Souper Bowl Bread Bowls Recipe
- 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 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
- 2 teaspoons chicken bouillon granules
- 3/4 teaspoon seasoned salt
- 1/2 teaspoon pepper
- 1. 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).
- 2. 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.
- 3. 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).
- 4. 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, seasoned salt and pepper until bouillon is dissolved. Serve in bread bowls. Yield: 6 servings.
1 each: 727 calories, 26g fat (15g saturated fat), 75mg cholesterol, 1458mg sodium, 102g carbohydrate (21g sugars, 8g fiber), 23g protein.
Reviews for Souper Bowl Bread Bowls
"Love this recipe. I've been making it since it first appeared in the magazine 15 years ago. A favorite for my kids. The bread has been a learning curve over the years in some locations we've lived. Thankfully knowing cooks in the areas we lived have offered tips to help me have success, in the desert especially."
"Very delicious! Will make again. I don't have a breadmaker but it still turned out good for me."
"I've tried to make these bread bowls twice. Both times, they sink as I brush the egg white on them and turn out like pucks. Wondering what I am doing wrong, very frustrating!"
"I LOVE these bread bowls, and I love this vegetable chowder. Both taste wonderful, but neither require too much work. These are a favorite with my family. This is the perfect winter comfort food!!"
"I made the bread bowls but not the vegetable chowder (although it sounds delicious). The bread bowls were fantastic. I made them to put my homemade chili into and the entire family was raving. The bread is sweet and spongey. The bread's texture makes it very easy to scoop out the center (and my kids enjoyed eating the scooped out portion). The egg white brushed over the outside of the bread creates a kind of baked-on seal which kept the chili inside with no leaks. Very awesome indeed, and the bread was absolutely delicious to eat once the chili was gone."
"I made these after my husband saw an advertisement for a rather expensive restaurant, they were serving soup in bread bowls. He said it couldn't be done, it would leak. :-) When he came home the next day his supper was ready, Potato soup in these bread bowls. They were awesome! He loved them, and they didn't leak!"