Makes: 6-8 bread bowls depending on the size you form your dough
2 c Water (87˚F to 97˚F)
1 Tbsp Yeast
1/8 c Caramelized Garlic Olive Oil
6 c All-Purpose Flour
6 Tbsp Parmesan Dipper
2 tsp Salt
1. Preheat the oven: Preheat the oven to 350˚F.
2. Prepare the water: Using your finger as a thermometer, test the water. It should feel neither cold nor hot but around the temperature of your body.
3. Creating the dough: In a medium size bowl, add the water and yeast and stir. The yeast begins to “bloom” and the water will become a milky color. Add the olive oil, flour, salt and parmesan dipper. Stir until combined.
4. Kneading the dough: Turn the dough onto a floured surface. With both hands knead the dough for 5-10 minutes.
5. Let the dough rise: In the same medium size bowl you used to create the dough, coat the sides with olive oil. Place the kneaded dough in the bowl, turning to coat all sides with oil. Cover the bowl and let the dough rest in a warm area until it is doubled in size, about 30 minutes. The oil will prevent the dough from creating a crust while rising.
6. Form the dough: Remove the dough from the bowl and transfer to a cutting board. Divide the dough into 8 equal size bowls and form into balls. Place each formed ball on a baking sheet.
7. Allow the dough to rise again: Cover the baking pan cover and let rise again until doubled in size, approximately 10-20 minutes.
8. Bake the bread: Place the bread in the pre-heated oven for 20-30 minutes or until golden brown in color.
Cut and prepare the bread for soup: Cut out the center of each round and place clam chowder or other soups inside to serve. Enjoy!