Soup Bowls ... don't forget the Reynolds Parchment paper
COUPONS for the Reynolds Parchment paper: http://www.reynoldskitchens.com/coupons/
hings You'll Need:
- 2 cups all-purpose flour
- 1 tbsp. whole-wheat flour
- ¾ tsp. instant yeast
- 1 tsp. salt
- ¾ cup warm water
- 2 ½ tbsp. olive oil
- Mixing bowl
- Plastic wrap
- Sheet pan
- Parchment paper
- 4 to 8 medium to small oven-safe bowls
- Nonstick spray
- Combine all the ingredients together in a MIXING BOWL: all-purpose flour, whole-wheat flour, instant yeast, salt, olive oil and warm water. Stir the ingredients until dough forms.
Knead the dough with your hands until a soft ball of dough forms. This takes about 10 minutes.Cover the bowl with plastic wrap. Allow the dough ball to sit for 30 minutes.
heat the oven to 400 degrees.
Line a sheet pan with parchment paper. Set the oven-safe bowls on the parchment paper with the open end facing down. Coat the bottoms of the bowls with nonstick spray.
Divide the dough into 4 to 8 sections. The amount of dough you need depends upon the number of bowls you are using. Flatten the dough into circles that are ¼ - ½ inch thick. Poke any bubbles that are visible on the surface of your dough.
Brush the flattened dough w/olve oil. Set the dough w/oiled side down, directly on top of the bowls. Pat the dough to remove any air bubbles.
Bake the soup bowls for 25 to 30 minutes. Allow the bowls to cool for 15 minutes. Remove the bowls and immediately serve your soup in the bread bowls.