If you are looking for a way to fancify any soup for things such as serving guests, or your grandma and want to impress then look no further because these bread bowls will have you covered. Who doesn’t love good, hearty carbs in giant roll form :)? I love bread bowls but it’s one of those things I don’t think to buy when I’m doing my grocery shopping, I do however keep all of the ingredients on hand to make a basic bread dough, which is basically all that these are but in soft, individual bowl style form. When Fall and Winter come around I make soups like no other because I’m always cold. It seems the only way for me to get warm are: (1) a burning hot bath that turns my skin all red; (2) crank the heater up to full blast then sit right next to one of the heat vents wrapped in a heating blanket; (3) drink hot cocoa and get cat tongue or lastly have a warm bowl of hearty soup. Okay some of those are being a little excessively dramatic, but it’s what I imagine doing all winter long because I get so cold. It’s funny that I love winter so much because I don’t love being cold. I’m certain I get it from my mom. I’m always making fun of her in the winter as she will show up to my house in what’s got to be at least 10 layers, and she will often bring up how bitter cold it is where I live (even though we only live an hour apart). When you are wearing tights, thermals, wool socks, two pair of pants, a shirt, a sweater, a down coat, gloves, a hat and a scarf how in the world could you be cold? Haha see what I mean it’s kind of funny. Love ya Mom :). Gotta love that moment on a Christmas Story (where the kid can’t move in his snow suit), that’s my kids every winter dressed up in their snow gear. They are wearing so many layers that there’s no possible way they could actually play in the snow, but they can roll in it and sort of make snow angels so that’s entertaining enough :).
Prepare yourself for the cold by making bread bowls to serve along with that warm pot of soup. Just try not to eat them before the soup is finished. Just do what I did and eat the tops while your waiting for the soup to finish. These can be made into 4 or 5 bowls, I made 4 and they are quite large. Also, I wanted to mention, bread bowls are best paired with a creamy soup – not any of that watery stuff. The thin soups would just make them soggy really fast and no one wants super soggy bread. Some soups that I’d recommend are Cheesy Bacon Ranch Potato Soup, Creamy Potato Soup, Broccoli Cheese Soup, Enchilada Soup or the one I will be posting hopefully tomorrow – Roasted Cauliflower White Cheddar Soup (it is unbelievably good and perfect for these). Enjoy!
- 1/2 cup + 2 Tbsp warm water, 110 degrees
- 1 (.25 oz) pkg active dry yeast
- 2 tsp granulated sugar
- 1 cup milk, warmed to 110 degrees
- 2 Tbsp extra virgin olive oil
- 2 tsp salt
- 4 - 4 1/2 cups bread flour
- 1 egg white
- 2 tsp water
- In the bowl of an electric stand mixer, whisk together 1/2 cup + 2 Tbsp warm water with yeast and sugar until yeast has dissolved, allow to rest 5 - 10 minutes. Stir in milk, olive oil and salt, then add 2 cups of the flour and set the stand mixer with whisk attachment and blend mixture on low until well combined. Switch to the hook attachment and add in 2 cups flour, knead mixture until smooth and elastic, about 5 minutes, adding in additional flour (up to 1/2 cup) as needed to make a soft, smooth dough (it should pull away from the sides of the bowl). Transfer dough to a lightly oiled bowl, cover with a damp towel and place in a warm place to double in size, about 1 1/2 hours.
- Punch dough down and divide into 4 or 5 equal pieces. Shape each piece into a ball on a lightly floured work surface, while tucking edges under several times (I first would flatten slightly, then roll a piece as if rolling up cinnamon rolls, then tuck edges under to make a smooth ball, this just helps it hold it's structure). Transfer rolls to a Silpat lined baking sheet, cover with lightly oiled plastic wrap (or dust tops of rolls lightly with flour then cover with ungreased plastic wrap), let rest 40 - 45 minutes until nearly doubled. Preheat oven to 425 degrees during the last 10 minutes of rising.
- In a small mixing bowl, whisk together egg white and water until foamy and gently brush egg wash over tops of rolls. Bake in preheated oven 19 - 24 minutes until hollow, laying foil over rolls near end as needed to prevent excessive browning. Remove from oven and cool on a wire rack. Cut top centers from rolls and store in an airtight container.
- Recipe Source: Cooking Classy