Bread Bowls

Mixing the dough.

Bread Bowls

2 T. yeast

4 c. warm water

1/4 c. sugar

1 1/2 t. salt

1/4 c. vegetable oil (I used canola oil)

7-9 c. bread flour

Dissolve yeast in water.  Add sugar, salt, vegetable oil, and 4 c. flour.  Beat well with electric mixer.  Add additional flour to make a soft dough.  Knead well.  Cover and let rise about 1 hour.  Form into balls approximately the size of baseballs.  Place on greased baking sheet.  Let rise until double, about 45 minutes.  Bake at 400 degrees F for 15-20 minutes or until golden brown.  Cool on rack.  To serve, cut small slice off the top of each bread bowl.  Scoop out the soft bread from the inside, leaving and 1/2 inch thick shell.  Fill with thick soup and serve with the bread that was removed from the inside of the bowl.  

Yield: 10-14 bowls

(altered by me but from my BYU Cooking Class Cook Book)

Second time rising and ready to go into the oven.

Yummy!

Best Homemade Cream Soup Base

Ingredients:

1/4 cup butter (original recipe called for 1/2 cup butter)

6 tablespoons all-purpose flour 

2 cups milk (I used 1% milk)

2 cubes chicken bouillon

ground black pepper to taste

Directions:

1.  Melt butter in a saucepan.  Add flour and make a paste.  Add milk and bouillon cubes.  Cook over low heat until thickened.  Add pepper to taste.  Add more milk when adding the other soup ingrdients, depending on the thickness you desire (I ended up adding an additional cup of milk and also a cup of water to the soup base).

2.  I added boiled chunks of potatoes and carrots with chopped onions and a can of chicken.  Here are some suggestions from the original recipe: to this base you may add steamed broccoli and cheddar cheese; or chunks of baked potato (peel and all) with cheddar cheese, bacon pieces, and chives; or pureed, stewed tomatoes for a bisque; or leeks that have been cleaned well, steamed, and chopped; or cooked asparagus cut in pieces (if canned asparagus is used, add some of the liquid as well), topped with grated cheese and bacon pieces.

(from www.allrecipes.com adapted to my liking)