Yummy bread bowls for serving your favorite soups in or dips. This gives you a plain Italian style dough you can jazz it up by adding spices and herbs to it 🙂
2 teaspoons dry yeast
2 1/2 cups warm water
1 tablespoon sugar
2 teaspoons salt
1 tablespoon olive oil
7 cups Flour (apx)
1/4 wheat gluten
1 egg white
1 tablespoon water
In a large bowl dissolve the yeast, sugar and salt in the warm water. Let it stand for 10 minutes until frothy.
Mix in Olive Oil and 1 cup flour. Let it make a sponge anywhere from 2 hours to over night.
Mix in remaining flour and knead.
Place in oiled bowl and rise until double (about 1 hour).
Punch down (handle little as you can) cut into 6 equal parts. Shape into balls (by rolling over and pinching on bottom).
Place on oiled baking sheet. Let rise about 1 hour (they will puff more when baking as well).
Beat the egg white and water together lightly brush over each ball.
Bake at 400 for 15 minutes brush again with egg white mix bake for another 10 to 15 minutes until golden brown.
Cool on wire rack.
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