Bread Bowls

One of my favorite things is a thick hearty soup in a bread bowl, but they tend to be expensive and hard to find so I decided to learn to make my own.

Bread Bowls

Ingredients:

2 Tablespoons yeast
2 1/2 cups warm water (110-115 degrees)
1 Tablespoon honey
2 Tablespoons dehydrated onion flakes
2 Tablespoons olive oil
2 teaspoons salt
7 cups flour
1 Tablespoon cornmeal

Directions:
Put water in a mixing bowl, sprinkle in yeast and mix well.
Add honey and mix in.
Allow to sit several minutes until the yeast is foamy
Add onion flakes and olive oil
Mix salt into the flour
Gradually add flour to yeast mixture, mixing well.
When the yeast is fully incorporated knead the dough until it is smooth and elastic
Cover and let rise until double in size, about 30 minutes.
Punch down and allow to rise again until doubled.
Sprinkle cornmeal onto a baking sheet.
Separate into six equal balls. Shape until smooth and round.
Place dough balls on the baking sheet and allow to double in size again.
Bake at 400 degrees for about 30 minutes until golden.
Allow to cool then cut off the top similar to the way you would when carving a jack-o-lantern.
Remove some of the bread from the center leaving a full crust about 3/4 inches thick.
Fill with your favorite thick soup and serve with the excess bread.

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Tips and Hints

• The bowls do not work well with a thin brothy soup, as they tend to get too soggy too quickly.


• The first time I made these bowls my honey was a thick clumpy block so I used brown sugar and it turned out great.


• The purpose of the dehydrated onion is to give the bread a depth of flavor, you can omit it if you want to, you could also add dehydrated garlic or other seasonings.


• You can add a Tablespoon or two of your favorite small whole grain such as millet, amaranth, quinoa etc.

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