A simple recipe for making homemade bread bowls! Perfect for holding a bowl of soup or for filling with dip for a party! These bowls are a bit crusty on the outside and soft on the inside.
My husband and I were lounging around last night watching KU basketball and this conversation ensued:
Me: Why are you bored?
Him: I’m not bored. Why do you think that?
Me: You just seem to be emuting that.
Him: Emuting? That isn’t a word. What are you talking about?
Me: Emuting. You know. Like to emute something?
Him: No. I don’t know.
Me: I’m going to google it. Emute. Wait… Emote. That’s what I meant. EMOTING! You were emoting bordism…!
Him: Bordism? You know that is also a made up word right?
Ok, so I admit it. I suck at words. Spelling, and grammar, and just words in general. My friends will never let me live down the fact that once, after being given a movie for Christmas, I stated, “He buys me movies because he thinks I doesn’t read…” True story.
I love that my husband and I can just laugh about stuff like that. I never feel like he’s judging me. In fact, he often states that my little quirks make him love me more. And I definitely feel the same about him.
We don’t get to spend too much time together these days. Some days the only time we see each other is the few minutes before we leave for the day or go to sleep at night.
But on the days when we do get a decent amount of time together we have often been cooking. I love having him in the kitchen with me. And not just because he always does the dishes. Though, I admit, that is a pretty big bonus!
Over the weekend I decided to make homemade bread bowls for the creamy tomato soup we had planned to make together. They turned out really pretty and were so easy to put together.
Next I need to get a sourdough starter going so I can make some sourdough bread bowls! I’ll put that on my list (that is a mile long) of things I am anxious to make.
I think Fall may be my favorite season. It is just cool enough to wear cozy clothes and eat cozy things like soup in a bread bowl, but not so cold that I’m cranky and don’t want to leave the house. Plus, did I mention it’s soup weather?! I really love soup. Especially with good bread.
One Year Later: Peanut Butter Cup Stuffed Dark Chocolate Cupcakes
One Year Ago: Sour Cream Sugar Cookies
- 2 TBSP sugar
- 1 package(2 1/4 tsp) dry yeast
- 1/2 cup warm (not hot) water
- 1/2 cup low-fat milk
- 1/4 cup vegetable oil
- 3/4 tsp salt
- 2 large eggs, lightly beaten
- 4 cups bread flour, divided
- 1 egg white
- 2 tsp water
- Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes.
- Stir in milk, oil, 3/4 teaspoon salt, and eggs.
- Lightly spoon flour into dry measuring cups; level with a knife. Add 3 1/2 cups flour to yeast mixture, and stir to form a soft dough.
- Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place for 1 hour or until doubled in size.
- Punch dough down.
- Divide dough into 4 or 5 equal pieces.
- Take each piece and pull down the sides toward the bottom to create a smooth top. Place the dough, seam side down, on a clean work surface. Place the palm of your hand over top and roll in a circular motion, keeping the seam side down to seal.
- Transfer the rolls to a parchment lined baking sheet and let rise for another 45 minutes, until doubled in size.
- Preheat oven to 425ºF.
- Whisk together the egg white and water and brush the mixture over top of the rolls.
- Bake for 20-25 minutes until golden brown and cooked through.
- Cool on a wire rack before cutting tops off.
Amount Per Serving: Calories: 565