Super Bowl Bread Bowls Recipe

Ingredients

• 1/2 cup water (70° to 80°)
• 1 cup warm milk (70° to 80°)
• 2 tablespoons butter, softened
• 2 tablespoons sugar
• 1-1/2 teaspoons salt
• 4 cups all-purpose flour
• 2 packages (1/4 ounce each) active dry yeast
• 1 egg white, lightly beaten
• VEGETABLE CHOWDER:
• 1 large onion, chopped
• 3 celery ribs, chopped
• 6 tablespoons butter
• 3-1/2 cups frozen mixed vegetables, thawed
• 6 tablespoons all-purpose flour
• 4-1/2 cups milk
• 4 bacon strips, cooked and crumbled
• 2 teaspoons chicken bouillon granules
• 3/4 teaspoon seasoned salt
• 1/2 teaspoon pepper

Directions

• In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
• When the cycle is completed, turn dough onto a lightly floured surface. Divide into six portions; shape into balls. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with egg white. Bake at 375° for 20-25 minutes or until golden brown. Cool on wire racks.
• To make bowl, cut the top fourth off of bread; carefully hollow out bottom of each, leaving a 1/4-in. shell (discard removed bread or save for another use).
• For chowder, in a large saucepan, saute onion and celery in butter until tender. Add mixed vegetables. Stir in flour until blended. Gradually stir in milk until combined. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon, bouillon is dissolved. Serve in bread bowls. Yield: 6 servings.

Super Bowl Bread Bowls published in Taste of Home December/January 2003, p39