Cooler weather is upon us, and at my house that means soup, and lots of it! I usually serve soup with homemade rolls, but it is fun to serve it in bread bowls on occasion. If you've never made homemade bread bowls before, you should really give it a try. They are delicious, and this recipe is super easy!
Bread bowls work best with thick creamy soups like Bacon Corn Chowder and Cheese Soup. The thin broth based soups tend to make the bread bowls soggy. And no one likes soggy bread! Well except the weirdos that like bread and milk. (Sorry dad, but it's just gross. I love you anyway though.)
In a few days, I will be sharing a recipe for this yummy meal in a bread bowl:
Hint: It's not soup!
Easy Bread Bowl Recipe
1 Tbsp SAF instant yeast
2 1/2 cups warm water
2 tsp salt
2 Tbsp vegetable oil
7 cups *flour (approximately)
1 Tbsp cornmeal (optional)
Dissolve yeast in warm water in a large mixing bowl. (I use my Bosch.) Add salt, oil, and half the flour. Beat till smooth. Add enough of the remaining flour to make a soft dough. You may need more or less flour. Knead for about 3 minutes. Place dough in an oil greased bowl, cover, and let rest for 10 minutes.
Divide dough into 6 or 8 clumps. Shape each portion into a round ball shape. Place on lightly greased cookie sheets that have been sprinkled with cornmeal. Let rise until doubled, about 40 minutes. If desired, gently slash the tops of the bread bowls with a sharp knife. Bake in a preheated 400° oven for 15-18 minutes or till lightly browned.
Recipe source: Adapted from Mel's Kitchen Cafe.
Linking up with: A Bright and Beautiful Life,