March 22, 2010

Baking Bread Bowls & Soup

For my birthday, my mom bought me a Best of Taste of Home Magazine, that had a recipe in it for bread bowls. And if you know me, whenever I go to Panera, I always get their bread bowls with soup in them. YUM! So I decided to be adventurous and try my luck at making them from scratch.

First I whipped out my in-laws bread machine. And had the dough made in there.

This took about 1 1/2 hours. Which was great because it also rose in the machine as well. My husband loved the aroma it gave off as well.


I punched that dough down and made them into round balls:


Here's what they looked like after rising for 30-40 min.:

------------- Taste of Home Photo and Recipe ------------------

Ingredients

  • 1/2 cup water (70° to 80°)
  • 1 cup warm milk (70° to 80°)
  • 2 tablespoons butter, softened
  • 2 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 4 cups all-purpose flour
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 egg white, lightly beaten
  • VEGETABLE CHOWDER:
  • 1 large onion, chopped
  • 3 celery ribs, chopped
  • 6 tablespoons butter
  • 3-1/2 cups frozen mixed vegetables, thawed
  • 6 tablespoons all-purpose flour
  • 4-1/2 cups milk
  • 4 bacon strips, cooked and crumbled
  • 2 teaspoons chicken bouillon granules
  • 3/4 teaspoon seasoned salt
  • 1/2 teaspoon pepper

Directions

  • In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
  • When the cycle is completed, turn dough onto a lightly floured surface. Divide into six portions; shape into balls. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with egg white. Bake at 375° for 20-25 minutes or until golden brown. Cool on wire racks.
  • To make bowl, cut the top fourth off of bread; carefully hollow out bottom of each, leaving a 1/4-in. shell (discard removed bread or save for another use).
  • For chowder, in a large saucepan, saute onion and celery in butter until tender. Add mixed vegetables. Stir in flour until blended. Gradually stir in milk until combined. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon, bouillon, seasoned salt and pepper until bouillon is dissolved. Serve in bread bowls. Yield: 6 servings.


  • Here's the final result of what mine looked like:

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