People like to dunk bread into soup, so why not pour soup into bread?
This is a pretty straight-forward recipe. It does use 100% bread flour. It will help promote a thick crust, but you would be okay switching out with all-purpose flour or whole wheat flour. Or, any combination.
Bread flour has a higher protein count then all-purpose, so it will produce more gluten, which will produce a heavier, more structured bread that is chewier, which makes it ideal for our soup bowls.
This will make 2 large-ish bowls or 3 medium. If you need more double this recipe.
Chowder Bowls2 1/4 tsp active dry yeast
1 cup + 2 Tbsp warm water
1 tsp salt
1 Tbsp olive oil
1 tsp sugar
- Add the yeast, water, salt, oil, and sugar in a bowl and mix it well
- Let it sit for 5 minutes
Egg Wash: (optional)
1 Tbsp milk
- Add one cup of flour at a time
- Mix the flour well before adding another cup.
- If you have a bread mixer, use a dough paddle.
- If not, a danish wisk or a strong wooden spoon will do.
- If you have a mixer, switch to a dough hook and knead on medium for 5-10 minutes.
- Else, put the dough on a floured surface and knead by hand.
- The dough is ready when it is a slightly sticky ball and can pass the window pane test.
- Form the dough into a single ball. Place it back in the bowl, cover and let it rest in a warm place for 40-60 minutes, until doubled.
- After the dough has doubled, punch it down and reform it into a ball.
- With a dough cutter or a sharp knife, cut the dough in half. Or thirds, if you want a smaller bowl.
- Form each piece into a roll and place on parchment paper.
- If using a baking sheet, put the parchment on it first.
- A baking stone is good to use if you have it.
- The dough will need to rest about 20-30 minutes, covered, before baking.
- Set the oven to 400 F with convection if your oven has it, and set the top rack in the center of the oven.
- On the bottom rack, place an oven safe pan filled halfway with water.
- If desired, blend 1 egg with a tablespoon of milk and brush it in the dough.
- Place the dough in the oven, and if available place a few ice cubes in the pan with water.
- Bake for 25-30 minutes until the tops are golden brown.
Cut the tops off and remove the bread inside, leaving a little on the outside to help the crust.
Pour the soup in your bread bowl!
An oven, heated to 150 F, and then turned off with the door open is a good place to raise your dough if your home is cool.
If you are using a baking stone, make sure you put it in a cold oven, and let it heat up for 20 minutes once your oven reaches the proper temperature.
Using a pan of water and ice will help form a thick crust. For this recipe it is not strictly needed.
If you want you can add a tablespoon or two of flavorings into the dough, like spice blends or onion powder. Whatever would go well with your soup.