Thursday, November 4, 2010

Crusty Cuban Bread Bowls

I got this recipe from the Bread Machine Cookbook and I adapted it into bread bowl.
It is a wonderful crusty bread similar to french bread but with a salty twist. It goes great with pretty much any soup. It is pretty salty though so be aware if you are not a salt fan!

2 1/2 tsp yeast
1 TB sugar
2 1/2 cups very hot to the touch water
2 TB dough enhancer(optional but use bread flour if you choose not to use this)
1.5 TB salt
6-7 cups flour

In the bowl of a kitchenaid mixer combine warm water, yeast, sugar and dough enhancer. Allow to sit for 5 minutes until foamy.

Mix in salt and slowly add the flour until the dough pulls away from the sides of the bowl, switching to dough hook after about 3 cups.

Add enough flour so that it is not overly sticky.
 Knead to a smooth, elastic dough.

Place in a cooking sprayed bowl and turn to coat.

Allow to rise until double.

Punch down and divide into 6 sections. Shape each section into 4 inch rounds and place on greased cookie sheet spread with cornmeal. Allow to rise for an hour.

Preheat oven to 400.
In a small bowl beat 1 egg white with 1 TB water.
Brush each loaf with egg white mixture

Bake 15 minutes and brush with egg mix again.
Bake another 15 minutes until golden and it sounds hollow.
Allow to cool .

Slice off approx 1/2 inch of the top

 scoop out center leaving a good 1/2 inch wall. Save the insides to make croutons!

Fill with desired soup and enjoy!

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