Thursday, May 6, 2010

French Bread Bowls

yield: 6 bowls
2  T instant dry yeast
2 cup warm water
2 T sugar
2 tsp salt
6 cups flour
4 T vegetable oil
2 egg white
2 T cold water
Pour quite warm water into your electric mixer and then add the oil, sugar, and salt. Add one or two cups of the flour and mix. Add the instant yeast. Gradually add flour and mix. You want to add enough flour so that the dough is easy to handle and soft- but not too much so that it’s tough and dry. Knead by hand or machine for about 5 minutes.
Place the dough in a greased bowl and allow to rise. A longer rising time gives it a better French bread texture. Grease a cookie sheet. Divide the dough into equal portions (about 4 bread bowls). Shape the dough into a ball shape and place on the cookie sheet. Brush the dough with cold water. Don’t cover. Allow to rise until double.
Heat oven to 375 degrees. Mix egg white and 1 tablespoon cold water and brush the tops of the rolls. Bake 15-20 minutes or until they are golden brown and sound hollow when tapped. Cool on wire rack.

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