Last night we had a really extra yummy dinner. I decided to try making my own bread bowls to go with the cheesy potato soup I'd planned on making. They turned out marvelously well! They taste so much fresher than the ones you buy in the store--and they're so much cheaper!! The picture shows the roll in a bowl, but you can put it on a plate instead. Some of our kids hollowed the roll out too much and created thin spots and holes that the soup spilled out of, so you want something under the rolls.
I used a recipe from my sister that was for hamburger buns, and I just made fewer and larger buns. I process everything on the dough cycle of my bread machine, but you could do it by hand if you wanted. Here are the recipes:
BREAD BOWLSMakes 6
1/2 cup milk, warmed
1/2 cup warm water
1 egg
3 1/4 cup flour
2 teaspoons rapid rise yeast (or one package)
2 Tablespoons sugar
3/4 teaspoon salt
1 Tablespoon margarine
Put all ingredients in bread machine on dough cycle. Form into 6 balls. Place on greased cookie sheets. Let rise until double, about 20-30 minutes. Bake at 350 degrees for 20 minutes.
Cool rolls, then cut the tops off in a wedge shape, with the knife held downward at an angle. Then hollow out, leaving about 1/2 inch thick edges. Pour in hot soup. Scrape the sides of the roll and dip in the hollowed out pieces while you eat your soup. Enjoy!
CHEESY POTATO SOUPServes 4
4 potatoes, diced
1 onion, chopped
1 quart water
1/4 cup butter or margarine
1/4 cup white flour
1/2 cup milk
1 1/2 cup sharp cheddar cheese, shredded
1 teaspoon salt
1/4 teaspoon seasoning salt (optional)
1/4 teaspoon paprika
1/8 teaspoon pepper
1 tablespoon chives, chopped (optional)
Fry onions in a little oil until translucent. Combine onions, potatoes and water in heavy saucepan. Bring to boil; reduce heat and simmer until tender, about 20 minutes. In heavy skillet, melt butter or margarine. Add flour; cook and stir until mixture bubbles. Remove from heat; stir in milk. Return to heat and cook and stir until thickened. Stir mixture slowly into potatoes; cook and stir until thick. Add cheese and seasonings. Serve with chopped chives (or parsley).
