See, I've got a most delicious recipe for spicy popcorn chicken, but it's fried, so recently we've just pan-grilled strips of salt+pepper seasoned chicken in extra-virgin olive oil. (If you want it, though, the recipe for spicy popcorn chicken is yummier, and mum will be the word.)
Either way, these bowls filled with salad and chicken strips are one of mine and John's favorite meals. Perfect texture, perfect taste. Fill them with salad and chicken, prepared the way you favor, after they're removed from the oven. They're ideal for stews and soups, too.
BREAD BOWLS
1 cup warm water
2 and 3/4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 teaspoons yeast
1 egg yolk
1 tablespoon water
Four small ovenproof bowls (I use stainless steel mixing bowls, and they work fine, but small casserole dishes or something similar would be best.) Experiment with bowl size and dough thickness to reach your preference. Ours usually turn out crunchy in the thin parts and chewy in the thicker parts. Mmmm.
1. Combine the warm water, yeast, sugar, and salt, and let sit until foamy.
2. Combine with flour and knead until smooth and elastic.
3. Cover and let rise in a warm place until doubled in size.
4. Shape over 4 small, greased, overturned, metal or ovenproof bowls and let sit, covered, until puffy.
5. Mix egg yolk and water and brush over dough.
6. Bake at 375 degrees for 15-20 minutes or until golden brown.**
7. Remove bread bowls from ovenproof bowls, turn right-side-up, fill, and munch.
**Note-- for soups and stews, I usually bake for about 12-15 minutes before taking them off the bowls and placing the bread bowls (without the bowls) back into the oven for three more minutes. This bakes and hardens the inside of the bowl so that the bread bowls are more firm and stable for stew.
No comments:
Post a Comment