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Yes, you CAN make your own bread bowl at home! It’s really not as hard as it seems. It’s a great addition to any creamy soup on a cold and depressing winter night. You’ll pass right out after eating it!
Seriously, that’s a lot of food, takes soup with bread to a whole new level.
Make sure you remember these important steps. Score the top of the bread to prevent the bread from cracking somewhere else and ruining it’s ability to retain soup. Secondly, grease that pan so your bread doesn’t get stuck! Don’t let those beautiful bread bowls get stuck to the pan.
The best soups for a bread bowl are thick and creamy—like Broccoli Potato Cheddar. Even a stew or chili would be good. You don’t want a wimpy soup that will be absorbed or leak through quickly.
Bread Bowl for Two
Ingredients
- 1 yeast package
- 1 tsp sugar
- 1 cup warm water
- 2 ½ to 3 cups flour half bread flour
- 2 tbsp Olive oil
- 1 tsp salt
- ½ cup Water
Instructions
- Preheat oven to 400.
- Combine yeast, sugar and warm water in mixer bowl. Let sit 5 minutes.
- Add oil, 2 ½ cups of flour and salt.
- Beat on low for 1 minute.
- Turn up to medium speed for 5 minutes or until dough comes away from sides. Add more flour if needed.
- Knead by hand for 3 minutes. Add flour if dough too soft.
- Put on greased bowl and cover with towel.
- Let rise 30 – 60 or until doubled in size.
- Gently punch down dough and split into 2 even parts.
- Form 2 balls, make sure dough is tight. Tuck under till globe shape. Dough may spread a bit.
- Place on greased baking sheet. Cover with towel or greased plastic wrap for 20 minutes or until doubled in size.
- Score an X on top of bread.
- Pour ½ cup of water into another pan to put in oven at same time as bread. Steam will help form a crust.
- Bake 20 – 25 minutes.