Bread Bowls Recipe

Many popular restaurants including Panera Bread and O'Charley's, now serve their signature soups in bread bowls.  They work with almost any soup and turn a starter into a filling meal.  Bread bowls are delicious and super easy to make at home. 


 




One of my favorite items to look for on a menu is soup. Especially when it is cold outside and I walk into a Mom and Pop-type place. Good homemade soup is such a rare find that it is worth seeking out.

A wonderful new (ish) tradition that I have started to see is serving soup in Bread Bowls. This is particularly good when the soup is a heavy-cream soup perhaps with a cheese base like Cream of Broccoli.

Before it gets too warm we may have a couple more "soup days" so here is a recipe and technique for making Bread Bowls.

Bread Bowls


Ingredients
  • 2 1/2 cups warm Water (105−115 degrees Fahrenheit)
  • 2 packages active dry Yeast
  • 1 tablespoon Salt
  • 1 tablespoon Sugar
  • 2 tablespoons Oil
  • 6 1/2 − 7 1/2 cups Bread Flour
  • 1 Egg, beaten
  • 1 tablespoon Milk

Directions
  1. Measure warm water into large bowl.
  2. Sprinkle in yeast; stir until dissolved.
  3. Add salt, sugar, oil and 3 cups flour; beat until smooth. Add enough additional flour to make a stiff dough.
  4. Turn out onto lightly floured board; knead until smooth and elastic, about 10 to 12 minutes.
  5. Place dough in bowl that has been lightly coated with nonstick spray, turning to grease top.
  6. Cover; let rise in warm place until doubled, about 1 hour.
  7. Grease outside of 12, 10−ounce custard cups or oven−proof bowls of similar size.
  8. Punch dough down.
  9. Divide into 12 pieces. Cover and let rest 10 minutes.
  10. Spread each piece into a circle about 6 inches in diameter. Place over outside of bowl, working dough with hands until it fits.
  11. Set bowls, dough side up, on baking sheet that has been coated with nonstick spray.
  12. Cover with plastic wrap; let rise in warm place until doubled, about 30 minutes.
  13. Combine egg and milk; gently brush mixture on dough.
  14. Bake at 400F for 15 minutes until golden brown.
  15. Using potholders, carefully remove the bowls.
  16. Set bread bowls open side up on baking pan
  17. Bake 5 minutes.

Makes 12 servings.


For larger bowls, use oven−proof bowls that are approximately 6 inches in diameter. Divide dough into 6 portions. Frozen bread dough also can be used. A 1−pound loaf will make 2 large or 4 small bowls.


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This tantalizing collection of 365 recipes offers a soup for each day of the year. 

From January to December, you'll find daily inspiration and a seasonal soup that will satisfy any craving or fit any occasion. From refreshing gazpachos in summer to slow-simmered stews in winter, light broths with noodles and greens in spring to warming root vegetable purées come fall, a delicious option awaits.

With this book as your guide, find the perfect soup to match each season's ingredients, weather, and sensibility. Full-color photographs enhance many of the recipes inside to help guide your cooking.

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Photo of Broccoli Cheese Soup in a Bread Bowl is by Dave77459 and is used by permission under the Creative Commons Attribution-NonCommercial-ShareAlike 2.0 Generic (CC BY-NC-SA 2.0) License.

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