I know that Spring is coming but I still have snow on the ground where I live. Total bummer. But the good part about it is soup season is still going strong! I love a good soup to warm me up. Try serving your favorite Honeyville Soup in one of these delicious bread bowls!
2 Tbsp Honeyville Instant Nonfat Dry Milk Powder
4 cups Honeyville Bakers Bread Flour or Honeyville Alta Artisan Flour
1 Tbsp Instant Yeast
2 Tbsp Sugar
1 and 1/2 tsp Salt
2 Tbsp Olive Oil
1 and 1/2 cups Warm Water
Let sit for about 5 minutes. Turn the mixer on low and slowly add the rest of the flour. Like with any bread recipe sometimes you won’t use all the flour and sometimes you might need a little bit more. You want a soft but not sticky dough. Knead until smooth and elastic–either by hand or let the machine do the work. I chose to do it by hand because sometimes a girl’s gotta knead!
Place dough in a greased bowl. Cover and let rise until doubled, about 45 minutes. Remember this trick for letting dough rise.
Punch down and divide into 4 equal parts.
Shape into balls and place on a greased cookie sheet.
Cover and let rise until doubled, about 40 minutes. Bake in a preheated 400 degree oven for 15 minutes until golden brown.
Let cool 5 minutes before cutting off tops and hollowing out center. Be sure not to cut too far down on the bread bowl.
Fill each bowl with your favorite Honeyville Soup and enjoy! I chose Honeyville Creamy Potato Cheese Soup which is my husbands absolute favorite. I topped it with a little more Honeyville Freeze Dried Cheddar Cheese and a dash of freshly ground black pepper. Use the bread chunks for dipping. Yum!