Recipe Index

Ingredients

• 2 packets dry active yeast (1 1/2 Tbsp.)
• 2 1/4 cups warm water
• 2 tsp. granulated sugar
• 2 Tbsp. unsalted butter, melted
• 2 tsp. salt
• 6 cups bread flour
• 1 egg
• 1 Tbsp. milk

Method

1. Whisk the yeast, warm water and sugar in the bowl of a mixer and let stand for 5 minutes until frothy.
2. Add the salt, melted butter and flour and mix with the paddle attachment for 5 to 6 minutes until the dough pulls away from the sides of the bowl, adding more flour a tablespoon at a time if it keeps sticking.
3. Shape the dough into a ball on a lightly floured surface, set it in a large greased bowl, turn to coat, cover with a clean kitchen towel and leave in a warm spot for about 1 1/2 hours until doubled in size.
4. Punch the dough down, divide it into 6 even pieces on a lightly floured surface, shape each into a ball, and place seam-side down on two parchment-lined baking sheets; cover and rise again for about 20 minutes.
5. Heat the oven to 400°F, whisk the egg and milk into an egg wash, brush it over the dough balls, and cut a small X in the top of each with a sharp knife.
6. Bake for 30 minutes until the crust is a deep golden brown, then cool completely before cutting a large hole in the top of each bowl and hollowing out some of the inner bread for dipping.

Prep: 30 min · Cook: 30 min · Total: 180 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data