Remember how earlier this month I told you I could eat a variation of potato soup every day for the rest of my life and never have a problem with it? Well, add these and I'd be set. I had a dream about these a few weeks ago and have been planning my method of attack since.
These will be gracing our table as appetizers this Christmas. For this batch I chose to fill them with a marinara sauce with a white cheddar garnish, but I think when I make them for my mother's party I'm going to fill them with spinach dip. You can't go wrong here.
Mini Bread Bowls
adapted from Jim Lahey's No Knead Bread.
Makes 14-16, 1.5 inch bread bowls
3 cups all-purpose or bread flour, more for dusting
1/4 tsp instant yeast
1 1/4 tsp salt
1 1/2 cups lukewarm water
Cornmeal for dusting
Mix all dry ingredients in a mixing bowl, add water, stir, and cover for 14-18 hours.
On a floured surface break dough into 14-16 two inch pieces. Depending on if you weighed your flour or measured it in a cup you may be able to squeeze out a few more pieces of dough.
Preheat the oven to 450
Lightly dust each side of the dough with flour and tuck all edges under towards the middle to form a circle.
Dust the bottom of a deep 9x13 *casserole dish with a lid with the cornmeal, place each dough ball in the pan giving them about one half inch of space in between. These won't rise outwards that much when cooking.
Cook covered on 450 for 20 minutes. Remove cover and cook an additional 10 minutes or until golden brown. Let cool for at least 30 minutes and use a paring knife on a 45 degree angle to cut out the tops. Fill with your favorite soup, dip, or sauce and enjoy!
*I used Pyrex stoneware with a glass lid, if you have any sort of pan like this, I've even used a roaster with a lid, it'll work