Bread Bowls

Name: Mangkuk Roti
Prep time: 30 min
Cook time: 30 min
Total time: 180 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 2 Packets Dry Active Yeast ((1 ½ tablespoons)); 2 ¼ Cup Warm Water; 2 teaspoons granulated sugar; 2 tablespoons unsalted butter ((melted)); 2 teaspoons salt; 6 Cups Bread Flour; 1 Egg; 1 Tablespoon Milk

Homemade bread bowls are a simple and delicious way to take all of your soups to the next level! These bread bowls are perfectly crisp on the outside and soft and airy on the inside.

⏱️ 180 min 🔪 Prep: 30 min 🔥 Cook: 30 min 📊 Hard 👁️ 1 views

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Foto: The Recipe Critic

Ingredients

6 servings

2 Packets Dry Active Yeast ((1 ½ tablespoons))
2 ¼ Cup Warm Water
2 teaspoons granulated sugar
2 tablespoons unsalted butter ((melted))
2 teaspoons salt
6 Cups Bread Flour
1 Egg
1 Tablespoon Milk

Steps

In the bottom of the bowl of a mixer, whisk together the yeast, water, and sugar. Let stand for 5 minutes until the mixture is nice and frothy.
Add the salt, melted butter, and flour to the mixture in the bowl. Mix with the paddle attachment for 5-6 minutes, until the dough pulls away from the sides of the bowl. If the dough keeps sticking, add more flour 1 tablespoon at a time.
Remove the dough from the bowl onto a lightly floured surface and shape it into a ball. Place the dough in a large, greased bowl. Turn the dough in the bowl so it is all coated in the oil. Cover with a clean kitchen towel. Place the bowl in a warm spot and let the dough rise for about an hour and a half, until it has doubled in size.
Once doubled in size, punch the dough down to remove any air bubbles. Turn the dough out onto a lightly floured surface and divide the dough into 6 even pieces. Shape each piece into a ball. Place the balls seam side down on 2 parchment-lined baking sheets. Cover with the clean kitchen towel again and let the dough rise for about 20 minutes.
Meanwhile, preheat the oven to 400°. In a small bowl combine the egg and milk to make the egg wash. Brush the egg wash over the tops of the dough and cut a small X in the tops of them with a very sharp knife.
Bake for 30 minutes, until the crust is a nice golden brown. Allow to cool completely before cutting to prevent the bread from becoming gummy. When ready to serve, cut a large hole in the tops and, if desired, hollow out some of the inner bread (but save it to dip in your soup!)