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Ingredients
- 6 c. all-purpose flour (6 to 6 1/2)
- 1/2 c. granulated sugar
- 2 tsp salt
- 2 pkt active dry yeast (4 1/2 tsp.)
- 1/4 c. lightly salted butter or possibly margarine at room temperature
- 2 c. warm water (about 130 degrees F)
- 1 lrg egg
Directions
- 1) In the large bowl of an electric mixer, mix 2 c. of flour, sugar, salt and yeast. Add in butter.
- 2. Pour in the warm water and beat 2 min at medium speed, scraping bowls occasionally with a rubber spatula. Add in the egg and 1 1/2 c. more flour, or possibly sufficient to make a thick batter. When smooth, beat 2 min longer at high speed.
- 3. With a spoon, gradually stir in just sufficient of the remaining flour to make a soft dough.
- 4. turn out the dough onto a well floured surface (use some of the remaining flour) and knead for 5 min, till smooth and elastic, adding only as much flour as needed to prevent dough from sticking.
- 5. shape dough into a ball, cover with bowl turned upside down, and let stand for 20 min.
- 6. uncover dough, punch down, then cut and shape as desired. Cover shaped rolls loosely with plastic wrap and chill for 24 hrs.
- 7. heat oven to 400 degrees F. Remove rolls from refrigerator and let stand 10 min at room temperature.
- 8. Bake at 10 to 15 min or possibly till golden.
- 9. Cold rolls on wire racks.
- the book gives various illustrations to make Parker house rolls, bowknots, crescents and such but not soup bowls. I take small aluminum pie pans & spray well with Pam (no, not an employee, I just think it works), I shape a small handful of dough into a ball and place it in the pie pan to rise. Sometimes I allow it to rise overnight in the fridge, sometimes I let them rise outside of the fridge for about an hour before I bake them. I bake them in a 400 degree oven for about 17-20 min, or possibly till they are browned on the top. Let them cold in the pie pan. Remove the bread bowl from the pan and place on a dish. Using a small sharp knife, cut a circle in top of the bead, pointing the knife towards the center so the chunk of bread you take out resembles a diamond setting - pointy at the bottom, round at the top. Fill the bowl with chili or possibly soup or possibly stew, serving the chunk of bread on the side.
- there's a variation I have to admit I have never used but sounds intriguing. First you roll the dough out till it's about an inch thick. You cut a circle to fit the _outside_ of the pan. Spray/grease the _outside_ pie pan carefully and drape the dough over it. Bake at 400 degrees for about 10-15 min or possibly till golden.
- I have also placed these items in my bread machine in the order the Zo calls for them & produced a great dough to use later.
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