Cold winter evenings and all I want to do is to creep inside a blanket and watch my favorite TV show, sipping on a bowl of hot soup with some bread slices on the side.
I keep experimenting with different flavors and try to incorporate lot of seasonal veggies in my soups. For today, I made a very simple Creamy Tomato Soup served in Edible Bread Bowls, using best and ripest of the tomatoes and served it in an edible bread bowl.
The soup turned out to be one of the best tomato soup I have had in recent times and the bread bowl was the perfect accompaniment.
About The Recipe
Bread bowls are a great way of having soups, since they can be eaten in one, and also complement soups perfectly. Besides tomato, you can even try this thick perfect Thai Pumpkin Noodle Soup on top which is just as delicious.
Edible Bread Bowls
Ingredients
- 1 tablespoon Sugar
- 2 and ¼ teaspoon Active dry yeast
- ½ cup water (lukewarm)
- ½ cup milk (lukewarm)
- ¼ cup Olive oil
- ½ teaspoon Salt
- 2 Eggs
- 4 cups Bread flour (If bread flour is not available, you can use 3 and ¾ cup all purpose flour and ¼ cup vital gluten)
- 1 Egg white
- 2 teaspoon Water
Instructions
- Mix sugar and yeast in lukewarm water and keep aside for 10 minutes.
- Add lukewarm milk, salt, olive oil and eggs to the yeast mixture.
- Put the bread flour in a large mixing bowl and add the yeast mixture to the bowl.
- Mix to form a dough.
- Transfer the dough on a slightly floured surface and knead with the heals of your hands for 10-12 minutes.
- If you are using a stand mixer, knead the dough on medium speed for 5-7 minutes.
- Transfer the dough on a lightly oiled bowl.
- Cover with a kitchen towel and keep the bowl in a warm place for 1 and ½ hours, till it doubles in size.
- Punch the dough gently and divide it into 5 equal parts.
- Roll each part in a smooth ball.
- Arrange the balls on a parchment lined baking sheet.
- Cover and keep in a warm place for 40-45 minutes.
- Pre heat the oven to 200 degrees C.
- Whisk egg white and 2 tablespoon water.
- Brush the top of bread with the egg wash.
- Bake for 20-25 minutes till they are golden brown.
- Remove from the oven and cool on a wire rack.
- Cut the top with a sharp knife for pouring the soup.
Did you make this recipe? Let me know!