This Bread Bowl recipe is actually super easy to make. I know yeast can seem intimidating if you’re not experienced with it, but this recipe is straightforward, and I’ll walk you through every step. I think this is a terrific beginner bread recipe – and the best part is, if they’re not super pretty to look at, it doesn’t matter since you’ll be carving out the middle to fill with soup anyways. 😉 Ingredients for Bread Bowls:

All JonoKnife models come with a specially designed magnetic blade guard. The guard helps to store the knife safely. Some store their JonoKnife in the drawer, some hang it up, but many like to keep it on the kitchen counter or breadboard close at hand where it can be shown off all day! Proof the yeast – Combine the water, yeast, and ½ teaspoon of the sugar in a small bowl. Stir just until the yeast is dissolved. Cover with a towel and let stand until the mixture is foamy, about 5 minutes. Why do I cut an x on top? This technique is called “scoring” the dough. Many people use this when making beautiful designs into artisan bread. The reason you make cuts, in our case a simple x, is to encourage the bread to evenly rise and expand upwards. Be sure to use a sharp knife when scoring. An egg – For the egg wash to assist in browning these bread bowls, and giving them a nice, slightly crisp exterior. Although clam chowder bread bowls are best eaten immediately, you can store leftover clam chowder in an airtight container in the fridge for up to 3 days. I don’t recommend freezing the soup because it contains dairy and potatoes, two ingredients that do not freeze well.American white oak is more variable in colour than European Oak, ranging from pale yellow-brown to pale reddish-brown, often with a pinkish tint. Cover the bowl with plastic wrap and allow the bread dough to rest for about 30 minutes and relax a little bit before starting the folding process. STEP 2: FOLDING AND RESTING Flour: I used all-purpose flour and it worked great. Bread flour would work too. Make sure you know how to measure flour accurately before getting started.

Drop 5 ounces of mini pepperoni into the mix, then stir and reduce the heat to medium-low and boil for 15 minutes. Additionally, let’s look at the design of these knives. They’re absolutely gorgeous and the quality easily withstands the test of time. Restaurant Quality – Made with quality ingredients and a beautiful presentation, you’ll feel like you’re dining at a steak house or a seafood market. In this recipe, like many bread recipes, the dough rises twice. Letting the dough rise a second time gives the yeast more time to work. After punching down the dough, the gas bubbles are pushed out of the way so the yeast can continue enjoying its food supply for a little bit longer as the loaf rises a second time.

Best Soup and Dip Recipes to Fill Your Bread Bowls:

Yukon potatoes–These potatoes have the best flavor and texture for this soup. Peel and cut them into ½ inch cubes. Use russet potatoes as an alternative. This is how home ovens can replicate a professional oven’s steam-creating function! By placing a boiler tray on the top shelf of your oven while it preheats, and then adding a cup of boiling water to the hot tray when just about to bake, we can simulate that steam injection professional ovens create, and make a more humid environment as our bread bakes. This is how we can achieve a crisper exterior to our bread bowls and end up with a wonderful crust. You can skip this step, but your bread will be softer and won’t develop the same sturdy crust that’s perfect for filling with soup, and therefore your bread bowl might get too soggy and/or fall apart. What do I do with the Piece of Bread I Cut Out? New England Chowder: This version is what most people are referring to when they mention classic clam chowder. Prepare the steam tray. Preheat your oven to 400°F. Place an empty broiler tray on the top shelf of your oven while your oven preheats.

Allow to rise again. Cover both trays and allow to rise, about 30 minutes, or until doubled in size. Hold the bread knife horizontally and securely in your dominant hand with the blade downwards Step 5: Yes, you can use instant yeast instead of active dry yeast. Instant yeast, also known as fast-rising or rapid-rise yeast, doesn't require dissolving in warm water like active dry yeast does. It can be added directly to the dry ingredients in your bread bowl recipe. Simply pour olive oil into a large pot, over medium-high heat. Add onions and cook until softened, then toss in minced garlic and continue to cook while seasoning with salt and pepper.

How our bread saw fiddle bow knife works

Heat butter and oil in a large skillet, then add some onions and green peppers; cook for 3 minutes. My goal with this recipe is to instill confidence in even the most amateur bread makers out there. Homemade bread is soo EASY and anyone can do it! I love that I usually always have the pantry ingredients I need to make it, and it tastes way better than anything you could buy at the store. Follow these simple steps and you’ll feel like a professional baker! With a crusty outside and soft, chewy inside, you will definitely want to make these homemade bread bowls. Fill each with creamy soups like Zuppa Toscana Soup and Roasted Broccoli Cheese Soup. And don’t forget about serving chili in one! And, as a bonus, the tops of the loaves you tear out are perfect for making homemade croutons! Bread Ingredients Shape your bread bowl into any size you like. You can do one big one, two or three slightly larger ones, or whatever!