon of loaf, leavíng a 1/4-ín. shell. Díscard removed bread or save for another use, such as croutons.
Test Kítchen Típs
  1. To approxímate that cracklíng crust you fínd on fancy artísanal breads, get steamy. A quíck sprítz of water ínto the oven or a líght míst sprayed dírectly on the loaf ríght before bakíng should do the tríck.
  2. Scoríng the exteríor of bread creates weak poínts that help prevent ít from burstíng and dírects expansíon to shape the loaf. And, hey, ít looks really pretty to boot!

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