.bread bowls.

..okay, so i am really sorry i have been neglecting my posting! i really have been cooking every tuesday night, it's just that i have been too busy to find the time to post..so get ready for a bunch of posts! anyways, getting back on track, a few tuesdays ago i wanted to try making bread bowls! and surprisingly they actually turned out really well! i made one of my favorite soups to go in it, Gypsy Soup!

the soup in the bread bowl.

Recipes:

Bread Bowls

Ingredients:

2 (.25 ounces) packages active dry yeast

2-1/2c. warm water

2tsp. salt

2Tbsp. vegetable oil

7c. all-purpose flour

1Tbsp. cornmeal

1 egg white

1Tbsp. 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. 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 reaming egg mixture, and bake 10 to 15 minutes more or until golden. Cool on wire racks.

7. To make bowls: Cut a 1/2 inch thick slice from the top of each loaf; scoop out centers leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.

Gypsy Soup

Ingredients:

4Tbsp. olive oil

2c. chopped onion

1/2c. chopped celery

2 cloves garlic, crushed

2c. peeled, diced sweet potatoes

2tsp. paprika

1tsp. basil

1tsp.salt

Pinch of cinnamon

Pinch of cayenne pepper

1 bay leaf

3c. chicken broth

1T. soy sauce

1tsp. turmeric

1-1/2c. chickpeas

1c. chopped tomato

1/2c. chopped green pepper

Directions:

    Heat olive oil. Saute onion, garlic, celery, and sweet potatoes for 5 minutes. Season with paprika, turmeric, basil, salt, cinnamon, cayenne pepper, and bay leaf. Blend, and then add broth and soy sauce. Simmer 15 minutes. Add tomatoes, chickpeas and green peppers to soup. Simmer 10 minutes more. Adjust salt and pepper to taste.