Bye Week Bread Bowls
Despite starting the season 4-0, the Michigan football team has had its fair share of struggles against lesser opponents. I’ve studied the film, poured over the stat sheets, and concluded what they’re desperately missing: bread bowls. Well, bread bowls and an offensive line that can hold against a 4 man pass rush. But soup in bread bowls would be a step in the right direction, yes?
It’s getting to be that time of year when I can start making soups in earnest, and what better way to eat soup than from a hollowed out loaf of bread? If memory serves me correct in Game of Thrones they often each from such things (called trenchers), so if it’s good enough for Westeros it’s good enough for me.
Just as I started craving bread bowls from Panera i came across this recipe from Girl Versus Dough. She advised that they came out a bit smaller so instead of making 5 bowls from the dough I made 4. These were quite substantial and held up well upon refilling.
While I took the reins on the bread making my fiancée showed off her soup making skills. She adapted a corn chowder recipe from The Pioneer Woman. It was probably the most vegetable packed corn chowder ever. She added zucchini and kale from our Frog Holler CSA box which went nicely and made it a bit more substantial. The other big difference was substituting in half & half for the heavy cream.
The bread soaks up some of the chowder which lets you easily scoop out the inside of the loaf as you eat. At the end you’re left with this perfect crust of bread that you can dip in more soup!
I also made this roasted pumpkin and sweet potato soup this weekend, which would go well in a bread bowl. Whatever you might decide to put in, enjoy!
- 3 C bread flour
- 1 C semolina flour
- 2 tsp instant yeast
- 2 tsp sugar
- 1½ tsp salt
- 1½ C water
- In the bowl of a stand mixer combine all ingredients and knead for 4-5 minutes, until the dough is soft and smooth. It was start out a bit tough and if not ready after 5 minutes allow the dough to rest for 5 minutes before any additional kneading.
- Let the dough rise in a lightly greased and covered bowl until doubled, about 1½ hours.
- Divide the risen dough into four equal pieces (or five if you'd prefer smaller bowls) and form each piece into a round shape. Place on a baking sheet lined with parchment paper and dusted with cornmeal.
- Cover with plastic wrap and let rise until doubled, about another 1½ hours.
- Preheat the oven to 425° F and uncover the dough. Before placing in the heated over mist the bowls with water. Bake for 20 minutes, rotating halfway through.
- Afterward turn off the oven and leave the door open a bit, leaving the bread bowls inside so that they can develop a thick crust (good for soaking up soup!). When ready to serve cut out the inside of the bread and fill with soup.