Tuesday, October 14, 2008
Nothing pairs better with a thick, creamy soup recipe than fresh bread bowls.
This is the time of year we all turn to our favorite soup recipes for hearty, warming winter meals, we remember the taste of the fresh baked bread bowls often served with similar soups at restaurants, and think of how they would perfectly accompany our recipe. Make any bread dough recipe that suits your taste and your soup recipe. Generally, white bread dough is the best flavor for bread bowls.
Let the bread dough rest 10 minutes. You do not want the dough to rise completely , cut each loaf into three equal portions. Smooth and round cut edges into the rough shape of a bread bowl.
If necessary, grease another cookie sheet for rising and baking the bread bowls. Stagger bread bowl bread portions on the greased cookie sheet. Leave plenty of room between bread dough sections; you do not want risen bread dough to touch. Touching bread bowl dough will leave a soft spot after baking, not a hard bread bowl shell. One large cookie sheet will fit four bread bowl dough sections adequately.
Bake at temperature and timing based on your recipe. Generally 350* for 25 to 30 minutes
I Used Grandmommy’s bread recipe for my bread bowls………………