Wednesday, October 24, 2012

Parmesan Bread Soup Bowls

Parmesan Bread Soup Bowls
(6 bowls)


1 pkg. Regular Dry Yeast
¼ cup Warm Water (105 to 115 degrees)
2 tbsp. Sugar
¼ cup Shortening
3 cups All Purpose Flour
3 tsp. Baking Powder
¼ tsp. Salt
1/3 cup Grated Parmesan Cheese
1 cup Buttermilk


Dissolve yeast in the warm water using a small bowl.  Stir in the sugar and set aside.  In a large bowl, combine the flour, baking powder, salt and cheese.  Cut the shortening into the flour mixture using a pastry blender until mixture looks like fine crumbs.  Now stir in the yeast mixture and enough buttermilk to pull the dough away from the sides of the bowl.  The mixture should be in a ball form.  On a lightly floured surface, knead the dough for about one minute or until smooth.  Cover dough and let it rest for 10 minutes.  Divide dough into 6 equal portions and roll each into a 7 inch circle.  Be sure to do this on a floured surface.  Using 8 to 12 ounce soup bowls or custard cups, grease the outside of each bowl.  Place the bowls upside down on a rimmed sheet pan and top each with a dough circle.  Place the pan in a pre-heated 375 degree oven and bake for 18 to 22 minutes or until they are golden brown.  Remove from the oven and separate the dough bowls from the soup bowls/custard cups carefully as both are very hot.  Place the bread bowls on a wire rack as if you were going to fill them and let them cool.  Once cooled fill with your favorite soup or chili and enjoy.

Note:               If you don’t have a pastry blender, you can use two knives to cut the shortening into the flour mixture.

Ideas for Future Efforts

No comments:

Post a Comment