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Soup Bowl Bread

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Soup Bowl Bread is such a great way to serve those soups, stews, and chilies. Your family and friends will have fun when they eat the bowl that their dinner was served in.

Cooking Time: 20 - 25 minutes approximately


2/3 cup milk

1 egg

3 tablespoons butter softened

1 teaspoon active dry yeast

1 tablespoon sugar

3/4 teaspoon salt

3 cups bread flour

1/2 cup shredded cheese


Pre heat oven to 350 F

In a small bowl; mix together milk, sugar, and yeast. Let rest for 5 minutes or until yeast is bubbly.

Put salt, and flour in a large bowl and stir to combine. Add the yeast mixture to the flour mixture and combine. Next add the egg, and the butter. Stir until the dough starts to leave the sides of the bowl and form a ball. You may have to add more flour or water a little at a time. Dough should be soft but firm enough to knead.

Turn out the dough to a lightly greased surface. Lightly oil your hands, and knead it for 6 to 8 min., or until it begins to become smooth and supple.

Place the dough into a lightly oiled bowl. Cover with a warm damp cloth. Allow the dough to rise between 1 to 2 hours. Dough should be close to double in size. I place bread dough on top of my stove where it will stay warm. This decreases the proofing time.

Lightly oil the outside of four ovenproof containers to shape the bowls. Place on a baking sheet leaving about 4 inches in between.

Punch down the dough and cut it into four equal pieces. Place each piece of dough onto a lightly floured surface and roll out to a 12 X 6 inch shape.

Sprinkle 2 tablespoons of cheese onto the dough to within 1/2 inch of the edges on all four pieces. Moisten the edges of the dough and fold in half to form a 6 inch square. Press the edges of the dough to seal. Do not let rise.

Place the four dough squares over the lightly oiled oven proof containers.

Place in the oven and bake for 20 – 25 minutes. You may have to place tinfoil lightly over the top of each Soup Bowl Bread to stop them from overbrowning during the last 10 minutes of baking.

Remove the Soup Bowl Bread from the oven, and turn it out of the pan onto a cooling rack or clean dry cloth. If you would like a softer crust rub the top of the loaf with butter while still hot. If you would like a very crisp crust lightly mist the loaf twice during the cooking time with water.

Let cool slightly before filling.


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