I love serving our soup or chili’s in a fun way, and I am often asked how to make bread bowls. This recipe is always my go-to recipe for that. It’s fairly simple and while it does have a rising period, it’s not as bad as some breads. What I love about it, is that if I plan ahead I can add fresh herbs and different spices and seasonings to the bread dough to make delicious flavored bowls too. Don’t be afraid to experiment. We’ve come up with some amazing flavors that serve to compliment the soup that is placed inside. Yum!
These cute little edible bowls compliment soups, chili’s and are perfect for dips and spreads as well. Serve some at your next meal.
Ingredients
- 2 (.25 oz.) pkgs. of active dry yeast
- 2½ c. lukewarm water (75-80 degrees)
- 1 tsp. sugar
- 2 tsp. salt
- 2 Tbs. garlic powder (or another seasoning)
- 2 Tbs. vegetable oil
- 6½ c. bread flour (yes you can use regular all purpose flour, I just enjoy bread flour more)
- 1 Tbs. cornmeal
- 1 egg white
- 1 tablespoon water
Instructions
You’re going to start out by proofing the yeast. In a large bowl, pour the warm water, the yeast and the sugar and stir together. Let sit for 10 minutes or until foamy. Then you’ll know it’s ready. Now stir it all up really good. I’ve found that a chopstick actually works better than a spoon since the yeast is so sticky. Mix it really well.
Now add the salt, the garlic powder, the oil and 3¼ cups of the flour to the yeast mixture and beat well.
Now it’s time to stir in the remaining flour ½ cup at a time until it’s all in there. Beat well in between each addition.
When the dough has finally pulled together, knead the dough on a lightly floured surface for about 5 minutes.
Spray a baking sheet with cooking spray and sprinkle the cornmeal on the sheet.
Separate the dough into 4 to 5 equal round pieces of dough and place on the prepared baking sheet.
Cover the pan with a warm damp cloth and allow to rise in a warm place until doubled in volume, which takes about an hour or so.
Preheat your oven to 400 degrees. Bake in the preheated oven for 15 minutes. Remove from oven.
In a small bowl, mix the egg white and the tablespoon of water together.
Brush each bowl with the egg/water wash.
You can also add any extra flavorings here – dried or fresh herbs, seasonings or parmesan.
Bake for an additional 10-15 minutes or until golden. Remove from oven.
Cool them on wire racks.
When you’re ready to make the bowls, cut a circle into the top of each of the loaves and scoop out the bread leaving about a ½-3/4 inch thick crust of bread.
Fill the bread bowls with soup, chili or dip. Delicious!
http://dailydishrecipes.com/how-to-make-bread-bowls/
After reading the guide for How To Make Bread Bowls, I hope you’ll stop by again this Sunday for an amazing soup we made to go in these yummy bread bowls. Katie Workman has just released her Mom 100 Cookbook and I’ll be sharing one of her recipes for #SundaySupper. Please check it out! It’s totally worth it!
Linked up to: Bake Your Own Bread,
{ 3 comments… read them below or add one }
Okay, I’m gonna admit it…I loooooove eating soup in a bread bowl! It’s such a comfort meal to me. And nothing like chewing the soaked bread as the soup gets lower. These sound great! I hope you’ll drop by and share them with BYOB – Bake Your Own Bread this month (http://www.girlichef.com/2012/06/byob-bake-your-own-bread-june-2012-link.html).
I haven’t made bread bowls in ages. I’m pinning this post for later on when it isn’t five million degrees and I actually want soup.
This is great! My husband is always wanting things in a bread bowl and since I’m not a very good baker I’m like “sure honey, I’ll just whip that right up”. Now with the recipe I CAN! Thanks!!!