Bread Baked in a Bowl

 

Makes 2 loaves

• 4 c flour 
• 2 t salt 
• 2 t sugar 
• 2¼ t yeast 
• 2 c 110 degree water 
• butter, to grease bowl

In a large bowl, whisk together the flour, salt, sugar and yeast.   Add the water and mix until a sticky dough ball forms.

Cover the bowl with towel and let rise in a warm, draft-free place to rise for one and half hours.

Generously grease two one-quart oven-safe bowls with butter.  Gently pull the dough from the center, releasing it from the sides of the bowl and pulling it toward the center, into a ball.

Gently separate the dough into two equal pieces.  Lightly grease your hands with butter or oil, then place each half to the prepared bowls.   Let the dough rise, uncovered, in a warm, draft-free place until the top of the dough just domes the rims of the bowls.

Preheat oven to 425° degrees.   

Place the bowls in the center of the oven and bake for fifteen minutes.   Reduce the heat to 375° degrees and bake about twenty minutes more.   Remove from the oven and flip the loaves onto wire racks.   If the loaves look pale, return them to their bowls and bake for 5 minutes longer. Cool the loaves before cutting.