Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, bread bowl. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Bread Bowl is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Bread Bowl is something which I have loved my entire life.
A bread bowl is a round loaf of bread which has had a large portion of the middle cut out to create an edible bowl. They are typically larger than a roll but smaller than a full sized loaf of bread. Bread bowls can be used to serve chili, New England-style clam chowder, and other thick stews.
To get started with this recipe, we have to first prepare a few components. You can cook bread bowl using 26 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Bread Bowl:
- Get A. Wet Ingredients
- Prepare 350 ml tepid water
- Take 1 tbsp sugar
- Get 2 1/4 tsp active dry yeast
- Make ready B. Dry Ingredients
- Prepare 2 tbsp corn oil
- Make ready 1 tsp salt
- Make ready 600 g flour (4 cups)
- Make ready C. Bread Glazing
- Take 1 egg white
- Prepare 1 tbsp water
- Get 1 tbsp butter - melted
- Prepare D. Couliflower Potato soup
- Take 2 tbsp olive oil
- Take 1 C sliced brown onion
- Make ready 3 C boiled couliflower florets
- Get 2 C fresh milk
- Get 2 tsp corn flour + 2 tbsp water
- Prepare to taste chicken seasoning powder or Salt
- Get Pinch pepper
- Get 2 C half cooked small cubed potato
- Take E. Garnishing (optional)
- Make ready Grated cheese
- Prepare Any finely chopped herbs
- Take Chicken Serunding (pictured here)
- Prepare (Or any bits and pieces of meat)
There's no better way to eat soup! These cute little bread bowls are a great way to serve soup in the wintertime. I usually serve a hearty potato soup when I have the time to bake them. Make this homemade bread bowl as a fun way to serve your favorite soups and dips.
Instructions to make Bread Bowl:
- A - In a small bowl, combine and mix 350 ml of water, 1 tbsp of sugar and 2 1/4 tsp of yeast. Leave this yeast mixture to proof for 5-10 minutes.
- B - In a bowl of a stand mixer with dough hook attached, mix 2 tbsp of corn oil, 1 tsp of salt, 600 g of flour and yeast mixture on low speed for 5 minutes or until dough comes together. Increase speed to medium and keep kneading for another 12-15 minutes until dough is elastic and pulls away from the sides of the bowl. Transfer dough to a greased bowl. Cover and leave dough to proof or double its size. It'll take 1 hour or more.
- Transfer dough to a floured working top. Gently punch dough down and divide into preferred equal portions. This recipe yields 8 balls weighing around 117g-120g each. Next, roll these portions lightly into balls. Then, mark an 'X' on top of each ball using a sharp knife. Just a thin slice. Place balls onto a baking tray lined with parchment paper. Space them several inches apart.
- Cover with a greased cling film and leave these balls to rise for 40 minutes or until they double in size. Brush each ball with a thin layer of egg wash before baking. Preheat oven to 150-160°C (depending on the oven). Bake for 20 minutes or until golden brown. Remove from the oven and brush a thin layer of melted butter on the hot buns (optional). Leave buns to cool.
- Note: This bread dough can be made in a bread maker too. Just leave A to proof, then transfer it to a bread pan and add B. Press the ‘dough’ function and leave the the machine to do its job until it beeps and stops. Then, continue to step 3.
- D. Soup - cube potatoes and boil until tender. Put aside. Boil cauliflower until soft. Drain and put aside. Next, sautè sliced brown onion until translucent, add cauliflower and stir for few minutes before adding milk. Simmer and add in corn flour mixture, keep simmering and stirring until sauce is slightly thickened. Season with chicken seasoning powder and ground pepper. Turn the heat off. Using a handstick blender, puree soup until smooth. Return to the heat and add cooked cubed potato last.
- Note: This bread bowl holds any creamy soups very well. Use it to serve mushroom soup, tomato soup or even macaroni and cheese.
- To serve - Cut the top of the bread and scoop out the center. Brush the inner part with garlic spread. Brushing with garlic spread and heating it in the oven after that is optional. Fill this bread bowl with any creamy or thick soups. Garnish with grated cheese, finely chopped parsley or any meat bits. Serve warm.
This step-by-step guide will show you how to make one from scratch. The easiest way to become the proud owner of a bread bowl is, of course, to buy a nice spherical loaf of bread, cut the top off, and dig out the squishy middle. HOWEVER, for a great deal of extra credit. Bread bowls are an awesome and interesting way to serve up some of your favorite soups, stews, and dips. Homemade bread bowls and potato soup.
So that’s going to wrap this up for this special food bread bowl recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
