Crusty on the outside but soft on the inside, these bread bowls are perfect for cream-based soups. I made them to go with our copycat Panera Broccoli Cheddar Soup but they’d be good with other soups on this blog including: Meta's Chili, Barry's Chili, Broc-Cheese Soup, Corn Sausage Chowder, Creamy Potato Soup. Also good for dips.
Crusty Bread
Bowls for soup Makes 6 bowls
4 1/2
teaspoons (2 packets) active-dry yeast yeast
2 1/2 cups
warm water (110° -115°)
1 tablespoon
granulated sugar
2 tablespoons
olive oil
4 cups bread
flour
2 teaspoons
salt
1 to 2 cups+
all-purpose flour (add just enough to make a workable dough
1 egg white
- In the bowl of an electric stand mixer stir together the yeast, water and sugar; allow yeast to bubble, and then add olive oil..
- Add the bread flour and stir until combined.
- Fit the mixer with the dough hook and on low speed, Add salt.
- Add 1 cup all-purpose flour.
- Turn mixer speed to medium-low and knead until the dough is smooth and elastic, about 5 minutes, adding more flour if/when dough becomes sticky.
- Transfer the dough to a lightly oiled bowl, turning to coat.
- Cover with a damp cloth and let rise in a warm place until doubled in size, about 40 minutes.
- Gently deflate the dough and divide into 6 equal portions.
- Stretch each portion into a tight ball, pinching the bottom with your fingers and rolling around on the counter to seal and shape.
- Place the balls on a greased baking sheet.
- Slash the top with a sharp knife to score in an X shape.
- Cover and let rise again until doubled in size, about 30 minutes.
- Meanwhile, preheat the oven to 400°. Place an baking pan on the top shelf and position another rack in the middle of the oven for baking the bread bowls.
- In a small bowl, beat the egg white with 1 tablespoon of water. Brush over the dough.
- Place the pan of bread bowls in the center of the oven.
- Pour 1 cup of hot tap water into the baking pan on the top shelf and close the door.
- Bake for 25 to 30 minutes, or until golden.
- Cool completely.
- Cut a large round from the top of each loaf and scoop out
the center.
- Fill with hot creamy soup and serve immediately.
Bread Bowl with Panera's copycat Broccoli Cheddar Soup. Soup supper: Panera's copycat Broccoli Cheddar Soup served with Olive Garden's copycat Salad and Dressing.
Recipe without photos . . .
Crusty Bread Bowls for soup Makes 6 bowls
4 1/2 teaspoons (2 packets) active-dry yeast yeast
2 1/2 cups warm water (110° -115°)
1 tablespoon granulated sugar
2 tablespoons olive oil
4 cups bread flour
2 teaspoons salt
1 to 2 cups+ all-purpose flour (add just enough to make a workable dough
1 egg white
- In the bowl of an electric stand mixer stir together the yeast, water and sugar; allow yeast to bubble, and then add olive oil..
- Add the bread flour and stir until combined.
- Fit the mixer with the dough hook and on low speed, Add salt.
- Add 1 cup all-purpose flour.
- Turn mixer speed to medium-low and knead until the dough is smooth and elastic, about 5 minutes, adding more flour if/when dough becomes sticky.
- Transfer the dough to a lightly oiled bowl, turning to coat.
- Cover with a damp cloth and let rise in a warm place until doubled in size, about 40 minutes.
- Gently deflate the dough and divide into 6 equal portions.
- Stretch each portion into a tight ball, pinching the bottom with your fingers and rolling around on the counter to seal and shape.
- Place the balls on a greased baking sheet.
- Slash the top with a sharp knife to score in an X shape.
- Cover and let rise again until doubled in size, about 30 minutes.
- Meanwhile, preheat the oven to 400°. Place an baking pan on the top shelf and position another rack in the middle of the oven for baking the bread bowls.
- In a small bowl, beat the egg white with 1 tablespoon of water. Brush over the dough.
- Place the pan of bread bowls in the center of the oven.
- Pour 1 cup of hot tap water into the baking pan on the top shelf and close the door.
- Bake for 25 to 30 minutes, or until golden.
- Cool completely.
- Cut a large round from the top of each loaf and scoop out the center.
- Fill with hot creamy soup and serve immediately.
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