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Bread Bowl

How to Making Recipes Bread Bowl using 26 ingredients and 8 steps

Bread Bowl - Bread bowls are just big ole round loaves of bread that you scoop out to make a bowl you can eat & dip with as you eat the stew or soup in it. Anyway to each his own but I wanted to say that bit in case anyone thinks they can't just accomplish a good ole bread bowl by plopping four round blobs of dough in the oven. In a small bowl, dissolve yeast in warm water. This bread bowl will make any bowl of soup extra special. Serve it on a cool winter day.—Rhodes Bake-N-Serv, Jenna Jackson, Salt Lake City, Utah These homemade bread bowls are surprisingly easy to make.

Bread Bowl

There is something SO good about eating a delicious soup out of a freshly made bread bowl.

It is simply so comforting and honestly good for the soul.

You can cook Bread Bowl using 26 ingredients and 8 steps. Here is how you cook it.

Ingredients make Bread Bowl

  1. It's a.
  2. You need 350 ml tepid water.
  3. It's 1 tbsp sugar.
  4. Prepare 2 1/4 tsp instant dry yeast.
  5. It's b.
  6. Prepare 2 tbsp corn oil.
  7. It's 1 tsp salt.
  8. It's 600 g flour (4 cups).
  9. It's C. Bread Glazing.
  10. You need 1 egg white.
  11. You need 1 tbsp water.
  12. It's 1 tbsp butter - melted.
  13. You need D. Couliflower Potato soup.
  14. You need 2 tbsp olive oil.
  15. Prepare 1 C sliced brown onion.
  16. It's 3 C boiled couliflower florets.
  17. You need 2 C fresh milk.
  18. Prepare 2 tsp corn flour + 2 tbsp water.
  19. You need to taste chicken seasoning powder or Salt.
  20. It's Pinch pepper.
  21. Prepare 2 C half cooked small cubed potato.
  22. It's E. Garnishing (optional).
  23. You need Grated cheese.
  24. Prepare Any finely chopped herbs.
  25. It's Chicken Serunding (pictured here).
  26. You need (Or any bits and pieces of meat).

Bread Bowl instructions

  1. A - In a small bowl, combine and mix 350 ml of water, 1 tbsp of sugar and 2 1/4 tsp of yeast. Leave this yeast mixture to proof or turn foamy for 5-10 minutes..
  2. B - In a bowl of stand mixer with dough hook attachment, mix 2 tbsp of corn oil, 1 tsp of salt, 600 g of flour and yeast mixture on low speed for 5 minutes or until dough comes together. Increase speed to medium and keep kneading for another 12-15 minutes until dough is elastic and pulls away from the sides of the bowl. Transfer dough to a greased bowl. Cover and leave dough to proof or double its size. It'll take 1 hour or more..
  3. Transfer dough to a floured working top. Gently punch dough down and divide into preferred equal portions. This recipe yields 8 balls weighing around 117g-120g each. Next, roll these portions lightly into balls. Then, mark an 'X' on top of each ball using a sharp knife. Just a thin slice. Place balls onto a baking tray lined with parchment paper. Space them several inches apart..
  4. Cover with a greased cling film and leave these balls to rise for 40 minutes or until they double in size. Brush each ball with a thin layer of egg wash before baking. Preheat oven to 150-160°C (depending on the oven). Bake for 20 minutes or until golden brown. Remove from the oven and brush a thin layer of melted butter on the hot buns (optional). Leave buns to cool before using..
  5. Note: This bread dough can be made in a bread maker too. Just leave A to proof, then transfer it to a bread pan and add B. Press the ‘dough’ function and leave the the machine to do its job until it beeps and stops. Next, continue to step 3..
  6. D. Soup - cube potatoes and boil until cooked but still firm. Put aside. Boil cauliflower. Drain and put aside. Next, sautè sliced brown onion until translucent, add cauliflower and stir for few minutes before adding milk. Simmer and add in corn flour mixture, keep simmering and stirring until sauce is slightly thickened. Season with chicken seasoning powder and ground pepper. Turn off the heat and using handstick blender, puree soup until smooth. Return to heat and add cooked cubed potato last..
  7. Note: This bread bowl holds any creamy soups very well. Use to serve mushroom soup, tomato soup or even macaroni and cheese..
  8. To serve - Cut the top of the bread and scoop out the center. Brush the inner part with garlic spread. Brushing with garlic spread and heating it in the oven after that is optional. Fill this bread bowl with any creamy or thick soups. Garnish with grated cheese, finely chopped parsley or any meat bits. Serve warm..

Bread Bowl - Bread bowls can be used to serve chili, New England-style clam chowder, and other thick stews (often, but not always, with a cheese or cream base). Soups with thinner bases are not generally served. Bread bowl dough is a lean dough, which means that it's prepared without fat and produces crusty bread such as focaccia, bagels, and artisan bread. On the other hand, rich doughs make soft breads such as babka , soft dinner rolls , and glazed doughnuts. How to make a bread bowl. Before a bread bowl becomes a bread bowl, it is really just a round loaf of bread. Once a round loaf is cut and hollowed out, it becomes a bread bowl as we know it. Thank you and good luck