Bread bowls filled with soup is a something I have always wanted to make at home. These buns are quick and easy to make. They make great bread bowls for your favorite soup. I served it with broccoli cheddar soup.
This recipe uses what I would consider the optimum amount of yeast. It rises very quickly. I would like to try a slow risen sourdough version but since the soup soaked bread is flavored with the soup these quick risen buns tasted great too.
You will need
3/4 cups warm water
1 tbsp. instant yeast
1/2 tbs. sugar
1 3/4 cups bread flour
1/2 teaspoon salt
In a mixing bowl combine the yeast, sugar and water. Sift in the flour and salt.
Form a soft dough and knead it until it is smooth and elastic, about 5-7 minutes.
Cover and keep aside for about 45 minutes. The dough should have risen to twice its volume.
Preheat the oven to 475 F. Transfer the risen dough to a floured board and divide it into 4 portions of just over 100 gm each. Work with one portion of dough. Fold in the sides to the center and pinch together. Roll the ball with the seam side down on the board until smooth. Place on a baking sheet covered with parchment paper. Repeat for the other portions. Score the top. Dip you hand in a bowl of water and touch the surface of each bun. Keep aside for about 15 minutes.
Bake the buns for 2 minutes at 475 F. Remove and touch again with a wet hand. Reduce the temperature to 425 F and bake for 7-10 minutes or until done.
Cut the top holding the knife vertically downward. Pull the cut piece out. Fill with soup and serve.
This recipe uses what I would consider the optimum amount of yeast. It rises very quickly. I would like to try a slow risen sourdough version but since the soup soaked bread is flavored with the soup these quick risen buns tasted great too.
You will need
3/4 cups warm water
1 tbsp. instant yeast
1/2 tbs. sugar
1 3/4 cups bread flour
1/2 teaspoon salt
In a mixing bowl combine the yeast, sugar and water. Sift in the flour and salt.
Form a soft dough and knead it until it is smooth and elastic, about 5-7 minutes.
Cover and keep aside for about 45 minutes. The dough should have risen to twice its volume.
Preheat the oven to 475 F. Transfer the risen dough to a floured board and divide it into 4 portions of just over 100 gm each. Work with one portion of dough. Fold in the sides to the center and pinch together. Roll the ball with the seam side down on the board until smooth. Place on a baking sheet covered with parchment paper. Repeat for the other portions. Score the top. Dip you hand in a bowl of water and touch the surface of each bun. Keep aside for about 15 minutes.
Bake the buns for 2 minutes at 475 F. Remove and touch again with a wet hand. Reduce the temperature to 425 F and bake for 7-10 minutes or until done.
Cut the top holding the knife vertically downward. Pull the cut piece out. Fill with soup and serve.
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