Recipes

[wismiss]

Here is the recipe I use.  But, I half it because I live by myself and 6 bread bowls would be just too much.

Homemade Bread Bowls

Ingredients

2 packets Red Star® Active Dry Yeast (4 and 1/2 teaspoons)

2 and 1/4 cups  warm water (110°F – 115°F)

2 teaspoons granulated sugar

2 teaspoons salt

2 Tablespoons olive oil

6 cups bread flour

egg wash: 1 large egg beaten with 1 Tablespoon water or milk

Instructions

Pour the warm water over yeast in the bowl of a stand mixer fitted with a dough hook attachment.  Whisk together and allow to sit for 5 minutes. Cover the bowl with a towel. The mixture should be frothy and foamy after 5 minutes.

With the stand mixer running on low speed, add the sugar, salt, olive oil, 4 cups of bread flour, Beat on low speed for 1 minute, then add remaining 2 cups of flour. Beat on low speed for 5-6 minutes. The dough should be thick, yet soft. And only slightly sticky. It should pull away from the sides of the bowl as it mixes. If it’s too sticky, add more flour, 1 Tablespoon at a time, until it pulls away from the sides of the bowl.

Turn it out onto a lightly floured surface and form into a ball. Then place into a large, greased bowl, turning once to grease the top Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 90 minutes. Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.

Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more air bubbles if needed.

Using a sharp knife or dough scraper, cut into 6 even pieces. Form each into a large ball.

Line 2 large baking sheets with parchment paper or silicone baking mats. Place 3 dough balls onto each. Cover lightly and set aside to rest for 20 minutes as the oven preheats.

Preheat oven to 400°F (204°C). Brush each dough ball with egg wash and, using a sharp knife, score an X into the tops of each.

Bake for 30 minutes or until golden brown. For a more accurate test for doneness, the bread bowls are done when an instant read thermometer reads the center as 195°F (90°C).

Cool until ready to handle. The longer you cool, the easier they are to cut open. For serving, cut a large round out of the top of each bread bowl. Scoop out the center (save the center to dunk into soup!) and fill with soup.

Cover and store leftover bread bowls at room temperature for a couple days or in the refrigerator for 1 week. You can also freeze the baked bread bowls for up to 3 months, then thaw overnight in the refrigerator. Bring to room temperature before serving.

[wismiss]

I usually use a thick soup when I have a bread bowl or otherwise the broth does make the bread soggy.  Twinny70, I love clam chowder, but have never had it except in a restaurant in Peoria when I used to live there.  I can't imagine how good it tasted with fresh clams from the coast.  I'll have to check out the deli on the south side of the square.  Do they have clam chowder on Fridays?

[luvzchiz]

@wismiss   Thank you for being so kind in sharing your recipe.  I'll definitely try it.  Although I'd much prefer coming to your home. 😄. I'll bring dessert.  What's your fancy.

[Desertdi]

[Ainhisg]

Yes!  Here is a pic of some I made!

[Rockycoast]

Yes, we bake rosemary bread bowls for soups and stews that we also make from scratch. We love baking breads, rolls, bowls. The kitchen smells so good when baking!

[Zhills]

Looks delicious!  Do you also eat your bowl?  I've never seen it mentioned.  Maybe not in a high end restaurant but at home!

Just wondering.  Looks too good to waste.

[lynnie61]

Looks delicious, but I prefer the baked bread, crusty and warm with lots of butter to eat with my soup.  I never get soup in a bread bowl at a restaurant like Panera.  But right now I wish I had some of that great clam chowder!  (With a crusty hot roll of course!)

[twinny70]

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@wismiss wrote:

I usually use a thick soup when I have a bread bowl or otherwise the broth does make the bread soggy.  Twinny70, I love clam chowder, but have never had it except in a restaurant in Peoria when I used to live there.  I can't imagine how good it tasted with fresh clams from the coast.  I'll have to check out the deli on the south side of the square.  Do they have clam chowder on Fridays?

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@wismiss, I don't know if they have the clam chowder on a Friday, but I know they have it.  I haven't had the Thanksgiving baked potato, but a friend of mine had it and loved it.   Yes, they are huge.  I usually have a 4" seafood sandwich and it is two meals for me as I have to watch my carbs.  Maybe we can meet each other at the deli on the square.

Glenda

[Sooner]

Doesn't a lot of bread get thrown away after the soup is eaten?