So its been awhile... I know you've missed me. Last nights adventure was broccoli cheese soup with a homemade bread bowl. I think both recipes with my modifications were spot on. Yumm. I first made the dough and let it rise once before starting the soup. I started the soup once the dough was on the second rise. The dough was originally for double what I have here but that would have been way too much so I sized it down and the recipe below reflects it.Bread Bowl
Ingredients
1 package active dry yeast
1 1/4 cups warm water
1 teaspoons salt
3 1/2 cups all-purpose flour
1 teaspoon sugar
2 teaspoon garlic powder
1 onion powder
olive oil
1 tablespoon cornmeal
1 egg
1 tablespoon water
~ 1 teaspoon garlic powder
~ 1 teaspoon oregano
Directions
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Add salt, oil, 3 cups flour, sugar, garlic and onion powder to the yeast mixture. Mix/knead in the remaining flour, 1/2 cup at a time as needed. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. (I used my kitchen aid mixer.) Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a cloth and let rise in a warm place until doubled in volume, about 1 hour.
Punch dough down, and divide into 4 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes. (I boiled water and poured into a bowl. Place dough on the top rack and hot water in the lower rack of the oven.)
Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg and 1 tablespoon water; lightly brush the loaves with half of this egg wash then sprinkle with garlic powder and oregano. Bake in preheated oven for 15 minutes.
Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks. To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.
Broccoli Cheese Soup
Ingredients
1 tablespoon olive oil
1 medium chopped onion
2 garlic cloves minced
1/4 cup melted butter
1/4 cup flour
1 cup half-and-half cream
1 cup milk (used 1%)
3-4 cups chicken stock
1/2 lb fresh broccoli (stems not included)
1 medium potato, cubed
1 cup carrot, grated
salt and pepper
1/4 teaspoon nutmeg
4 ounces grated sharp cheddar cheese
4 ounces grated mild cheddar cheese
4 ounces grated monterey jack
Directions
Sauté onion in oil. Add garlic and cook for another 30 secs. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half, milk, and chicken stock. Simmer for 20 minutes.
Add the broccoli, carrots, potato, onions, salt and pepper. Cook over low heat 20-25 minutes. Then add cheese and stir in nutmeg.
Original recipes came from
Broccoli Cheese Soup: http://www.food.com/recipe/panera-broccoli-cheese-soup-150384
Bread Bowl: http://allrecipes.com/Recipe/italian-bread-bowls/detail.aspx
