Easy Bread Bowls - High Altitude

• all-purpose flour, plus extra for kneading and dusting↗8 1⁄3 cups
• kosher salt↗2 tablespoons
• warm water3 cups
• instant yeast↗4 1⁄2 tablespoons
• sugar↗1⁄4 cup
• olive oil flavored cooking spray, for bowl

Step-by-step instructions

1. 1

   In a large bowl, whisk together the flour, instant yeast and the salt.

2. 2

   Add the warm water to the bowl and stir until combined.

3. 3

   Knead the dough in the bowl until it forms together in a ball.

4. 4

   Lightly dust a clean work surface with flour, and knead the dough for about 7 minutes until smooth and elastic.

5. 5

   Grease a clean bowl with oil, and place the dough in the bowl, turning to coat all sides. Cover the bowl with a towel and let rise in a warm spot until doubled in size, about 45 minutes.

6. 6

   Gently deflate the dough by pressing in the center. Let rise again for about 20-25 minutes. (This second rise is important for high altitude.).

7. 7

   Once again gently deflate the dough by pressing in the center. Place the dough on a clean work surface and cut it into 8 equal pieces. I find it is easier to cut like a pizza so they end up the same size.

8. 8

   Shape the dough into balls. Place the shaped bowls on a sheet pan lined with parchment paper and cover with a towel to rise for 40 minutes.

9. 9

   Preheat your oven to 435°F [Add 1 degree for every 500 ft above 6000].

10. 10

    Lightly dust the bowls with flour and use a sharp knife to slash the top of the bowls with an X pattern. Bake at 435F for 25-30 minutes, or until golden brown and crusty.

11. 11

    Let the bread cool slightly. Use a pairing knife to cut a circle out of the top of the bowls. Use a spoon to scoop out some of the extra bread so that you have enough room in the bowl for soup. Reserve the bread for dipping.