But not just any specialty bread, here's the recipe for those wonderful presentation "bowls" perfect for a nice thick soup, stew or as in these photos a chowder (Come back tomorrow for that recipe).
Breads meant for a bread bowl are slightly different from most breads that I make in my beloved bread machine. I want a dense heavy bread that will hold up to the moisture in a soup. Nothing worse than to add the soup and the bowl disintegrates into mush.
This recipe creates a bowl that will stay solid, absorb some of the moisture, yet will still retain it;s shape and accent the flavor/texture of the soup without that mushy texture.
And this recipe indeed does all that!
A couple of notes about the look. I like to bake these at a slightly higher temp (375 instead of 350). Along with the higher temp, I do an egg wash (or butter wash) that adds a shell or crispiness around the bowl. Again, no mush.
I also like the look and flavor that the sesame seeds add. I actually add an even stronger flavor with an even mix of white sesame seeds, black sesame seeds, garlic flakes and coarse grain sea salt. The egg was is even more important then to insure all those fixins stick to the bowl.
These are VERY easy to make and will add a tremendous presentation to any of your soups! Beautiful look, fantastic flavors added to your soup and an almost crunchy texture...
Bread Bowl for Soup
Made Easy in a
Made Easy in a
- 1-1/4 Cup Warm (110 degrees) Milk
- 1 Package Bread Machine Yeast
- 1/4 Cup Sugar
- 1 Large Egg
- 2 TBS Butter
- 3 Cups All Purpose Flour
- 1 tsp Salt
- 3 TBS Butter (Softened to room temperature)
- Optional, for the Sesame Seed "Garnish"...
1 TBS Black Sesame Seeds
- 1 TBS White Sesame Seeds
- 1 TBS Garlic Flakes
- 1 TBS Course Grain Sea Salt1 Large egg, whipped for egg wash
- Warm the Milk. I put the milk into the microwave for about 40 seconds. Check to see if it is ... Not too hot, not too cold... Just right, slightly above room temperature
- Add all the ingredients to the bowl of your bread machine. Use the "DOUGH" setting and all ow the machine to work (Mix, Knead and first Rise).
- When the cycle has finished, form into a ball and cut into 4 equal sizes. Don't work the dough too much, just enough to shape into rounds. Spread a thin layer of cornmeal on baking pan (or use a non-stick Silipat or parchment paper. Place all four dough rounds on pan and cover with thin towel to let rise in non-drafty area for about an hour.
- Preheat oven to 375 degrees... Check the rise, be sure the Bowl shape has formed and they have risen to bowl height. Allow additional rise time if needed.
- Lightly brush each bun with melted butter. Cut an "X" into the top of each bowl. Cover the baking sheet with a tea towel and set in a warm draft free part of your kitchen. Allow a second rise for about 30 minutes.
FOR THE OPTIONAL SESAME SEED "GARNISH"... Brush the egg was over the sides of each bowl. Sprinkle the Sesame Seed mix of garlic flakes, black and white sesame seeds and sea salt. Brush with a second layer of egg wash. Cut an "X" into the top of each bowl. Cover the baking sheet with a tea towel and set in a warm draft free part of your kitchen. Allow a second rise for about 30 minutes.
- Once the oven has pre-heated and your buns have risen, bake for 20 minutes until the tops are a deep golden color.
- Set them on a rack to cool, brush the tops again with melted butter.
For the bowls, cut a thin layer across top and hollow out to about 1/4-1/2 inch in thickness. Fill with your favorite chili, chowder, or stew.... ENJOY!