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Tried Something New.

Tonight I tried making a bread bowl to put the soup in, now this is not exactly a healthy soup, but something that caught my eye and wanted to try it. I have decided that I now want to see if I can make it wholemeal and put a nicer soup in, like homegrown vege soup or something similar, This soup is nice, but quite salty, and high in fat cause of the cheese bacon and milk. But nice if you are wanting to spoil your partner on a romantic meal or dinner party.  This is my first attempt.

Cheddar Ale Soup in Soft Pretzel Bowls

Yield: 2 pretzel bowls; soup serves 4 – 6

Ingredients

For the soft pretzel bowls:

  • 2¾ cups bread flour
  • 1 envelope quick-rising yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup plus 2 tablespoons (about) hot water (125F to 130F)
  • Cornmeal
  • 8 cups water
  • ¼ cup baking soda
  • 2 tablespoons sugar
  • 1 egg white, beaten to blend (glaze)
  • Coarse salt

Instructions

To make the pretzel bowls:

  • Combine bread flour, 1 envelope yeast, 1 teaspoon salt, 1 teaspoon sugar, and water in large bowl (or stand mixer) and stir until dough comes together in a ball. Put on floured surface and knead for about 5 minutes or until the dough is elastic and smooth. Grease medium bowl. Add dough to bowl, turning to coat. Cover bowl with plastic wrap, then towel; let dough rise in warm draft-free area until doubled in volume, about 35 minutes.
  • Flour baking sheet. Punch dough down and knead on lightly floured surface until smooth. Divide into 2 pieces. Form each dough piece into ball. Place dough balls on prepared sheet; cover with towel and let dough balls rise until almost doubled in volume, about 20 minutes.
  • Preheat oven to 375F. Grease another baking sheet and sprinkle with cornmeal. Bring 8 cups water to boil in large saucepan. Add baking soda and 2 tablespoons sugar (water will foam up). Add 1 bowl and cook 30 seconds before flipping over and cooking for another 30 seconds. Using slotted spoon, transfer bowl to prepared sheet. Repeat with remaining bowl.
  • Brush bowl with egg white glaze. Sprinkle rolls generously with coarse salt. Bake rolls until brown, about 25-30 minutes. Transfer to racks and cool until you can handle them. Use a sharp serrated knife to remove the tops of the bowls and hollow them out.

Taken from this website http://fakeginger.com/2011/12/06/cheddar-ale-soup-in-soft-pretzel-bowls/   

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