On Dec 16, 11:30�am, Nancy2 > wrote:
> On Dec 15, 4:31�pm, Sheldon > wrote:
>
>
>
>
>
> > On Dec 15, 2:49 pm, Ted Campanelli > wrote:
>
> > > The bread bowls are not coming out right.
>
> > > They are flat instead of raised. They expand out to around 8" - 9" in
> > > diameter, but only get about 3" high (if that).
>
> > > I have followed the directions exactly, made sure the oven is actually
> > > at 400 degrees.
>
> > > I have tried this twice, same results each time. The 2nd time I even
> > > made the dough a little drier to minimize/prevent settling.
>
> > > How do I get the centers to come up so I have a nice bread bowl for
> > > soups, etc ?
>
> > > Here is the recipe I am using from allrecipes.com
>
> > > Italian Bread Bowls
>
> > > SUBMITTED BY: Kerri Skrudland PHOTO BY: docswife
> > > "These cute little bread bowls are a great way to serve soup in the
> > > wintertime. I usually serve a hearty potato soup when I have the time to
> > > bake them. They freeze for up to 1 month, if desired."
> > > RECIPE RATING:
> > > The reviewer gave this recipe 160 stars. This recipe average a 4.4 star
> > > rating.
> > > Read Reviews (136)
> > > Review/Rate This Recipe
> > > PREP TIME 30 Min
> > > COOK TIME 30 Min
> > > READY IN 2 Hrs 15 Min
> > > yield 8 bowls
>
> > > INGREDIENTS (Nutrition)
>
> > > * 2 (.25 ounce) packages active dry yeast
> > > * 2 1/2 cups warm water (110 degrees F/45 degrees C)
> > > * 2 teaspoons salt
> > > * 2 tablespoons vegetable oil
> > > * 7 cups all-purpose flour
> > > *
> > > * 1 tablespoon cornmeal
> > > * 1 egg white
> > > * 1 tablespoon water
>
> > > DIRECTIONS
>
> > > 1. In a large bowl, dissolve yeast in warm water. Let stand until
> > > creamy, about 10 minutes.
> > > 2. Add salt, oil and 4 cups flour to the yeast mixture; beat well.
> > > Stir in the remaining flour, 1/2 cup at a time, beating well with an
> > > electric mixer at medium speed after each addition.
> > > 3. When the dough has pulled together, turn it out onto a lightly
> > > floured surface and knead until smooth and elastic, about 6 minutes.
> > > Lightly oil a large bowl, place the dough in the bowl and turn to coat
> > > with oil. Cover with a damp cloth and let rise in a warm place until
> > > doubled in volume, about 40 minutes.
> > > 4. Punch dough down, and divide into 8 equal portions. Shape each
> > > portion into a 4 inch round loaf. Place loaves on lightly greased baking
> > > sheets sprinkled with cornmeal. Cover and let rise in a warm place, free
> > > from drafts, until doubled in bulk, about 35 minutes.
> > > 5. Preheat oven to 400 degrees F (200 degrees C). In a small bowl,
> > > beat together egg white and 1 tablespoon water; lightly brush the loaves
> > > with half of this egg wash.
> > > 6. Bake in preheated oven for 15 minutes. Brush with remaining egg
> > > mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
> > > 7. To make bowls: Cut a 1/2 inch thick slice from top of each loaf;
> > > scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with
> > > hot soup and serve immediately.
>
> > Probably should use bread flour.- Hide quoted text -
>
> > - Show quoted text -
>
> Sorry for the two posts. �I've been having issues with posts not
> showing up.
>
> As to the original poster, Ted, please let us know about your next
> attempt, what you did, and how it worked out (or not). �Inquiring
> minds want to know.

I'll bet it's the flour he's using... it's probably old too, and
wasn't properly stored. Good dough performance really requires fresh
flour, and for a strong dough high gluten flour is manditory.

That recipe also contains twice the salt needed... excessive salt
retards gluten formation, which results in a poorly structured
dough... one tsp salt is plenty for that quantity. If more salty is
desired salt the exterior, like a salted pretzel... for soup I'd leave
the salt out altogether, the bread will pick up saltiness from the
soup. I would also halve the yeast (1 packet is plenty) and leave
more time for development, a fast rise means a weak dough. For soup
bowls (trenchers) I'd use a retarded rise, overnight in the fridge...
then work quickly; punch down, devide, and form tightly, do not permit
to fully proof, for trenchers you want a good oven spring.