It’s a hockey night in Pittsburgh, (well, afternoon,) and one of our staples on weekend game days is chicken chili with bread bowls.
Since we haven’t had hockey since last season, I haven’t made this in a long time.
I love chili in bread bowls. There’s really no other way of doing it.
And this, my friends, is the easiest bread bowl recipe ever.
Two of my three kids are sick, the one that isn’t is potty training and my husband is also sick. Today I’ve made these bread bowls, chili, peanut butter protein bars and shortbread peanut butter chocolate chip cookies. I needed to find sanity somewhere.
So there will be an obscene amount of recipes coming soon.
You’ve been warned.
Let’s start simple, shall we?
recipe adapted from Mel’s Kitchen Cafe
1 1/2 tablespoons active dry yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons olive oil
6 cups all-purpose flour
1 tablespoon cornmeal (optional)
In the bowl of a stand mixer, combine the yeast and the water together. Let sit for 10 minutes until it’s frothy.
Add the salt, olive oil and 4 cups flour and mix until well combined.
Switch out to using a dough hook, and add in a 1/2 cup of flour at a time. The goal is to have a solid dough, not overly sticky because you want the dough to rise upward not outward. I used 6 cups of flour, though the original recipe does say you may need a full 7 cups. Let the dough hook knead the dough for 5-6 minutes.
Place into a lightly oiled bowl and cover with a towel in a warm place to rise for about an hour, or until doubled in size.
Punch down the dough and roll the dough into 8 round balls. Optional to sprinkle the bottom of the cookie dough with cornmeal here. Slash the top of the dough balls with a serrated knife and cover again to rise for about 30-45 minutes.
Preheat oven to 400, bake for 15-18 minutes, until light brown and baked through.