1 QUART PYREX BOWL OVEN SAFE RECIPES

Steps:

• Mixing the dough: If using active-dry yeast: Dissolve the sugar into the water, in a small bowl. Sprinkle the yeast over top. (no need to stir) Let it stand for about 10 to 15 minutes or until the mixture is foamy. — this step ensures that the yeast is active. In a large bowl, whisk together flour and salt. When yeast/water/sugar mixture is foamy, stir it up, and add it to the flour bowl. Mix until the flour is absorbed. ** If you are using instant yeast: In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast. Add the water. Mix until the flour is absorbed. Rising Dough: Cover bowl with a tea towel or plastic wrap and set aside in a warm place to rise for 1 - 1 1/2 hours. (If you are letting the bread rise in a cool place, it can take as long as two hours to rise.) ** Tip from Alexandra: Create a slightly warm spot for your bread to rise by turning the oven on to 350 degrees for a minute, then turn it off. Note: Do not allow the oven to heat for more than 1 minute — it will be too hot. Place bread in warm(ish)oven to rise. Dividing Dough: Preheat the oven to 425ºF. Grease two oven-safe glass bowls (such as a 1 quart pyrex) with about a tablespoon of butter each. Using two (smaller sized) forks, punch down your dough and scrape it from the sides of the bowl. Turning dough onto itself towards the middle. Loosen entirely from the sides of the bowl. Using your two forks, divide the dough into two equal portions — scoop up each half and place into your buttered bowls. Second Rise: Let the dough rise for about 20 to 30 minutes (uncovered) in a warm place. (If your stove top is over your oven place it on your stove top, this will work great. I have a wall oven, so I just placed mine on the counter next to the oven) Let it rise until just below or slightly above (depending on what size bowl you are using) the top of the bowls. Baking the bread: Place bowls in oven, and bake for 15 minutes. Reduce the heat to 375º and bake 15 minutes longer. Remove from oven and turn loaves onto a cooling rack. Cool for 10 minutes before slicing..

Steps:

• Mixing the dough: If using active-dry yeast: Dissolve the sugar into the water, in a small bowl. Sprinkle the yeast over top. (no need to stir) Let it stand for about 10 to 15 minutes or until the mixture is foamy. — this step ensures that the yeast is active. In a large bowl, whisk together flour and salt. When yeast/water/sugar mixture is foamy, stir it up, and add it to the flour bowl. Mix until the flour is absorbed. ** If you are using instant yeast: In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast. Add the water. Mix until the flour is absorbed. Rising Dough: Cover bowl with a tea towel or plastic wrap and set aside in a warm place to rise for 1 - 1 1/2 hours. (If you are letting the bread rise in a cool place, it can take as long as two hours to rise.) ** Tip from Alexandra: Create a slightly warm spot for your bread to rise by turning the oven on to 350 degrees for a minute, then turn it off. Note: Do not allow the oven to heat for more than 1 minute — it will be too hot. Place bread in warm(ish)oven to rise. Dividing Dough: Preheat the oven to 425ºF. Grease two oven-safe glass bowls (such as a 1 quart pyrex) with about a tablespoon of butter each. Using two (smaller sized) forks, punch down your dough and scrape it from the sides of the bowl. Turning dough onto itself towards the middle. Loosen entirely from the sides of the bowl. Using your two forks, divide the dough into two equal portions — scoop up each half and place into your buttered bowls. Second Rise: Let the dough rise for about 20 to 30 minutes (uncovered) in a warm place. (If your stove top is over your oven place it on your stove top, this will work great. I have a wall oven, so I just placed mine on the counter next to the oven) Let it rise until just below or slightly above (depending on what size bowl you are using) the top of the bowls. Baking the bread: Place bowls in oven, and bake for 15 minutes. Reduce the heat to 375º and bake 15 minutes longer. Remove from oven and turn loaves onto a cooling rack. Cool for 10 minutes before slicing..