Bread Bowls

A couple of years ago I had soup in a bread bowl at a book club meeting. It was such a wonderful way to enjoy a good bowl of soup. I’ve always want to try making my own. These are simple to make if you are familiar with making bread. My husband did a great job cutting the tops. He used a pineapple corer to make the uniform sized opening. Or you can just slice off the top and hollow out the insides by hand.

 Click here to go to a Printer Friendly Page
Advantage Cooking owners click here to download this recipe.

Assembly Directions:
In a large bowl or in a mixer bowl using dough hook, stir together water, milk, and sugar until sugar is dissolved. Add yeast and let stand 5 to 10 minutes or until the yeast is foamy. Add melted butter, egg, and salt. Stir in as much flour as you can. Dough should be smooth and elastic (not wet). Shape into a dough ball and place in a lightly oiled bowl. Cover and let rise in a warm place until double in size (about 1 to 1-1/2 hours). For each recipe, punch down and divide into 4 equal portions.

Spray a baking sheet with cooking spray. Place the 4 balls on each baking sheet. Cover and let rise until doubled (about 30 minutes to 1 hour). Beat egg white in water. Using a pastry brush, lightly coat each bread bowl with egg and water mixture. Bake at 350 degrees for 20 to 25 minute or until golden brown. Remove from pans and cool on a wire rack.

Freezing Directions:
Place bread bowls in a freezer bag or container. Seal, label and freeze.

Serving Directions:
Thaw the bread bowls overnight. Using a long sharp knife, cut a thin slice off the top of the bread. Hollow out the bottom half of the bread creating a bowl. Fill with any thick and hardy soup such as chili or stew.

Nutritional Info:
Per Serving: 508 Calories; 14g Fat (25.2% calories from fat); 14g Protein; 80g Carbohydrate; 3g Dietary Fiber; 49mg Cholesterol; 713mg Sodium.
Exchanges: 5 Grain (Starch); 1/2 Lean Meat; 2-1/2 Fat; 1/2 Other Carbohydrates.