Monday, August 4, 2014

Homemade Bread Bowls



The weather has been unseasonably cool lately, and I've been loving it! (Autumn is my favourite season, though!) I decided to make a soup and bread bowls for dinner the other night. I have never made any sort of yeast bread/rolls in my life, so this was a completely new experience for me. I had a lot of questions, because I had no idea what I was doing, but my friend (remotely) walked me through the process. It was not as hard as I thought it would be!

I temped the water before adding the yeast/sugar, and then took pictures to document (almost) every step of the way!

My dough didn't rise again after I deflated it and broke it into balls, but that's okay because it turned out great anyway. I think it didn't rise again because I kept breaking it apart and resizing everything (thus, technically kneading the bread again which could have over-done it). I also didn't have any flour sack towels (despite hearing how awesome they are for using as cloth diapers!), so I used the smooth side of my unpaper towel to cover my bread for it to rise.

These turned out great, too! Everyone loved it, though hubby (who has been cutting back on refined sugar and grains like this) only ate half of his bowl. The recipe was from allrecipes.com :

French Bread Rolls to Die For
Original recipe yields 16 rolls

Ingredients :










Directions:
  1. In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
  2. To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
  3. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  4. Bake for 18 to 20 minutes in the preheated oven, or until golden brown.
The only thing(s) I did differently were I used sunflower oil instead of vegetable oil, and I only baked the bread bowls for 8 minutes. It didn't need 18-20 minutes.

Below is the walk-through of my first time making bread. It was not as difficult as I feared it would be.

The Yeast/sugar/water mixture is ready!
Stirring in the flour mixture to the yeast/water

As you mix, it gets so thick you have to use your hands
My dough ball! Time to knead!

It rose!!!
Covered with a damp (unpaper) towel. Use a smooth material, not the terry side! (oil top of dough well so it doesn't stick to the towel!)


Cut into size desired (and let rise again)
Deflate!




Baked until done! (They aren't golden as I didn't coat with butter or an egg wash before baking)
Bottom is lightly browned
Cut the top off the bread at an angle, using fingers to hollow out the rest
 
Toddler-sized bread bowl with fresh, hot soup!


Disclaimer: Thoughts of Fluff was not compensated for this post. All opinions are my own and may differ from those of your own. Post contains affiliate links.

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