Last night for dinner I thought it would be fun to make some bread bowls for my clam chowder soup (it was cold and rainy yesterday). So I found a recipe, started making it, then I had to go to what I thought was going to be a short meeting and during that time my bread was rising (bad idea) the meeting lasted twice as long as I thought it would, but I figured they would still be ok.the beautiful picture of what they were supposed to look like
and my pitiful bread bowl. They turned out square and pretty thin. Well thankfully I have a loving husband...who will eat anything! and He actually said "It was one of my favorite meals!" oh sad! I didn't know if I should be mad or say thank you.
They actually turned out to be good bread sticks though.
They actually turned out to be good bread sticks though.
I'm impressed you're finding time to make bread at all!
ReplyDeleteI like McKay even more. Let me tell you, having a husband that will eat anything and be greatful can be such a blessing, especially once you have kids. When all you hear all day is "I don't like--" or "This looks gross" or "I don't want to eat this." It is so refreshing to have a husband that says "thank you" and "this is delicious!" (although you may question their sanity) is so refreshing.
ReplyDeleteHa that is so true shelly thanks! I do every much apperiate that he at least pretends to like it! by the way here is the recipe just in case anyone wants to try it themselves...
ReplyDeletePrep Time:
30 MinCook Time:
30 MinReady In:
2 Hrs 15 Min
Servings 8
Original Recipe Yield 8 bowls
Ingredients
2 (.25 ounce) packages active dry yeast
2 1/2 cups warm water (110 degrees F/45 degrees C)
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water
Directions
1.In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2.Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
3.When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
4.Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
5.Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
6.Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
7.To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.