Bread Bowls

2 Sep

Again with the hot food during summer! But, when my hubby requested this for dinner, I thought it was a delicious idea and wanted the thrill of trying a new bread-related recipe. I’m a huge fan of Panera’s bread bowls with soup, so I was a little intimidated because theirs are SO good and perfect. But this recipe was really easy, just make sure you have time for the rising process. Hubby requested chicken noodle soup, which was sadly not homemade. (sorry, I was only an overachiever on half of the meal) Also, the original recipe makes 8 bread bowls, so unless you’re feeding a crowd or want to freeze some for later, I’d half the recipe. (I’m posting the half recipe)

Next time, I’ll try using some bread flour instead of all purpose to try and make the crust more crispy and hard. Right after I took pictures of the finished product, the bowl sprang a few leaks and the broth drained out of the bowl. Sadness. So next time I’ll use different flour, or, use the same recipe and fill it with a thicker soup. Trial and error, my friends : )

Bread Bowls

Ingredients:
1 package (or 1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm milk (110° to 115°)
1/4 cup shortening
1/4 cup sugar
1 egg
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour
Cornmeal

Directions:
In a bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, eggs, salt and 1 cup flour. Beat until smooth. (I use my KitchenAid mixer, with the dough hook) Stir in enough remaining flour to form a soft dough. (should be “smooth as a baby’s bottom”, not sticky. If sticky, add a little more flour until smooth) Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease all sides. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface. Divide into four pieces; shape each into a ball. Grease a baking sheet and sprinkle with cornmeal. Place each ball 3 in. apart on the prepared pan. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 20-25 minutes or until golden brown. (It is done when the inside reaches 190 degrees) Remove from pans to wire racks to cool.

Cut a thin slice off the top of bread. Hollow out the bowl, leaving a 1/4-in. shell (save the insides to dip or snack!). Fill with soup, chili, chowder or stew. Yield: 4 bread bowls.

Source: Slightly adapted from Taste of Home

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2 Responses to “Bread Bowls”

Trackbacks/Pingbacks

  1. Pretzel Rolls « Beckster's Laboratory - October 4, 2011

    […] bread bowl for the upcoming soup season. I think they’ll hold their shape much better than last year’s try that sprang a leak! I’ll also have to make them in the usual pretzel shape – gotta […]

  2. Whole Wheat Bread Bowls « Beckster's Laboratory - October 9, 2012

    […] successful) attempt at bread bowls. These had the perfect texture and weren’t too soft like the last ones that quickly sprung a leak. It’s amazing what egg wash can do. The outside was beautifully […]

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