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.