Two Ingredient Dough Bread Bowls For Soup Recipes

QUICK AND EASY BREAD BOWLS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture and 3 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a kitchen towel and let rise in a warm place until doubled, about 30 minutes., Preheat oven to 500°. Punch dough down. Divide and shape into 6 balls. Place 3 in. apart on 2 baking sheets that have been generously sprinkled with cornmeal or greased. Cover with a kitchen towel; let rise in a warm place until doubled, about 15 minutes. Spray loaves with water; if desired, generously sprinkle with sesame seeds. Using a sharp knife, score surface with shallow cuts in an "X" pattern. Bake 2 minutes. Reduce oven setting to 425°. Bake until golden brown and internal temperature reaches 190°-200°. Remove from pans to wire racks to cool completely., Cut a thin slice off the top of bread. Hollow out bottom portion of loaf, leaving a 1/2-in. shell. Discard removed bread or save for another use, such as croutons.

TWO-INGREDIENT DOUGH BREAD BOWLS FOR SOUP

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Mix flour and Greek yogurt together in a bowl; transfer to a work surface floured with self-rising flour. Knead dough, adding more flour as needed to keep dough from being too sticky, about 5 minutes.
• Divide mixture in half and roll each half into a ball. Place each ball on the baking sheet. Using your hand, flatten each ball to 1 inch thickness. It should look like a burger patty.
• Whisk egg and water together. Brush egg wash over the dough patties. Sprinkle everything bagel seasoning over the top and sides.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean and the outside is nicely browned, about 40 minutes.
• Remove baking sheet from oven. Using a knife, cut a circle out of the top of each bowl. Pinch out some of the bread inside to make room for your soup. Ladle soup of choice inside bowl and serve immediately.

BREAD BOWLS FOR SOUP (OR FOR ANYTHING)!

Steps:

• Place in machine or mixer -- with dough hooks but if not can do by hand. I start with wet ingredients and end with yeast. knead. let rise and hour. I do this twice. Break off into 3 equal pieces or if doubled -- into 6 pieces. work into round balls using flour if sticky. Place 3 on a greased cookie sheet and bake at 350 degrees for 20 minute till tops golden. Cool. Carefully make hole on tops and scoop out bread creating a bowl -- dont overdo it -- you want a wall. Can heat your favorite soup like cream of broccoli, seafood bisque, cream of potato or chili and then pour inches can stick in heated oven to rewarm bowl a bit. then serve. I Love this and hope you do to. Can make some croutons with bread pieces or just eat with dinner or dip.

BREAD BOWLS II

Steps:

• Thaw bread dough.
• Preheat oven to 375 degrees F (190 degrees C).
• Divide bread dough into fourths. Roll each fourth into an 8 inch circle.
• Brush the back of 4 oven-safe bowls with oil or cooking spray. Place bowls upside down on a baking sheet. Place dough circles on bowls. Brush edge of dough with water and fold it back into a "hem" to make a bowl rim.
• Bake at 375 degrees F (190 degrees C) for 18 to 20 minutes.

SOURDOUGH BREAD BOWLS

Steps:

• For the sourdough starter:.
• In a medium bowl, stir the yeast into the lukewarm water. Let the mixture activate (should take about 15 minutes to bubble). Add the bread flour and stir. Cover with a dish towel and let sit for 2-3 days. It's best if you store the starter where the room temperature is warm (80-85 degrees). To keep the starter going, you have to "feed" it. For each 1 cup you take out, replace with 1/2 cup water and 1 cup flour.
• For the bread bowls:.
• Combine the flour and salt in a large mixing bowl. Make a well in the center.
• Give the starter a good stir as it separates after sitting a while. Add the cup of starter and the 1/2 cup of water to the flour and stir until it forms a rough dough. You will probably need to use your hands to work the dough until it comes together into a ball.
• On a clean work surface, lightly cover with flour and roll the dough in it. Knead until the dough is smooth, elastic, and satiny.
• Place the dough in a lightly oiled bowl to rise. Cover with a clean dish towel and place in a warm place until the dough has doubled in size (about 2 hours).
• Remove the dough from the bowl and punch it down to knock most of the volume out of it.
• Then knead the bread briefly, just to get it back into a nice ball shape.
• Cut the dough in half, then cut each piece in half again.
• Knead each of the pieces just until they're round again. Form the pieces of dough into ball shapes and tuck any loose edges or seams underneath.
• Place the dough balls on an ungreased baking sheet as far apart as you can.
• Put the baking sheet somewhere warm to let the dough rise a second time until doubled in size (about 1 1/2 hours).
• Bake at 425 degrees for 15 minutes, then at 375 degrees for another 30 minutes. When done, they will make a hollow sound when you tap them on the bottom.
• Cut a circle in the top and hollow out much of the bread inside to make room for some delicious soup!