Sunday, February 23, 2014

Homemade Bread Bowls


We are surrounded by walls of snow that are taller than our cars which means it was a stay in the house and pretend the snow isn't there kind of weekend. Breanne's parents are also here this week as well as two new foster kids so to keep 10 people from going crazy we decided to re-finish my office. Yeah, cause we just weren't busy enough to start with. That project involved scraping and refinishing the ceiling, painting walls, trim and doors and redecorating. It's one of the last rooms in the house that we hadn't remodeled and it is nice to have it done. Still have a bit of decorating to finish up and then I'll post some pictures.



That also meant that we were exhausted by Sunday and we took some time to just rewind and de-stress. It was a perfect day for soup and there's nothing better for soup than a bread bowl. Growing up in Seattle we used to love to go down to the pier and get a huge bowl of clam chowder in a bread bowl. I love how the bread soaks up the soup and if the bowl is right, it stays nice and crisp on the outside until you break through and finish off the bowl by dipping it in the remaining soup.



These bread bowls from Red Star Yeast are the perfect vehicle for any soup. Or you can even use them for dips for a party! By spraying then with water right before they go in the oven and then once more after a few minutes, it creates a crispy crust on the exterior with a perfectly chewy interior. Once you bake them, you'll cut off the tops and pull out most of the interior. If you're going to fill it with soup, place them back in the oven at 300 degrees for 10 minutes and that will crisp up the interior and help it hold the soup without getting soggy. Have fun with whatever you decide to fill it with! I'll be posting the recipe for the amazing white chicken chili it;s pictured with soon. Enjoy!

Homemade Bread Bowls 
For full recipe, please visit Red Star Yeast!




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