Ingredients
Equipment
Method
- In the bowl of a stand mixer fitted with a dough hook, combine the warm water, active dry yeast, and 1 teaspoon of sugar. Stir the mixture gently and let it sit for about 5 minutes until it becomes foamy.2 1/2 cups warm water, 5 teaspoons active dry yeast, 1 teaspoon granulated sugar
- Add the melted butter to the yeast mixture and stir until combined.4 Tablespoons unsalted butter
- In a separate medium bowl, whisk together the remaining 4 tablespoons of sugar, the bread flour, and the salt.4 Tablespoons granulated sugar, 7 cups bread flour, 1 Tablespoon salt
- Set the mixer to low speed and gradually add the flour mixture. Continue mixing until the dough is soft and slightly tacky. If the dough is too sticky, add extra flour one tablespoon at a time.
- Knead the dough using the dough hook (or by hand on a floured surface) until it is smooth, elastic, and pulls away cleanly from the sides of the bowl.
- Place the dough in a lightly oiled bowl, turning it once to coat the surface. Cover it with a clean towel and let it rise in a warm, draft-free spot for 1 to 2 hours, or until doubled in size.
- Gently deflate the risen dough and divide it into 6 equal pieces. Roll each piece into a smooth, tight ball.
- Line a baking sheet with parchment paper and sprinkle it liberally with cornmeal. Place the dough balls on the sheet, leaving several inches of space between them.Cornmeal
- Use a sharp knife to score an X into the top center of each ball. Whisk the egg and 1 teaspoon of water together to create an egg wash, then brush it generously over the dough.1 large egg, 1 teaspoon water
- Cover the bowls and let them rise again while you preheat your oven to 425F (220C).
- Bake the bread bowls for 15 minutes. Remove them briefly to brush with the remaining egg wash, then return them to the oven for another 15 minutes until they are golden brown and sound hollow when tapped.
- Allow the bread to cool completely before using a serrated knife to slice off the tops and hollow out the centers.
Notes
To ensure your bread bowls turn out perfectly, use a thermometer to check the water temperature and score the dough before the second rise to prevent deflating. When serving, use a serrated knife with a gentle sawing motion to remove the tops without crushing the bread structure.
