Chowder Bowls

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 Bowls

2 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
3 cups bread flour
Egg Wash: (optional)
1 egg
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.
When it is done baking, let it cool, at least a little. It will be scorching hot.
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.

This post is licensed under CC BY 4.0 by the author.

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