I used to host a linky party each week called Shine a Spotlight Saturday. People from blogland were invited to come share their latest and greatest recipes, crafts, DIY projects or anything creative they had done. One of those creative ideas was to make bread bowls to serve soup in. Brenda from Chatting Over Chocolate shared this genius idea. I usually serve some type of bread or rolls with my soup, but how much more fun to serve the soup "inside" the bread.
They turned out fabulous! As I was preparing them, my family thought it was funny and that it wouldn't work. No one was laughing though as they dug into their soup, then finished off by eating their bread bowls that had soaked up the yummy flavor of the soup. I used my Bread Recipe that I use on a weekly basis to make my families bread. The only thing I did differently was add half milk/half water, which I've learned in the past will make the bread a bit softer.
Homemade Bread Bowls
1/2 cup warm water
1/2 cup warm milk
2 1/2 teaspoons yeast
1/4 cups honey or sugar
1 teaspoon sea salt
2 tablespoons butter, melted, plus extra
3 cups all-purpose flour
Place water, milk, yeast and honey into the bread machine and allow to proof for 10 minutes. Mixture should look foamy and bubbly. Add salt, butter and flour.
Set bread machine to dough setting and turn on. Check dough after 10 minutes to make sure it's not to wet or to dry. If it is, add water or flour, a tablespoon at a time until it is the right consistency. (It should be slightly sticky to the touch, and clearing the sides of the bread machine pan)
Once the dough cycle reaches it's first rest period, (This is 20 minutes on my machine) remove the dough and divide into 4 pieces. Shape into round balls and place on a greased baking sheet, flattening the dough balls slightly.
Brush tops of dough with melted butter and cover with a kitchen towel in a warm place. Allow to rest for 30 minutes, then place into a pre-heated 350 degree oven. Bake for 20 - 30 minutes, until bread is golden brown, and sounds hollow when tapped with your finger.
Allow to cool for 5 minutes, then move them to a rack to cool completely.
Cut tops off and dig out bread, leaving a hollowed out bread bowl. Fill with your favorite creamy soup or dip and enjoy.
Notes: To make in a stand mixer, place water, milk, yeast and honey into the mixer bowl and allow to proof for 10 minutes. Add the salt, butter and half the flour. Using a dough hook, mix for 4 minutes on medium speed. Gradually add remaining flour and knead for 5 to 7 minutes more until smooth and elastic. Proceed with the rest of the recipe.
*Use the bread you dug out of the bowls, along with the tops to dip into your soup, or toast them up in the oven for homemade croutons or bread crumbs!
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