Cheese and Herb Bread Bowls
- 2 cups lukewarm water (90-95 degrees F)
- 2 (1/4 ounce) packages active dry yeast
- 2 tablespoons light brown sugar
- 1 cup grated Romano and Parmesan cheeses
- 2 teaspoons salt
- 1 1/2 teaspoons oregano
- 1 1/2 teaspoons thyme
- 1/2 teaspoon garlic powder
- 2 tablespoons melted butter (not hot)
- 4 1/2 cups all-purpose flour
- 1 1/2 teaspoons olive oil
- 1 large egg, well beaten
- Heat oven to 350 degrees F. Lightly grease baking sheets or line with parchment
paper. Grease the outsides of 8 (8- to 10-ounce) flat bottom, heatproof custard
- Pour water into a large mixing bowl. Add yeast and brown sugar, stirring until
dissolved. Rest at room temperature for 5 minutes.
- In a small bowl, combine cheeses,
salt and spices. Add to yeast mixture and mix with a wooden spoon until combined.
- Add melted butter and 2 cups of flour. Stir by hand until smooth. Continue adding
the flour 1/2 cup at a time, stirring well after each addition. If batter becomes
stiff, mix in remaining flour by hand.
- Grease large mixing bowl with olive oil.
Add dough and turn to coat with oil. Cover and let rise in a warm place for 45 minutes
or until doubled in size.
- Punch dough down. Using serrated knife cut into 8 pieces. Round into balls and
allow to rest for 2 minutes.
- Stretch dough into 7- to 8-inch disks and mold onto
the greased custard cups. Cover with plastic and let rise for 20-25 minutes, until
light and puffy.
- Brush with the egg wash and bake for 20-25 minutes, until deep golden brown.
- Cool for 10 minutes. Use serrated knife to loosen bread from cups. If crisper crust
is desired, bake bowls at 350 degrees F for 10 minutes.
Baker's hint: For larger bread bowls, use a 2 1/2-cup heatproof dishes. Cut
dough into four portions and bake for 40 minutes.
Nutrition values per serving: 360 calories, 8g fat, 58 g carbohydrates, 1
g fiber, 13g protein, 45 mg cholesterol, 713 mg sodium
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