Crusty Bread Bowls for soup -- crusty on the outside, soft on the inside

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

1. In the bowl of an electric stand mixer stir together the yeast, water and sugar; allow yeast to bubble, and then add olive oil..
2. Add the bread flour and stir until combined.
3. Fit the mixer with the dough hook and on low speed, Add salt.
4. Add 1 cup all-purpose flour.
5. 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.
   
6. Transfer the dough to a lightly oiled bowl, turning to coat.
   
7. Cover with a damp cloth and let rise in a warm place until doubled in size, about 40 minutes.
8. Gently deflate the dough and divide into 6 equal portions.
   
9. Stretch each portion into a tight ball, pinching the bottom with your fingers and rolling around on the counter to seal and shape.
10. Place the balls on a greased baking sheet.
    
11. Slash the top with a sharp knife to score in an X shape.
    
12. Cover and let rise again until doubled in size, about 30 minutes.
13. 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.
14. In a small bowl, beat the egg white with 1 tablespoon of water. Brush over the dough.
15. Place the pan of bread bowls in the center of the oven.
16. Pour 1 cup of hot tap water into the baking pan on the top shelf and close the door.
17. Bake for 25 to 30 minutes, or until golden.
18. Cool completely.
    
19. Cut a large round from the top of each loaf and scoop out the center.
    
20. 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

1. In the bowl of an electric stand mixer stir together the yeast, water and sugar; allow yeast to bubble, and then add olive oil..
2. Add the bread flour and stir until combined.
3. Fit the mixer with the dough hook and on low speed, Add salt.
4. Add 1 cup all-purpose flour.
5. 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.
6. Transfer the dough to a lightly oiled bowl, turning to coat.
7. Cover with a damp cloth and let rise in a warm place until doubled in size, about 40 minutes.
8. Gently deflate the dough and divide into 6 equal portions.
9. Stretch each portion into a tight ball, pinching the bottom with your fingers and rolling around on the counter to seal and shape.
10. Place the balls on a greased baking sheet.
11. Slash the top with a sharp knife to score in an X shape.
12. Cover and let rise again until doubled in size, about 30 minutes.
13. 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.
14. In a small bowl, beat the egg white with 1 tablespoon of water. Brush over the dough.
15. Place the pan of bread bowls in the center of the oven.
16. Pour 1 cup of hot tap water into the baking pan on the top shelf and close the door.
17. Bake for 25 to 30 minutes, or until golden.
18. Cool completely.
19. Cut a large round from the top of each loaf and scoop out the center.
20. Fill with hot creamy soup and serve immediately.