I am considering making lobster bisque soup for Christmas eve dinner and would appreciate good recipes for bread bowls.
into the soup bowls you plan on using. The loaves take on form and they can be cut and hollowed out for the soup. The cut off tops can go back on top to keep soup warm. The crumbs can be dried or fried in butter (with garlic,yum!) and decorate soup or used on salad. I would use my favorite white bread recipe and trickel a little butter or olive oil in the bowl before adding the soup. :) Mini Oven
I use a pizza dough recipe, make small rounds, and drape them over kiln-fired ceramic bowls for baking. Wait for the outside to get some crust, then remove the bowls to get a better inner crust. Just be sure your ceramic bowls have a food-quality glaze.
Dissolve 4 1/2 tsp yeast in warm (~ body temp) water. Add one cup of all purpose flour and one cup of wheat flour. Mix until smooth.
Keep adding flour (alternating all purpose and wheat) and mixing until very hard to mix. (about 2-3 cups) Turn out on a floured board.
Knead until flour is smooth and not sticky - you will need to add more flour - another 1 1/2 - 2 cups, try to divide evenly between all purpose and whole wheat.
Roll the kneaded dough into a ball. Put in a lightly oiled bowl and turn to coat the whole surface with oil. Cover and let rise in a warm place until doubles (1 to 1 1/2 hours). Then punch down. Let rest 10 minutes. Divide into 4-6 smaller balls, and put them on cookie sheets. Flatten the balls into disks and let rise for about another hour.
If desired, brush with egg white (I usually don't) Cook at 375 F 40-50 minutes. Bread should sound hollow when thumped. Remove from oven and let cool.
Here's the tricky part. You will have 4-6 round loaves. Cut a circle out of the top of each loaf, and remove that piece of crust. You will have a thick crust bread with a circle of exposed softer bread. Smush down the inner part (you can scoop out the bread if you want to, but I prefer to leave the bread to soak up the gravy).
This works great for stews and chili. If you don't let the circles rise you should get flatter loaves for 'trenchers', but I haven't tried it yet.
Bread Bowls II
2 (.25 ounce) packages active dry yeast 1 tbs white sugar 1 3/4 c warm water (110 F) 2 c whole wheat flour 2 c bread flour 2 tsp salt 1 egg white 2 tbs water
In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. In a large mixing bowl, combine the yeast mixture with the whole wheat flour, salt and one cup of the bread flour; stir well to combine. Add the remaining flour, 1/2 c at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Place into a lightly oiled bowl, and turn to coat the whole surface with oil. Cover, and let rise in a warm place until doubled, about 45 minutes. Punch down the dough, and let rest 10 minutes. Divide into 4 balls. Place on cookie sheets, and flatten into disks. Cover and let rise until doubled, about 30 minutes. Heat oven to 375 F. Lightly beat the egg white with the water and brush the risen loaves with this mixture.Bake at 375 F 40 to 50 minutes. When done bread should sound hollow when thumped on bottom. Remove from oven, and let cool. Cut a circle out of the top of each loaf, and remove that part of the crust. Either remove the soft bread beneath, or compress it to form a bowl.
Bread Bowls III
Bread bowls from frozen bread dough.
1 lb frozen bread dough, thawed
Thaw bread dough. Heat oven to 375 F). Divide bread dough into fourths. Roll each fourth into an 8" circle. Brush the back of 4 oven-safe bowls with oil or cooking spray. Place bowls upside down on a baking sheet. Place dough circles on bowls. Brush edge of dough with water and fold it back into a "hem" to make a bowl rim. Bake at 375 degrees F (190 degrees C) for 18 to 20 minutes.
Italian Bread Bowls
2 (.25 oz) pkg active dry yeast 2 1/2 c warm water (110 degrees F/45 degrees C) 2 tsp salt 2 tbs vegetable oil 7 c all-purpose flour 1 tbs cornmeal 1 egg white 1 c water
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Add salt, oil and 4 c flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 c at a time, beating well with an electric mixer at medium speed after each addition. 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. Punch dough down, and divide into 8 equal portions. Shape each portion into a 4" round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes. Heat oven to 400 F. In a small bowl, beat together egg white and 1 tbs water; lightly brush the loaves with half of this egg wash. Bake 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks. To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.
Bridgford Bread Bowls
1 loaf Bridgford Frozen Bread Dough, White or Honey Wheat, thawed
Cut loaf crosswise into 4 pieces. With lightly floured hands, shape each dough piece into a ball. Place balls 3" apart on a lightly greased cookie sheet. Brush with melted butter. Let rise until tripled in size. Bake at 375 F 20-25 minutes or until golden brown. Remove from pan immediately to cool on rack. To make bowls, slice off tops of bowls and hollow by pinching bread out with fingers. Toast bowl and top by placing in oven or under broiler. Fill with chili and top with grated cheese and/or onions. or with gumbo, etouffee, stew, etc
Thanks for the recipes for bread bowls! Can't wait to try them. : )
Amy in Alaska