Ok, lest I keep you waiting too long. After publishing my post about this woman’s amazing broccoli soup, I figure you may want to devour it immediately. But in order to do so, you will need a couple crisp, delicious bread bowls to dish it into. Your wish is my command.
- Makes 3 big bowls (I usually do 5 or 6, with two of them smaller for my young children. We prefer them a little smaller for us as well.)
- 1 1/2 cups warm water (Between 105ºF and 115ºF, hot enough to keep your finger in comfortably)
- 2 tablespoons instant dry yeast
- 1 tablespoon white sugar
- 1 teaspoon salt
- 3 1/2 cups bread flour
- A spray bottle fill with water
Combine the water and yeast. Add the sugar, salt, and flour and knead until smooth.
Cover with a damp cloth or lid and let rise in a warm place for about half and hour.
Preheat the oven to 500ºF. Divide the dough into three (or more) lumps. Stretch each one into a tight ball, pinching the bottom with your fingers and sealing it off by twisting it on the counter.
Place on a greased baking sheet. Score the top and sprinkle with some salt. (I sometimes spray first and then salt so it sticks better.) Spray with a bottle of water and allow to rise 15 more minutes.
Place in the oven. After 2 minutes, open the oven, spray the bread bowls with the spray bottle and turn the heat to 425ºF. Continue to bake 18 more minutes or until done. To test for doneness, lightly tap on the top of a roll. It should have a slightly hollow sound.
To cut the bread bowls, use a knife to cut a circle directly downwards, then pull it out the top. We usually scoop out a few more insides also which our youngest son loves to eat dipped in the soup.
This recipe includes a few changes in the mixing process that I find to be easier and more effective. They turn out great for me every time I make them this way and it saves me some time and effort…not that they are hard with her original directions.
To see more, including a photo step-by-step guide to shaping and mixing the bowls, (as well as her method of mixing them) head on over to Yammie’s Noshery.