If you follow me on Facebook, then you already know that Jared and I just adopted a rescue dog – Alfie! He’s a four-year-old Maltese-Poodle mix and he’s absolutely adorable, soft, fluffy, and sweet. We are so excited about the new member of our family! Now Chewie has a brother, though I don’t think he’s made up his mind about that.
I love dogs so much, they bring so much joy to so many of our lives. I’m so excited that we were able to find a rescue dog to bring home and offer a much better life. It took quite a bit of searching to find a dog suited for our family since Jared is allergic to most dogs and since Chewie is so energetic (any senior dogs tend to despise him) so I’m thrilled. If you have pets, tell me about them below. I’d LOVE to hear about your furry family members!
I always feel so bad that our doggies can’t enjoy 99% of the food I make. Not that they’d really savor and appreciate it. There’s nothing quite as comforting as a bowl of piping hot soup, especially when it’s inside a homemade bread bowl! Seriously, these bread bowls are the best. You’re going to adore them. Check out the video to see step-by-step exactly how these are made with all the tips and tricks! Your family will think your lunch was catered by some fancy cafe – they don’t have to know these are actually quite simple to make! Fill them with my New England Clam Chowder or Light Loaded Potato Soup, you won’t regret it.
Taste: A perfect accompaniment to any soup! So much better than crackers.
Texture: Crusty on the outside, soft and fluffy inside. When you get a creamy soup inside everything just becomes that much more magical.
Ease: Pretty easy, especially if you follow along with the video!
Pros: Make restaurant-quality food at home and have the best soup experience of your life!!
Cons: Carb overload.
Would I make this again? Yes!
How to make Homemade Bread Bowls
Yield: 6 bread bowls
Prep Time: 15 minutes
Cook: 2 hours
These bread bowls are best served with a creamy soup. Anything too watery will just soak right through.
4 1/2 teaspoons (2 packets) instant yeast
2 1/2 cups warm water (110°F)
2 tablespoons olive oil
1 tablespoon granulated sugar
4 cups (18 ounces or 510 grams) bread flour
3 cups (13.5 ounces or 383 grams) all-purpose flour
2 teaspoons fine salt
1 egg white
In the bowl of an electric stand mixer stir together the yeast, water, olive oil, and sugar. Add the bread flour and stir until combined. Fit the mixer with the dough hook and on low speed, gradually add in the all-purpose flour and then the salt. Turn speed to medium-low and knead until the dough is smooth and elastic, about 5 minutes. You can also knead by hand for 5 to 7 minutes. Transfer the dough to a lightly oiled bowl, turning to coat. Cover with a damp cloth and let rise in a warm place until doubled in size, about 40 minutes.
Gently deflate the dough and divide into 6 equal portions. Stretch each portion into a tight ball, pinching the bottom with your fingers and rolling around on the counter to seal and shape. If the ball is too loose it may deflate while baking, so be sure to make a nice tight shape. Place the balls on a greased baking sheet. Slash the top with a sharp knife to score in an X shape. Cover and let rise again until doubled in size, about 30 minutes.
Meanwhile, preheat the oven to 400°F. Place an empty broiler tray on the top shelf.
In a small bowl, beat the egg white with 1 tablespoon of water. Brush over the dough. Place the baking sheet in the center of the oven. Pour 1 cup of hot tap water into the broiler tray and quickly close the door. Bake for 25 to 30 minutes, or until golden. Cool completely.
Cut a large round from the top of each loaf and scoop out the center. Fill with hot creamy soup and serve immediately.
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