Bread bowls
As it turns out, serving soup in bread is popular not only in Poland, I have encountered the same way of serving soups in Hungary as well. So far I have been able to taste the bean soup and meat soup served in this way. At home, I serve sour rye soup, lentil soup and cabbage stew like this. Even though Easter has already passed, I still want to encourage you to bake homemade bread, in which you can serve sour rye soup, or as mentioned above, other soups can also be served in this bread.
I start the preparation of the bread bowls with the dough. The dough I bake my bread from is yeast-based. Most often, I choose this type of dough, because I do not always have leaven at home, but frozen or dry yeast I can always find. In addition, yeast-based bread is faster to prepare than the sourdough bread, which allows me to save some time. In addition to the yeast, this yeast dough includes only basic ingredients such as flour, oil, salt, sugar and water.
After the ingredients are combined, the dough is kneaded and has risen, I form large balls from it, which I then brush with an egg and bake in a well-heated oven. The baking time is about 40 minutes, but if you like a nice crust, you can keep them in the oven a little longer. After baking, I cool down the bread and when it is already cold, I cut off the top and remove the soft part of the bread as close to the crust as possible. I later use the cut off top as a lid to close the soup bowls.
Very often, before pouring in the soup, I place these bread bowls in an oven. The toasting makes the crust even crunchier and it makes the bread nicely warm when the soup is served in it. I recommend the following recipe for bread bowls and wish you a happy baking.
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Ingredients for bread bowls.
- 450 g all-purpose flour
- 1 tablespoon of crystal sugar
- 20 g fresh yeast
- 1 tablespoon of oil
- 270 ml lukewarm water
- 1 and 1/4 teaspoon of salt
- 1 egg for brushing the breads
How to make bread bowls.
Pour lukewarm water into a bowl, add yeast, sugar and 50 g of flour. Mix thoroughly, then set aside in a warm place for 10 minutes. Sift the remaining flour into a large bowl, add salt, oil and leavened yeast to it. Combine all the ingredients thoroughly, make a dough and knead it for 6-7 minutes. When the dough is ready, cover the bowl with a cloth and place the dough in a warm place to rise for 1 hour.
Transfer the dough to the kitchen counter, slightly degassing it by hitting the dough several times on the counter, then divide it into 3 parts. Tear off a small piece of dough from each part and shape it into a ball. Next, form each part of the dough into a large ball and put a small ball on top of it. Place the bread on a baking tray lined with a baking sheet, cover it with a cloth and leave it to rise for 20 minutes.
Wash the risen bread with an egg and put in the oven preheated to 200 degrees Celsius for 35-40 minutes.
Good to know when making bread bowls.
I only make these bread bowls with wheat flour. You can also combine wheat and rye flour in a 50%-50% proportion.
From the given amounts of ingredients, I obtained three medium-sized loaves.
You can also freeze the baked bread. After baking, just cool down the bread, put it in a foil bag, tightly close it and place it in the freezer. The bread can be stored in the freezer for up to 6 months. After taking the bread out of the freezer, I defrost it at room temperature and put it in the oven for a few minutes before serving the soup.
Do you homemade bakery? If so, try our recipe for Wild garlic bread.
