Wednesday, January 27, 2010

Bread Bowls & Broccoli Cheddar Soup

On Sunday, we had Broccoli Cheddar Soup and Homemade Bread Bowls. I started the bread bowls before we went to Church, and it was prefect timing for a cozy dinner. Because of a commitment that I had with my Church calling, my husband made the soup. And it was delish!
{Bread Bowls}
adapted from King Arthur Flour
4 1/4 cups all-purpose flour
1/4 cup nonfat dry milk
2 teaspoons yeast
2 teaspoons salt
2 tablespoons oil
1 1/2 cups lukewarm water, enough to make a smooth, soft dough

Let yeast dissolve in warm water until creamy, about 5 minutes. Add the rest of the ingredients—by hand, mixer or bread machine— and knead till you've created a smooth dough.
Allow the dough to rise, covered, for 45 minutes; it should become puffy. Divide the dough into 5-6 pieces, depending on how large you want your bread bowl to be. Roll each piece into a ball. Place on a lightly greased or parchment covered baking sheet.
Cover the bread bowls with greased plastic wrap. Refrigerate for 4 hours (or up to 24 hours); this step will give the bread bowls extra flavor, and a delightfully crisp-chewy texture. Two or more hours before serving, remove the bread bowls from the refrigerator. Uncover, and let them sit for about one hour while you preheat the oven to 425°F.
Just before baking, slash the top surface of the bowls several times with a sharp razor/knife to allow them to expand. Bake for 22 to 28 minutes, until the bowls are deep brown, and sound hollow when thumped on the bottom. Remove from the oven, and cool on a rack.

*I divided my dough into 6 pieces and each bread bowl held a little over 1/2 C of soup. They were teeny, but great for the kids!

{Broccoli Cheese Soup}
1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli
1 cup carrot, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper

Sauté onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
Add the chicken stock. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
Add salt and pepper. Remove 1/2 of broccoli and carrots. Puree remaining mixture with a stick blender. Return broccoli and carrots to pot. Return to heat and add cheese. Stir in nutmeg.

2 comments:

DaViD + KaTie + aLeXiS said...

that looks so good! definitely will try that for sunday dinner this week!!

Kim said...

I just made (and ate) the bread bowls with some clam chowder. Yummy.

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