Artisan Bread Bowls

Welcome to Post 2 for today, head back one post to see Mini Makeover: Part II. 

These bread bowls are SO cool!  And yummy too.  They could house your favorite Beef Stew or Broccoli Cheese soup.  They come together easily, even if you hate yeast like I do!!!!!

Artisan Bread Bowls

IMG_1176

Ingredients

  • 3-¾ cups All-purpose Flour
  • ½ cups Whole Wheat Flour
  • ¼ cups Nonfat Dry Milk
  • 2 teaspoons Yeast
  • 2 teaspoons Salt
  • 2 Tablespoons Oil
  • 1-½ cup Lukewarm Water (more As Needed To Make A Smooth, Soft Dough)

Let yeast dissolve in warm water until creamy, about 5 minutes. Add the rest of the ingredients—by hand, mixer or bread machine— and knead till you’ve created a smooth dough.
Allow the dough to rise, covered, for 45 minutes; it should become puffy. Divide the dough into 5-6 pieces, depending on how large you want your bread bowl to be. Roll each piece into a ball. Place on a lightly greased or parchment covered baking sheet.

Cover the bread bowls with greased plastic wrap. Refrigerate for 4 hours (or up to 24 hours); this step will give the bread bowls extra flavor, and a delightfully crisp-chewy texture. Two or more hours before serving, remove the bread bowls from the refrigerator. Uncover, and let them sit for about one hour while you preheat the oven to 425°F.
Just before baking, slash the top surface of the bowls several times with a sharp razor/knife to allow them to expand. Bake for 22 to 28 minutes, until the bowls are deep brown, and sound hollow when thumped on the bottom. Remove from the oven, and cool on a rack.
 Before serving cut off “lid” and carefully hollow out bread bowl, reserving pieces to be used as toasted seasoned croutons for your soup, or tuck away for a later use like fresh bread crumbs.

Delicious!!!!

We filled these bread bowls with a recipe called “Broccoli Cheese Soup (Just like Panera Bread).”  It was NOT just like Panera Bread, and it was NOT our favorite soup.  Next time I will fill it with THIS soup, our favorite Broccoli and Cauliflower soup from Drea, its WAAAY better!  Sorry I don’t have a photo of it yet, I will come back and add one soon after we make it……just trust me, its creamy and GOOD!

Broccoli & Cauliflower Cheese Soup

  • 2 packages Frozen Broccoli/Cauliflower Mix
    (12-24 Ounce Packages Each, depending on how chunky you want your soup)
  • Generous amounts of garlic powder, and fresh pepper.  Salt, to Taste
  • 12 ounces, weight Velveeta, Cubed
  • 2 cans Cream Of Chicken Soup (10.75 Ounce Cans)
  • 1-½ cup Boiling Water
  • 1 quart Half-and-half

Steam veggies according to directions on the package. Add seasonings to taste – garlic salt and pepper are our favorites.

While your veggies cook, heat cheese until melted in a large soup pot over medium heat. Once cheese is melted, add soups, boiling water and half-and-half. Carefully stir in steamed broccoli and cauliflower. Heat through – but make sure that you do not boil it! YUM!

Enjoy!

~T

This post shared with:

Tasty Tuesday

Melt In Your Mouth Monday

On the Menu Monday

This Chick Cooks

Wonka Wednesday

Full Plate Thursday

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5 thoughts on “Artisan Bread Bowls

  1. You’re a blogging maniac! (in the best sense possible =) I can’t believe how often you post twice a day–wow. If only I had that kind of driven and inexhaustible creativity!

    • Before you give me too much credit for being a blogging maniac, you should know I have such a recipe-sharing surplus, that I schedule them as far as a month in advance and then when I have something ELSE I want to share, like this makeover, I add a second post for the day on top of the previously scheduled food one. 🙂

  2. I just love your presentation for this wonderful soup. Bread Bowls are such a great idea! Hope you are having a great week end and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. Pingback: Broccoli-Cauli Cheese Soup & Weekend Potluck # 57 |

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