BROCCOLI CHEDDAR SOUP (In A Homemade Bread Bowl!)
To get $5 off your own personalized Magic Spoon variety pack and get a head start on your health and fitness resolutions, click this link: and use code BRIANLAGERSTROM at checkout. Soup served in bread bowls was so hot in the 90s. My take? Relax, it’s just a fun and efficient (albeit kind of silly) way to eat soup. I mean, you can eat the bowl, you guys.
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RECIPE:
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BREAD BOWL:
▪360g or 1 1/2c warm water (86F/30C)
▪3g or 1tsp instant yeast
▪15g or 1Tbsp white distilled vinegar
▪110g ripe poolish (Stir together 55g or 1/4c warm water, small pinch instant yeast, 55g or 1/2c bread flour, cover and allow to rise at room temp for 12-24hrs)
▪550g or 4 3/8c bread flour
▪11g or 2tsp salt
Add ingredients including all of the poolish to a bowl and stir to combine until a clump has formed. Continue to mix with a very wet hand until fully combined and no longer clumpy. To us a stand mixer instead, just mix to combine.
Cover and allow to rise for 30min. Conduct strength building folds (stretch and folds and slap and folds) as shown @1:45. Cover and ferment for another 30min. Repeat the stretch and folds/slap and folds. Cover and ferment for 1 hour.
Flip floured dough onto floured work surface then divide dough into 4 even (250ish grams) pieces. To shape degas, then follow shaping instructions as shown @2:58. Place shaped balls onto parchment and proof covered at room temp on a non-stone or steel surface for 60-90min.
Split parchment onto 4 quadrants so that each dough ball is on it’s own small piece of parchment. Mist with water then score the top of each dough ball.
Transfer dough balls onto preheated pizza stone, spritz with water again, cover, and bake at 460F/240C for 15min.
After 15min CAREFULLY remove lid (escaping steam will be v hot). Rotate loaves and spread apart. Continue baking for 20min.
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SOUP
▪350g or 1 large white onion, small diced
▪125g or 1 small bulb fennel, small diced
▪20g or 6 cloves garlic, minced
▪125g or 1 large carrot, medium diced
▪250g or 2 small yukon gold potatoes, medium diced
▪375-400g or 3-4 small heads broccoli, medium diced
▪75g or 1/3c olive oil
▪Salt
▪50g or 1/3c flour (gluten free flour works too)
▪1500g or 6 C. chicken stock
▪250g or 1c heavy cream
▪225g or about 1 3/4c - 1 7/8c cheddar cheese (shredded)
Preheat large pot over med-high heat. Add oil. Add vegetables and a pinch of salt. Stir. Sweat veg for 6-8 mins. Once beginning to soften, add flour. Stir to coat veg and cook for a couple of minutes, just to cook off the raw edge, before adding in chicken stock and cream. Stir, reduce heat to med-low and continue to cook for 10min.
When veggies are tender, but not mushy, reduce heat to low. Scoop about 3-4c of soup into a tall sided sauce pot and blend with immersion blender (or blend with standard blender). Add blended soup back into the original soup pot and stir. Stir in cheese. Taste for seasoning. I typically add an additional pinch of salt or two.
Garnish with black pepper and an additional pinch of shredded cheese!
#broccolicheddar #breadbowl #broccolicheddarsoup
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Quick and Easy Bread Bowls Recipe | Panera Style Bread Bowl(Instant Pot)| Bread Bowls for Soup
#breadbowls #Howtomakebreadbowlforsoups #instantpotbreadbowl #instantpotsoup
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Cozy rainy evening making chili & sourdough bread bowls…???? #cooking #fallrecipes #cozy
4 Ingredient Crusty Bread Bowls
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INGREDIENTS:
4 1/3 cup all purpose flour, plus extra for kneading and dusting
1 package instant or rapid rise yeast (2 1/4 tsp if measuring from bulk)
1 TBSP kosher salt
1 1/2 cups very warm water (not hot water, about 120F)
olive oil for greasing the bowl
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With only 4 ingredients, this easy bread bowl recipe could not be simpler to put together! Water, flour, yeast, salt are the only 4 ingredients you need to create perfectly crusty bread bowls for your favorite soup or dip!
#breadbowl #easybreadrecipe #bakerbettie
Turkey Chili + HOMEMADE BREAD BOWLS
Mike and I make a hearty dinner on a rainy Sunday including a quick turkey chili and homemade bread bowls!
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How To Make Bread Bowls
This sturdy recipe for homemade bread bowls is perfect for serving with your favorite soup or dip!
Full Printable Recipe:
Ingredients
2 1/2 cup warm water heated to 105-110F (40-45C)
5 teaspoons active dry yeast
1 teaspoon granulated sugar
4 Tablespoons granulated sugar
4 Tablespoons unsalted butter melted
7 cups bread flour plus additional as needed 870g+ additional as needed
1 Tablespoon salt
Cornmeal for sprinkling baking pan
EGG WASH
1 large egg
1 teaspoon water
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Instructions
00:00 Introduction
00:19 Combine warm water, yeast and 1 teaspoon of sugar in the bowl of a stand mixer fitted with a dough hook¹. Let sit for 5 minutes or until foamy.
01:23 Add melted butter and stir until combined,
01:41 In a separate bowl, stir together remaining 4 Tablespoons sugar, flour, and salt.
02:18 Turn mixer to low speed and gradually add flour mixture until combined. Dough should be soft and slightly tacky to the touch. If needed, add additional flour one Tablespoon at a time until desired consistency is reached. Continue to knead dough with dough hook (or transfer to a clean surface and knead by hand) until dough is elastic and smooth and pulls away from the sides of the bowl.
04:41 Transfer to a lightly oiled large bowl. Roll the surface of the dough through the oil, cover with a clean towel, and allow to rise in a warm, draft-free place until doubled in size (about 1-2 hours).
05:30 Gently deflate the dough and divide into 6 even pieces and roll each into a ball.
Line a baking sheet with parchment paper and sprinkle liberally with cornmeal.
06:17 Transfer dough balls to baking sheet, spacing several inches apart. Use a sharp knife to make an “X” on the top center of each dough ball. Prepare your egg wash by whisking together egg and 1 teaspoon water. Brush bread bowls generously with egg wash (don't discard this, you'll need it again a bit later on).
06:47 Cover with a clean towel and allow to rise while you preheat your oven to 425F (220C).
07:03 Once oven is preheated, bread bowls should have almost doubled in size.
08:37 Transfer risen bread bowls to 425F (220C) oven and bake for 15 minutes. Remove from oven and brush once more with egg wash. Return to oven and bake another 15 minutes or until golden brown and bread bowls sound hollow when tapped.
Allow to cool completely.
09:16 Once cooled, use a serrated knife to slice off the top of each bread bowl. Use a knife or just your fingers to hollow out the center of each bread bowl, then use as desired!
Notes
¹You can make this in a large bowl by hand, but it will be an arm workout to get all of the ingredients combined and you will need to knead the dough on a clean surface until the indicated consistency is reached.
You may make 8 smaller bread bowls, if desired.
Bread bowls are best served fresh, but will keep in an airtight container at room temperature for 2-3 days.
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