King Arthur's Artisan Bread Bowls for soup

My current “bucket list” includes breads I want to bake and the list is endless. As soon as I bake one, another on takes its place. Today is the day for King Arthur’s Artisan Bread Bowls!

Creamy Cheddar Broccoli Potato Soup fills the bread bowl. 

Bake the bowls right away or refrigerate them for 4 hours to 24 hours allowing the development of extra flavor and a crisp-chewy texture.

Artisan Bread Bowls  for soup  Yield: 5 bread bowls

PREP - 20 mins / BAKE - 22 to 28 mins / TOTAL - 42 mins  

3 3/4 cups (447g) King Arthur Unbleached All-Purpose Flour

2 teaspoons (12g) salt

1/2 cup (57g) King Arthur Premium 100$ Whole Wheat Flour

2 tablespoons (25g) olive oil

1 1/2 cups (340g) lukewarm water, enough to make a smooth, soft dough

1/4 cup (28g) nonfat dry milk

1 1/2 teaspoons instant yeast  

Optional egg wash (egg mixed with a little water)  

1. Mix and knead together all of the ingredients—by hand, mixer or bread machine—till you've created a smooth dough.
   
2. Allow the dough to rise, covered, for 45 minutes; it should become puffy.
3. Divide the dough into 5 pieces.
   
4. Roll each piece into a ball.
5. Place on a lightly greased or parchment covered baking sheet.
   
6. Cover the bread bowls with greased plastic wrap.
7. Refrigerate for 4 hours (or up to 24 hours); this step will give the bread bowls extra flavor, and a delightfully crisp-chewy texture.
8. When ready to bake, remove the bread bowls from the refrigerator. Uncover, and let them sit for about 30 minutes while you preheat the oven to 425°F. Brush with optional egg wash if desired.
   
9. Just before baking, slash the top surface of the bowls several times to allow them to expand. 
   
10. Bake for 22 to 28 minutes, until the bowls are deep brown, and sound hollow when thumped on the bottom.
11. Remove from the oven, and cool on a rack.
    
    
    
    
    
    

Recipe without photos . . .Artisan Bread Bowls for soup   Yield: 5 bread bowls PREP - 20 mins / BAKE - 22 to 28 mins / TOTAL - 42 mins            

3 3/4 cups (447g) King Arthur Unbleached All-Purpose Flour

2 teaspoons (12g) salt

1/2 cup (57g) King Arthur Premium 100$ Whole Wheat Flour

2 tablespoons (25g) olive oil

1 1/2 cups (340g) lukewarm water, enough to make a smooth, soft dough

1/4 cup (28g) nonfat dry milk

1 1/2 teaspoons instant yeast    




1. Mix and knead together all of the ingredients—by hand, mixer or bread machine—till you've created a smooth dough.
2. Allow the dough to rise, covered, for 45 minutes; it should become puffy.
3. Divide the dough into 5 pieces.
4. Roll each piece into a ball.
5. Place on a lightly greased or parchment covered baking sheet.
6. Cover the bread bowls with greased plastic wrap.
7. Refrigerate for 4 hours (or up to 24 hours); this step will give the bread bowls extra flavor, and a delightfully crisp-chewy texture.
8. When ready to bake, remove the bread bowls from the refrigerator. Uncover, and let them sit for about 30 minutes while you preheat the oven to 425°F.
9. Just before baking, slash the top surface of the bowls several times to allow them to expand. Brush with optional egg wash if desired.
10. Bake for 22 to 28 minutes, until the bowls are deep brown, and sound hollow when thumped on the bottom.
11. Remove from the oven, and cool on a rack.