Bread Bowls — Something Warm to Hold the Week Together

Mid-July. Hot. Drove Wednesday-Thursday, Des Moines.

Dave went to the orthopedic surgeon Friday. The surgeon said, "Mr. Novak. You will need surgery eventually. Let us talk about when." Dave said, "After my boys are settled in school." Surgery is scheduled for October 14. A laminectomy. Not a fusion yet. Three-week recovery. I will help.

Gayle stable this week. Knitting continues. The scarf is now nine inches.

Tyler bought a full mechanic's tool set for Milford — $600 from his savings. He laid all the tools out on the kitchen table Saturday. He looked happy. Dave said, "Good kit." Tyler grinned.

Sunday: chicken and dumplings.

I had chicken and dumplings simmering by early afternoon Sunday — the kind of meal that doesn’t ask anything of you, just fills the kitchen with something steady. When you’ve spent a week absorbing big news, planning a surgery, watching your son lay out every wrench and socket on the kitchen table with that quiet pride, you want the food to match that feeling. These bread bowls do exactly that: something warm, substantial, made with your hands. You ladle the soup right in, and the bowl becomes part of the meal.

Bread Bowls

Prep Time: 20 min | Cook Time: 25 min | Total Time: 2 hr 45 min (includes rise time) | Servings: 6

Ingredients

• 1 package (2 1/4 tsp) active dry yeast
• 1 1/2 cups warm water (110°F–115°F)
• 1 tsp sugar
• 1 1/2 tsp salt
• 1 tbsp olive oil
• 3 1/2 to 4 cups all-purpose flour, plus more for kneading
• 1 egg white, lightly beaten (for brushing)
• 1 tbsp water (to mix with egg white)

Instructions

1. Activate the yeast. In a large bowl, combine warm water, sugar, and yeast. Stir gently and let sit 5–10 minutes until foamy.
2. Mix the dough. Add salt and olive oil to the yeast mixture. Stir in flour one cup at a time until a shaggy dough forms. Turn out onto a floured surface and knead 8–10 minutes until smooth and elastic, adding flour as needed to prevent sticking.
3. First rise. Place dough in a lightly oiled bowl, turning once to coat. Cover with a clean towel and let rise in a warm spot 1 to 1 1/2 hours, until doubled in size.
4. Shape the bowls. Punch down the dough and divide into 6 equal portions. Shape each into a tight round ball by pulling the surface taut and pinching the bottom. Place on a parchment-lined baking sheet, spaced 3 inches apart.
5. Second rise. Cover loosely and let rise 30–40 minutes, until puffy.
6. Preheat and prep. Preheat oven to 400°F. Mix egg white with 1 tbsp water and brush the tops and sides of each round for a golden, glossy crust.
7. Bake. Bake 22–26 minutes until deep golden brown and the bowls sound hollow when tapped on the bottom. Cool on a wire rack at least 15 minutes.
8. Hollow and serve. Slice a circle from the top of each bowl and use your fingers or a spoon to pull out enough interior bread to create a sturdy cup. Ladle hot soup directly into the bowl and serve immediately with the bread lid on the side.

Nutrition (per serving)

Calories: 280 | Protein: 8g | Fat: 3g | Carbs: 54g | Fiber: 2g | Sodium: 390mg