Soup Bread Bowls

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


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.

Related Posts Plugin for WordPress, Blogger...
Print Friendly

One Response to “Soup Bread Bowls”

  1. […] Me! « Soup Bread Bowls Cold cucumber soup […]

Leave a Reply