Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, bread bowl. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Bread Bowl is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. Bread Bowl is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have bread bowl using 26 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Bread Bowl:
- Prepare A. Wet Ingredients
- Get tepid water
- Make ready sugar
- Get active dry yeast
- Prepare B. Dry Ingredients
- Prepare corn oil
- Get salt
- Take flour (4 cups)
- Get C. Bread Glazing
- Prepare egg white
- Get water
- Get butter - melted
- Take D. Couliflower Potato soup
- Get olive oil
- Prepare sliced brown onion
- Take boiled couliflower florets
- Take fresh milk
- Make ready corn flour + 2 tbsp water
- Prepare chicken seasoning powder or Salt
- Prepare pepper
- Take half cooked small cubed potato
- Take E. Garnishing (optional)
- Make ready Grated cheese
- Take Any finely chopped herbs
- Prepare Chicken Serunding (pictured here)
- Prepare (Or any bits and pieces of meat)
Crumbs: grind the bread in a food processor until you reach a fine bread crumb texture. Spread the crumbs out on a baking sheet. A bread bowl is a round loaf of bread which has had a large portion of the middle cut out to create an edible bowl. They are typically larger than a roll but smaller than a full sized loaf of bread.
Steps to make Bread Bowl:
- A - In a small bowl, combine and mix 350 ml of water, 1 tbsp of sugar and 2 1/4 tsp of yeast. Leave this yeast mixture to proof for 5-10 minutes.
- B - In a bowl of a stand mixer with dough hook attached, mix 2 tbsp of corn oil, 1 tsp of salt, 600 g of flour and yeast mixture on low speed for 5 minutes or until dough comes together. Increase speed to medium and keep kneading for another 12-15 minutes until dough is elastic and pulls away from the sides of the bowl. Transfer dough to a greased bowl. Cover and leave dough to proof or double its size. It'll take 1 hour or more.
- Transfer dough to a floured working top. Gently punch dough down and divide into preferred equal portions. This recipe yields 8 balls weighing around 117g-120g each. Next, roll these portions lightly into balls. Then, mark an 'X' on top of each ball using a sharp knife. Just a thin slice. Place balls onto a baking tray lined with parchment paper. Space them several inches apart.
- Cover with a greased cling film and leave these balls to rise for 40 minutes or until they double in size. Brush each ball with a thin layer of egg wash before baking. Preheat oven to 150-160°C (depending on the oven). Bake for 20 minutes or until golden brown. Remove from the oven and brush a thin layer of melted butter on the hot buns (optional). Leave buns to cool.
- Note: This bread dough can be made in a bread maker too. Just leave A to proof, then transfer it to a bread pan and add B. Press the ‘dough’ function and leave the the machine to do its job until it beeps and stops. Then, continue to step 3.
- D. Soup - cube potatoes and boil until tender. Put aside. Boil cauliflower until soft. Drain and put aside. Next, sautè sliced brown onion until translucent, add cauliflower and stir for few minutes before adding milk. Simmer and add in corn flour mixture, keep simmering and stirring until sauce is slightly thickened. Season with chicken seasoning powder and ground pepper. Turn the heat off. Using a handstick blender, puree soup until smooth. Return to the heat and add cooked cubed potato last.
- Note: This bread bowl holds any creamy soups very well. Use it to serve mushroom soup, tomato soup or even macaroni and cheese.
- To serve - Cut the top of the bread and scoop out the center. Brush the inner part with garlic spread. Brushing with garlic spread and heating it in the oven after that is optional. Fill this bread bowl with any creamy or thick soups. Garnish with grated cheese, finely chopped parsley or any meat bits. Serve warm.
Bread bowls can be used to serve chili, New England-style clam chowder, and other thick stews (often, but not always, with a cheese or cream base). Soups with thinner bases are not generally served. When cool enough to handle, cut a large round out of the top of each bread bowl. Scoop out the center (save the center to dunk into soup!) and fill with soup. This is A Basic Bread Dough.
So that’s going to wrap it up with this exceptional food bread bowl recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
