Every Sunday night at my house is something we like to call "Soup & Sandwich Sunday". We watch Masterpiece Theater and British comedies along with having...*drum roll*...yes you guessed it! Soup and sandwiches! Well, I like to serve my soups in bread bowls, but cannot find them in the store all the time. I thought perhaps this coming Sunday I might try and make my own bread bowls. I was wondering if any of my cooking friends out there had a good recipe they use or tips that might make my first attempt a success. I always use the good flour and although I wouldn't imagine it is too hard to do, I can just see all the soup leaking right out all over everyone at dinner time...So, any help or advice on making them is most definitely welcome.
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The trick is, you cut the hole in the top and brush olive oil all around the middle, and then brush it all around the outside, even the bottom - and then you put it in the oven at 425 for about 10 minutes or longer - until it's toasted and golden brown. It makes it hard on the outside and the outside of the inside, that's what makes it not leak.
hope that helps.
INGREDIENTS
2 (.25 ounce) packages active dry yeast
2 1/2 cups warm water (110 degrees F/45 degrees C)
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 cup water
DIRECTIONS
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.
Lisa...what no cheese bowls? :D
Ideal for chili, a thick, hearty soup or stew, these bread bowls are more than recyclable -- they're delicious!
3 cups King Arthur Unbleached All-Purpose Flour
1 cup semolina
2 1/4 teaspoons instant yeast
1 tablespoon non-diastatic malt OR 2 teaspoons sugar
1 1/2 teaspoons salt
1 1/2 cups water
Combine all of the dough ingredients and mix and knead them together -- by hand, mixer or bread machine -- till you've made a soft, smooth dough. Allow the dough to rise, covered, for 1 to 1 1/2 hours.
Divide the dough into five pieces, and form them into round (not flattened) balls. Place them on a lightly greased or parchment-lined baking sheet, cover lightly, and set them aside to rise in a warm place for 1 1/2 hours, or until they've almost doubled in size.
Uncover the balls and let them sit for 10 to 15 minutes, to develop a tough skin. Just before placing the bread bowls in the oven, mist them heavily with water. Bake the bread bowls in a pre-heated 425°F oven for 18 to 22 minutes, until they're a deep, golden brown. Turn off the oven, prop the door open a little, and leave the bread bowls inside for 15 minutes; this will keep the crust crisp.
Remove the bread bowls from the oven and cool them completely before cutting the tops off and removing the insides; (reserve the insides to make bread crumbs). Yield: 5 large bread bowls.
Now I must have soup in bread bowl. :-)
My favorite in a bread bowl is Clam Chowder.
What's your Travis?
IMO, the recipe calling for the cornmeal is the better of the two.....
now i'm gonna have to try my hand at baking these delicacies.
I really need to start making Bread bowls for sure! I just never think about it. I love it in resturants so why not make it at home. My only concern is....are you sure it is okay to have soup in the bread bowl. Wouldn't the bowl become to soggy before you had a chance to eat it. I can understand having chilli , stew, and other thick soups. Does anyone have the answer I would sure appreciate it before I try this. Travis what a nice way to spend a Sunday evening! Can't wait to pop by and see your pictures.
GIT...thanks. We've been doing that for about three years now.
pearl..lemme know how they turn out or if you have any tips.