Bread Bowls for Soup

CategoryDifficultyIntermediate
Yields32 Servings
Prep Time1 hr 20 minsCook Time30 minsTotal Time1 hr 50 mins
 7 cups all-purpose flour
 1 tbsp instant yeast
 2 ½ cups warm water
 2 tbsp canola oil
 1 tbsp kosher salt
 1 tbsp cornmeal
 1 egg white
1

Place flour, yeast, water oil and salt in your mixer bowl. Knead 5 minutes.

2

Turn it out onto a lightly floured surface and cover with a damp cloth. Let rise in a warm place until doubled in volume, about 40 minutes.

3

Divide dough into 8 equal portions. Shape each portion into a 4 inch round loaf. Lightly grease 2 baking sheets then sprinkle them with cornmeal. Place 4 of the loaves on each sheet. Cover and let rise in a warm place, until doubled in bulk, about 35 minutes.

4

Preheat oven to 400 degrees . Brush the loaves with egg white.

5

Bake for 30 Minutes or until golden. Cool on wire racks.

6

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.

Category

Ingredients

 7 cups all-purpose flour
 1 tbsp instant yeast
 2 ½ cups warm water
 2 tbsp canola oil
 1 tbsp kosher salt
 1 tbsp cornmeal
 1 egg white

Directions

1

Place flour, yeast, water oil and salt in your mixer bowl. Knead 5 minutes.

2

Turn it out onto a lightly floured surface and cover with a damp cloth. Let rise in a warm place until doubled in volume, about 40 minutes.

3

Divide dough into 8 equal portions. Shape each portion into a 4 inch round loaf. Lightly grease 2 baking sheets then sprinkle them with cornmeal. Place 4 of the loaves on each sheet. Cover and let rise in a warm place, until doubled in bulk, about 35 minutes.

4

Preheat oven to 400 degrees . Brush the loaves with egg white.

5

Bake for 30 Minutes or until golden. Cool on wire racks.

6

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.

Bread Bowls for Soup

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