For a little taste of heaven try these bread bowls served with your favorite soup, stew, or chili right inside the bread! You're in for a treat as guest blogger Deborah of Taste and Tel...
Soup season is officially upon us. I am not a winter person. I’d rather be roasting in the heat than freezing in the cold. So I do what many of you probably do when the temperatures start hovering around freezing – I turn to hot food, comforting food. I have been making soup like crazy lately. Not only is it usually easy and fast, but it is such a comforting way to warm up. And what’s better than a warm bowl of soup for dinner?
Soup in a bread bowl!! I don’t often buy bread bowls at the grocery store because our family is so small, and we don’t normally need 6 bowls. But with Rhodes frozen bread dough, you can make just as many as you need – and nothing goes to waste! Not to mention, freshly baked bread is always better than store bought bread. It’s also so easy – here’s how you do it!
First, you will need 4 regular Rhodes rolls for each bowl. They need to be thawed, but still cold.
Take the rolls and combine them together to make one big roll. You will take these rolls and put them on a baking sheet. Cover them with plastic wrap that has been sprayed with cooking spray, and set in a warm place to rise.
Let the dough rise until doubled in size. Preheat the oven to 350F. Lightly beat an egg, and gently brush the egg over the top of the dough.
Into the oven they go, until golden brown and cooked through, about 25 minutes.
Set them aside to cool completely. Once cool, slice off the top and remove some of the bread on the inside. Ladle your favorite soup into the bowl, and enjoy!
Soup BowlsServings: 3 | Skills: Beginning | Prep Time: 10 min (not including thaw time) | Bake Time: 25 min
Whatever the soup or stew Rhodes Soup Bowls make the meal a delicious occasion you will want to savor.Soup Bowls
1 Loaf Rhodes Bread Dough or 12 Rhodes Yeast Dinner Rolls, thawed but still cold
1 egg, beaten
Cut loaf into thirds. Form each third into a ball. If using rolls combine 4 rolls to make a ball. Repeat with remaining rolls.
Place on a large sprayed baking sheet. Brush with egg. Cover with sprayed plastic wrap. Let rise until double in size.
Remove wrap and bake at 350°F 25 minutes or until golden brown. Cool and slice off top. Hollow out bread and fill with favorite dip, chili or soup.
For larger bowls cut loaf in half or use 6 dinner rolls.