Sunday, April 18, 2010


Breadbowls are the most delicious thing on all of Panera Bread's menu, so Simon and I decided to try making them tonight. It was a lot of work, and took longer than expected, but it was definitely well worth it.

To make, dissolve a packet of yeast in 1 1/4 c. warm water. When it has reacted, add:

1 tsp salt
1 tbsp (+) olive oil
3 1/2 c. flour (added in stages)

We kneaded that for a few minutes, and let it rise in an oiled bowl for about 45 minutes. Took it out, punched it down, and separated it into four pieces. After letting it rise 45 minutes more, we realized they weren't big enough for a meal, so we massacred one and split it up between its brothers so that there were three total. It rose beautifully and we brushed it with a mixture of egg white and water before putting it in a 400 degree oven for 15 minutes.

While it was baking, we cut up

one carrot
bunch of spinach
garlic cloves

and put them in a pot to simmer with

chicken bouillon
bay leaves
red pepper flakes
salt / pepper

When the 15 minutes were up, we brushed more egg mixture on the loaves and put them back in for 15 more. We dumped some tortellini in the soup at the exact moment of bread removal, so that the soup would be done when the loaves were cooled. Then we excavated those bitches, ladled in the soup, and went to town.

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