Fall is my favorite time of year! I love the smell in the air, the changing colors of leaves and that brisk air that let’s you know that fall is here! One of our favorite meals for this season is soup. My husband makes a mean bowl of soup but it’s even better in a homemade bread bowl. Zac is at it again! These bread bowls are unbelievable. You need to give them a try!
3 cups bread flour
2 Tablespoons sugar
2 teaspoons salt
1 packet RapidRise yeast
2 teaspoons diastatic malt powder
1 1/4 cups water
2 Tablespoons vegetable oil
1 egg white
2 Tablespoons water
- Dissolve the malt powder in 1/4 cup of water. Dissolve sugar and yeast in 1/2 cup warm water in a large bowl; let stand for 5 minutes. Combine malt and yeast mixtures.
- Add the dry ingredients to a mixer bowl with a dough hook, slowly add the additional 1/2 cup water, vegetable oil and keep kneading until the dough forms a ball and clears the sides of the bowl. If it appears to be too dry, add a little bit more water until you achieved the desired consistency.
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place for 1 hour or until doubled in size.
- Divide dough into 5 to 6 equal pieces
- Take each piece and pull down the sides toward the bottom to create a smooth top.
- Place dough, seam side down, on a clean work surface. Place the palm of your hand over top and roll in a circular motion, keeping the seam side down to seal,
- Transfer the rolls to a parchment lined baking sheet and let rise for another 45 minutes, until doubled in size.
- Preheat your oven to 400 degrees.
- Whisk together an egg white and 2 Tablespoons of water and brush the mixture over the top of the rolls.
- Bake for 20 to 25 minutes until golden brown.
- Cool on a rack before cutting the tops.