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.
- 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
- Measure warm water into large bowl.
- Sprinkle in yeast; stir until dissolved.
- Add salt, sugar, oil and 3 cups flour; beat until smooth. Add enough additional flour to make a stiff dough.
- Turn out onto lightly floured board; knead until smooth and elastic, about 10 to 12 minutes.
- Place dough in bowl that has been lightly coated with nonstick spray, turning to grease top.
- Cover; let rise in warm place until doubled, about 1 hour.
- Grease outside of 12, 10−ounce custard cups or oven−proof bowls of similar size.
- Punch dough down.
- Divide into 12 pieces. Cover and let rest 10 minutes.
- Spread each piece into a circle about 6 inches in diameter. Place over outside of bowl, working dough with hands until it fits.
- Set bowls, dough side up, on baking sheet that has been coated with nonstick spray.
- Cover with plastic wrap; let rise in warm place until doubled, about 30 minutes.
- Combine egg and milk; gently brush mixture on dough.
- Bake at 400F for 15 minutes until golden brown.
- Using potholders, carefully remove the bowls.
- Set bread bowls open side up on baking pan
- 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.
Soup of the Day (Williams-Sonoma): 365 Recipes for Every 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.
You can start your soup-making journey at any time—just open this book, check the calendar, and you’ll be inspired to create a new soup du jour every day of the year.
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.