Bread Bowls for Soup

    Bread Bowls for Soup

    27saves
    2hr15min


    506 people made this

    About this recipe: You may have seen them in shops, but all the better to make your own bread bowls at home! Lovely when served with a creamy vegetable or potato soup or with chilli con carne. They freeze well for up to 1 month, if desired.

    Ingredients
    Serves: 8 

    • 2 (7g) sachets dried active baking yeast
    • 600ml warm water (45 degrees C)
    • 2 teaspoons salt
    • 2 tablespoons vegetable oil
    • 875g plain flour
    • 1 tablespoon polenta (cornmeal)
    • 1 egg white
    • 1 tablespoon water

    Method
    Prep:30min  ›  Cook:30min  ›  Extra time:1hr15min rising  ›  Ready in:2hr15min 

    1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
    2. Add salt, oil and 1/2 of the flour to the yeast mixture; beat well. Stir in the remaining flour, 50g at a time, beating well with an electric mixer at medium speed after each addition.
    3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
    4. Punch dough down, and divide into 8 equal portions. Shape each portion into a 10cm (4 in) round loaf. Place loaves on lightly greased baking trays sprinkled with polenta. Cover and let rise in a warm place, free from draughts, until doubled in size, about 35 minutes.
    5. Preheat oven to 200 C / Gas 6. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
    6. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
    7. To make bowls: Cut a 1cm thick slice from top of each loaf; scoop out centres, leaving 2cm-thick shells. Fill bread bowls with hot soup and serve immediately.

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    Reviews (1)

    3

    Excellent recipe. I have made it twice, the second time making six bowls instead of eight, so they were a bit larger and taller and easier to remove the bread. Be sure to bake the loaves long enough so they sound hollow when tapped. They get a nice golden color and great crust. This recipe is a winner! - 21 Feb 2014

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