Monday, October 10, 2011

Bread Soup Bowl

Bread bowls are awesome.  They look cool, taste great, and fill you up like nobody's business.  I made these with homemade potato soup, though you could do it with just about any thick soup or stew that you'd like.

Yield: 8 bread bowls


  • 4 1/2 tsp yeast
  • 2 1/2 cups warm water
  • 2 tsp salt
  • 2 tbsp vegetable oil
  • 7-7.5 cups flour
  • Cornmeal
  • 1 egg white
  • 1 tbsp water
  • 1/2 cup olive oil


  1. Combine yeast with warm water.  Let stand until foamy, about 10 minutes.
  2. Add salt, oil, and four cups of flour.  Mix well.  Add enough remaining flour to  form a dough and knead for 6-10 minuntes.
  3. Cover dough and let rise in warm place until doubled, about 45-60 minutes.
  4. Divide dough into eight equal pieces.  Form each into a ball.
  5. Grease two baking sheets and sprinkle with cornmeal.  Place dough balls on the baking sheets.
  6. Let rise in warm place until doubled, about 30 minutes.
  7. Combine egg white with water.  Brush the bread bowls with 1/2 of the mixture.
  8. Bake at 400°F for 15 minutes.  Remove and brush with remaining egg wash.  Return to the oven for 10-15 minutes, until golden brown.
  9. Remove from over and cool completely on wire rack.
  10. Slice the top off of the bread bowls and hollow out the inside.  Brush the inside with olive oil.  Bake at 300°F for 10 minutes.  Fill with warm soup and bake for another 5-10 minutes.
  11. If you want to put cheese on top, sprinkle with cheese and then broil for 5-6 minutes.
  12. Serve hot.

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