Bread Bowls

Conversations & Creations · From my kitchen

I’ve always loved working with dough—baking bread is my therapy trick. These bowls are straightforward to make and lovely with soup.

Ingredients

• 500 g flour
• 1 tablespoon yeast
• 1 tablespoon sugar
• 1 teaspoon salt
• ¼ cup olive oil
• 1 egg, separated (yolk for the dough, white for brushing)
• Warm water, as needed
• ½ cup flour for starting the yeast mixture (taken from the measured flour)

Method

1. Dissolve the yeast and sugar in warm water with ½ cup of the flour. Leave until frothy.
2. Sprinkle the salt over the mixture. Add the egg yolk and half the oil, mixing them in.
3. Gradually work in the remaining flour and enough warm water to make a dough. Knead well until stretchy and elastic.
4. Pour the remaining oil over the dough, turning it to coat. Cover and leave to rise until doubled.
5. Gently knead the dough once more. Shape smooth balls and place them on a greased, floured baking tray.
6. Let the dough rise slightly. Brush with the egg white.
7. Bake in a very hot preheated oven. Keep the oven door closed until the rolls have risen; opening it early can stop them rising.
8. Bake until browned. Cool on a wire rack, then slice off the tops and serve with soup, or eat warm with butter.