I should have had my husband take the picture. He does SOOO much better than I do. (If you look at the picture on the original recipe website-link below, you will see a much nicer picture...)
Anyway, I have been making these for a while but never got around to posting them.
I don't remember how I found the recipe, but I am glad I did.
When I eat baked potato soup, I always want some bread with it. I mean, can't have enough carbs/starch, right?
So when i saw these, bread bowls, it seemed like THE way to go.
And it was. And is.
The original recipe involves a bread machine. If you know me at all, I typically prefer to knead and mix by hand. So I do. Either way, it is easy. And delicious.
This recipe makes 4. I sometimes halve it just to make a couple or double it to make more (then freeze any leftovers). My recipe is for hand mixing. For the bread machine, check out the original recipe.
1 cup plus 3 Tbsp warm water
2 1/2 tsp active dry yeast (I do use rapid rise)
1 tsp sugar
2 Tbsp olive oil
1/4 cup grated Parmesan cheese
3 cups bread flour
1 tsp salt
Add yeast and sugar to the warm water in a bowl. Give a few minutes to "foam" (to show the yeast is working). Then add in the olive oil, Parmesan, flour, and salt.
Knead for a few minutes, adding flour as needed. It should not be too sticky.
Cover the bowl with a warm towel and set aside to rise. Mine typically takes about an hour, but house temperature and weather can play into it.
After the dough has doubled in size, punch it down. Divide the dough into four parts, shaping them into balls. Place on a greased cookie sheet (I typically use parchment paper). Let the dough balls rise for about 30 minutes.
Bake at 400 for 15-20 minutes until golden brown.
After the bowls have cooled, cut off the tops and pull out the inside of the bowls. You could use that extra bread to make bread crumbs or if you really like bread (like I do), just drop the bread pieces back into your soup for a little treat. :)