Bread Bowls

Servings: 1

• 3.5 cups AP flour

• 1 tsp kosher salt

• 1/2 tsp dry active yeast

1. In a stand mixer with the bread hook attachment, mix 3.5 cups AP flour, 1 tsp kosher salt, and 1/2 tsk dry active yeast

2. Add in 2 cups warm water and combine until dough is shaggy

3. Cover shaggy dough with plastic wrap and let rise overnight in a warm place (we put ours in the oven with the light on and oven off!)

4. In the morning, add a tray with water to the oven and preheat to 425 degrees Fahrenheit

5. While tray with water is preheating in oven, drop dough on floured surface and shape bread with floured hands

6. Let dough rise uncovered for 30 minutes

7. After 30 minutes, dust bread roll with flour and score the loaf

8. In a Dutch oven, place floured loaf on parchment paper

9. Place in Dutch oven in oven for 35 minutes (with the water tray)

10. After 35 minutes remove water tray. Reduce heat to 350 degrees Fahrenheit and bake another 5-10 minutes until golden brown

Source: @jillian_rn4