Sausage and vegetable soup in delicious homemade bread bowls. Create soft or crispy bread bowls out of homemade warm and fluffy bread.
I love making soups, and chilly winter days are the perfect time to take advantage of that. For me, the best part of soups are the nutritious factors packed inside deliciousness. Homemade breads are also another warm and cozy delight that adds to a flavorsome meal, and fills your home with the most delightful scent.
My family loves and prefers a soft fluffy bread bowl, but if you are looking to create that crispy restaurant styled bread bowl, it is possible with this recipe as well!
After choosing which bread bowl type your family would love, next is choosing the yummy filling soup to go inside. In this blog post, I share with you a sausage vegetable soup, filled with flavorful seasonings and tasty broth.
In this video, I share with you my homemade artisan bread as well. Using your Dutch oven, you can place mini bread loaves inside the Dutch oven to create that crispy delicious crust.
TIPS:
- SOFT BREAD BOWL: In order to create that super soft and fluffy bread bowl, create your bowls the same way you would a homemade roll. Shape the dough into 6 small to medium sized balls. Place three dough balls on one parchment covered baking sheet, and the other three on a second parchment covered baking sheet. Cover the tops of the dough with aluminum foil, and place in oven. *This is key to making sure your bread bowls remain soft.
- SOFT BREAD BOWL WITH CRISPY TOP: Follow the directions from above EXCEPT the aluminum foil. Bake your bread bowls for 10 minutes in the oven at 425 degrees. Once the tops turn a nice golden brown, THEN cover them with aluminum foil.
- CRISPY CRUST BREAD BOWLS OPTION 1: Using two Dutch ovens, place 3 of your 6 mini bread loaves into one parchment paper filled Dutch oven, and 3 in the other. The steam from the Dutch oven will help create that crispy crust.
- CRISPY CRUST BREAD BOWLS OPTION 2: If you have too many bread bowls, but not enough Dutch ovens, you can create a crispy crust by placing your hollowed out bread bowls back into the oven on broil. Watch the bread bowls, as it will not take long for the bread to crisp (roughly 3 minutes).
TOOLS MAY NEEDED:
- Stand mixer with dough hook or hand knead
- Medium sized bowl for dough (not affiliated)
- Danish dough whisk
- Cast iron Dutch oven
- Cast iron sheet pan
- Banneton bread basket
- Measuring spoons and cups
- Unbleached parchment paper
INGREDIENTS:
- 2 tablespoons active dry yeast
- 1 1/2 cup warm/hot water (not boiling)
- 1/3 cup vegetable oil
- 1/2 cup sugar
- 1 egg
- 1 teaspoon salt
- 4-5 cups of flour (unbleached all-purpose) (gf and einkorn will use closer to 5 cups)
DIRECTIONS:
For additional baking options see tips above.
- Whisk active dry yeast with warm water.
- Add vegetable oil and sugar to yeast water mixture. Whisk until sugar begins to dissolve.
- Add egg and salt. Continue whisking until thoroughly blended.
- Slowly whisk or knead in flour. Continue to add flour until dough is no longer sticky.
- Knead for roughly 5 minutes, or until dough is completely smooth. Slowly add more flour if the dough is too sticky.
- Shape dough into a large ball. Allow dough to rise in the oven at 95 degrees F, or until doubled in size (roughly 2 hours).
- Remove the dough, and shape into 6 small to medium sized balls. Line two baking sheets with unbleached parchment paper. Place three bread bowls onto each sheet.
- Allow dough to rise in the oven at 95 degrees for roughly 1 hour, or until they have doubled in size.
- Remove dough once risen, and preheat the oven to 425 degrees F. Cover dough with aluminum foil so the tops don’t burn.
- Bake in the oven for 40 minutes.
- Once cooled, carve out top and inside of the bowl. Use the excess bread for dipping.
SAUSAGE & VEGETABLE SOUP
- 1 pound ground sausage
- 3 stalks celery
- 4 carrots
- 1.5 pounds
- 2 tablespoons butter
- 1 white onion (diced)
- 3 cloves garlic (minced)
- 4 cups beef broth
- 2 cups chicken broth
- 1 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon garlic salt, thyme, parsley, and basil
- Cut up 3 stalks of celery, 4 carrots, and 1.5 pounds of dutch potatoes.
- Sauté 2 tablespoons butter, 1 diced onion, and 3 cloves of minced garlic.
- Add ground sausage to the sautéed vegetables.
- In a large Dutch oven, add 4 cups beef broth and 2 cups chicken broth. Add diced vegetables.
- Once sausage is fully cooked, add it to the Dutch oven. Allow 30 minutes to simmer.
- Add seasonings: 1 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon garlic salt, 1/4 teaspoon thyme, 1/4 teaspoon parsley, 1/4 teaspoon basil
- Allow soup to simmer as long as you can. Once vegetables are soft, serve inside your bread bowls.
Homemade Bread Bowls
Sausage and vegetable soup in delicious homemade bread bowls. Create soft or crispy bread bowls out of homemade warm and fluffy bread.
Ingredients
- 2 tablespoons active dry yeast
- 1 1/2 cup warm/hot water (not boiling)
- 1/3 cup vegetable oil
- 1/2 cup sugar
- 1 egg
- 1 teaspoon salt
- 4-5 cups of flour (unbleached all-purpose) (gf and einkorn will use closer to 5 cups)
Instructions
- Whisk active dry yeast with warm water.
- Add vegetable oil and sugar to yeast water mixture. Whisk until sugar begins to dissolve.
- Add egg and salt. Continue whisking until thoroughly blended.
- Slowly whisk or knead in flour. Continue to add flour until dough is no longer sticky.
- Knead for roughly 5 minutes, or until dough is completely smooth. Slowly add more flour if the dough is too sticky.
- Shape dough into a large ball. Allow dough to rise in the oven at 95 degrees F, or until doubled in size (roughly 2 hours).
- Remove the dough, and shape into 6 small to medium sized balls. Line two baking sheets with unbleached parchment paper. Place three bread bowls onto each sheet.
- Allow dough to rise in the oven at 95 degrees for roughly 1 hour, or until they have doubled in size.
- Remove dough once risen, and preheat the oven to 425 degrees F. Cover dough with aluminum foil so the tops don't burn.
- Bake in the oven for 40 minutes.
- Once cooled, carve out top and inside of the bowl. Use the excess bread for dipping.
Sausage & Vegetable Soup
- Cut up 3 stalks of celery, 4 carrots, and 1.5 pounds of dutch potatoes.
- Sauté 2 tablespoons butter, 1 diced onion, and 3 cloves of minced garlic.
- Add ground sausage to the sautéed vegetables.
- In a large Dutch oven, add 4 cups beef broth and 2 cups chicken broth. Add diced vegetables.
- Once sausage is fully cooked, add it to the Dutch oven. Allow 30 minutes to simmer.
- Add seasonings: 1 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon garlic salt, 1/4 teaspoon thyme, 1/4 teaspoon parsley, 1/4 teaspoon basil
- Allow soup to simmer as long as you can. Once vegetables are soft, serve inside your bread bowls.
Notes
SOFT BREAD BOWL: In order to create that super soft and fluffy bread bowl, create your bowls the same way you would a homemade roll. Shape the dough into 6 small to medium sized balls. Place three dough balls on one parchment covered baking sheet, and the other three on a second parchment covered baking sheet. Cover the tops of the dough with aluminum foil, and place in oven. *This is key to making sure your bread bowls remain soft.
SOFT BREAD BOWL WITH CRISPY TOP: Follow the directions from above EXCEPT the aluminum foil. Bake your bread bowls for 10 minutes in the oven at 425 degrees. Once the tops turn a nice golden brown, THEN cover them with aluminum foil.
CRISPY CRUST BREAD BOWLS OPTION 1: Using two Dutch ovens, place 3 of your 6 mini bread loaves into one parchment paper filled Dutch oven, and 3 in the other. The steam from the Dutch oven will help create that crispy crust.
CRISPY CRUST BREAD BOWLS OPTION 2: If you have too many bread bowls, but not enough Dutch ovens, you can create a crispy crust by placing your hollowed out bread bowls back into the oven on broil. Watch the bread bowls, as it will not take long for the bread to crisp (roughly 3 minutes).
Nutrition Information:
Yield:
6Serving Size:
6Amount Per Serving: Calories: 495Total Fat: 13.8gSaturated Fat: 2.8gCholesterol: 27mgSodium: 403mgCarbohydrates: 81.9gFiber: 3.1gSugar: 17gProtein: 11.1g
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