Soup Bread Bowls

Adapted from Electric Bread for Kids cookbook. Served them with potato and leek soup puree for Christmas dinner.

1

1 1/4 cups water
3 cups white bread flour
2 tbsp dry milk
2 tbsp sugar
1 1/2 tsp salt
2 tbsp butter
2 tsp active dry yeast

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Dough cycle.

On a lightly floured surface, cut dough into four equal pieces. Set each piece with one of the cut sides down. Gently round each piece between your hands forming a ball. Place onto a greased baking sheet, cover and let rise in a warm place for about an hour, until double in size.  Preheat oven to 375F.

Lightly brush tops and sides of the bowls with egg wash. Bake 25-28 minutes, remove to wire rack and cool completely.

Use a sharp knife to cut a circle lid (save for serving) from the top of each bowl. Pull out the soft bread, leave thick sides and bottom.

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