Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, bread bowl. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Bread Bowl is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Bread Bowl is something that I have loved my entire life. They’re nice and they look fantastic.
Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Buy Bread Bins - We carry all Type, Colour and Material options! A bread bowl is a round loaf of bread which has had a large portion of the middle cut out to create an edible bowl.
To get started with this recipe, we have to prepare a few components. You can have bread bowl using 26 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Bread Bowl:
- Take A. Wet Ingredients
- Get 350 ml tepid water
- Prepare 1 tbsp sugar
- Take 2 1/4 tsp active dry yeast
- Prepare B. Dry Ingredients
- Get 2 tbsp corn oil
- Prepare 1 tsp salt
- Prepare 600 g flour (4 cups)
- Get C. Bread Glazing
- Take 1 egg white
- Take 1 tbsp water
- Take 1 tbsp butter - melted
- Make ready D. Couliflower Potato soup
- Get 2 tbsp olive oil
- Make ready 1 C sliced brown onion
- Take 3 C boiled couliflower florets
- Make ready 2 C fresh milk
- Prepare 2 tsp corn flour + 2 tbsp water
- Make ready to taste chicken seasoning powder or Salt
- Prepare Pinch pepper
- Make ready 2 C half cooked small cubed potato
- Make ready E. Garnishing (optional)
- Take Grated cheese
- Prepare Any finely chopped herbs
- Prepare Chicken Serunding (pictured here)
- Get (Or any bits and pieces of meat)
In a large bowl, dissolve yeast in warm water. Do this especially if you want to serve soup inside the bread bowl. It will keep the soup from making the bread bowl too soggy. Once warmed, place your favorite dip or soup inside the bread bowl and serve.
Instructions to make Bread Bowl:
- A - In a small bowl, combine and mix 350 ml of water, 1 tbsp of sugar and 2 1/4 tsp of yeast. Leave this yeast mixture to proof for 5-10 minutes.
- B - In a bowl of a stand mixer with dough hook attached, mix 2 tbsp of corn oil, 1 tsp of salt, 600 g of flour and yeast mixture on low speed for 5 minutes or until dough comes together. Increase speed to medium and keep kneading for another 12-15 minutes until dough is elastic and pulls away from the sides of the bowl. Transfer dough to a greased bowl. Cover and leave dough to proof or double its size. It'll take 1 hour or more.
- Transfer dough to a floured working top. Gently punch dough down and divide into preferred equal portions. This recipe yields 8 balls weighing around 117g-120g each. Next, roll these portions lightly into balls. Then, mark an 'X' on top of each ball using a sharp knife. Just a thin slice. Place balls onto a baking tray lined with parchment paper. Space them several inches apart.
- Cover with a greased cling film and leave these balls to rise for 40 minutes or until they double in size. Brush each ball with a thin layer of egg wash before baking. Preheat oven to 150-160°C (depending on the oven). Bake for 20 minutes or until golden brown. Remove from the oven and brush a thin layer of melted butter on the hot buns (optional). Leave buns to cool.
- Note: This bread dough can be made in a bread maker too. Just leave A to proof, then transfer it to a bread pan and add B. Press the ‘dough’ function and leave the the machine to do its job until it beeps and stops. Then, continue to step 3.
- D. Soup - cube potatoes and boil until tender. Put aside. Boil cauliflower until soft. Drain and put aside. Next, sautè sliced brown onion until translucent, add cauliflower and stir for few minutes before adding milk. Simmer and add in corn flour mixture, keep simmering and stirring until sauce is slightly thickened. Season with chicken seasoning powder and ground pepper. Turn the heat off. Using a handstick blender, puree soup until smooth. Return to the heat and add cooked cubed potato last.
- Note: This bread bowl holds any creamy soups very well. Use it to serve mushroom soup, tomato soup or even macaroni and cheese.
- To serve - Cut the top of the bread and scoop out the center. Brush the inner part with garlic spread. Brushing with garlic spread and heating it in the oven after that is optional. Fill this bread bowl with any creamy or thick soups. Garnish with grated cheese, finely chopped parsley or any meat bits. Serve warm.
It will keep the soup from making the bread bowl too soggy. Once warmed, place your favorite dip or soup inside the bread bowl and serve. The Spruce Eats / Leah Maroney. Bread bowls are just big ole round loaves of bread that you scoop out to make a bowl you can eat & dip with as you eat the stew or soup in it. Anyway, to each his own, but I wanted to say that bit in case anyone thinks they can't just accomplish a good ole bread bowl by plopping four round blobs of dough in the oven.
So that is going to wrap it up for this exceptional food bread bowl recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
