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Bread Bowls for Two
Nb persons: 2
|We're big fans of edible bread bowls; not only are they a tasty counterpart to whatever they contain, they minimize the amount of dishes in the sink once we're done eating! Starter|
|1/2 cup||cool water|
|1/16 teaspoon||instant yeast|
|1 cup||King Arthur Unbleached Bread Flour|
|all of the starter (from above)|
|2 tablespoons||olive oil|
|1/2 cup||lukewarm water|
|2 cups||King Arthur Unbleached Bread Flour|
|2 teaspoons||instant yeast|
|cornmeal for dusting|
To make the starter: Mix the water, yeast, and flour, stirring until the flour is incorporated. Cover and let rest at room temperature for about 14 hours, until bubbly.
To make the dough: Combine the starter with the remaining ingredients, and mix and knead by hand, mixer, or bread machine to make a soft, smooth dough.
Place the dough in a lightly greased bowl, cover, and let rise until doubled, about 60 minutes.
Gently deflate the dough, divide it in half, and round each half into a ball.
Place each ball, seam side up, in a generously floured mini brotform. No brotform? Place the dough seam side down on a piece of parchment.
Cover and let rise until noticeably puffy, about 60 minutes.
Tip the loaves out of the brotform onto a cornmeal-dusted baker's peel or parchment, and transfer them to a pizza stone in a preheated 425°F oven.
Bake the loaves on the stone for 22 to 26 minutes, until they're golden brown. No pizza stone? Simply bake the loaves on a baking sheet.
To make bread bowls: Cut the top third off each loaf. Scoop out the insides, and fill with your favorite hearty soup or stew.
Yield: 2 bread bowls.
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