Bread used for containing soup

Princess Fi
  • Bread used for containing soup Princess Fi

    So when I was away on holiday we had a lovely lovely meal which was basically soup. But the soup was served in bread which you could then eat aswell. It was so tasty, the bread was essentially hollow with only the crust but there was a little bit of the dough stuff left which became lovely and gooey from the liquid of the soup.

    So as I am a great soup eater (and my boyfriend even more so) this is something that we are really looking to try and do... Can anyone suggest the best way to do this - do I just bake a loaf of bread and then scoop out the insides, or is the some kind of clever way of making the bread hollow so that essentially I am making the crust?

    Hope that someone can help as this is something that I would love to serve at a dinner party!

    Thanks :)

  • This is very similar to the South African dish Bunny Chow which I believe is just made in a normal loaf of bread, hollowed out. The Bread that is taken out is served as well for dunking into the curry.

  • It's typically a round loaf of bread, with a firm crust, a hole cut in the top and hollowed out. (save the insides for bread crumbs ... you can freeze them if you're not going to use them right away).

    You can find recipies online by searching for the term "bread bowl recipe".

  • When we were kids my mum used to do this for us, but always with bought rolls. Basically she would buy crusty rolls from the bakery. Usually these would have been cooked in batches and so where they were joined to another roll there would be a bit which was not crusty. she would scoop out the bread from these points and then just pour soup into the roll. We would drink the soup from the roll, then at the end eat the whole thing. Delicious.

    On the idea of making bread which was all crust, I wonder if you could do this by rolling your bread out flat, like a small pizza, then getting a potato and cutting one end flat, so it can stand on the flat end. Then wrap the bread around the potato, leaving the cut end uncovered. put it in the oven stood on the flat end and when it cooks you should get a bowl shaped bread roll that you could fill with soup.

    The potato might affect the cooking of the bread though, so might not be appropriate, but a stone (hard to stand up) or half brick (square, but might work) might work better.

    Not sure if having the bread around the stone will affect its cooking too much, it might be a case of try it and see. You also might not get the desired effect if the inside has a crust as well as the soup might not soak into the bread as well.

    This answer will help getting the rolls to be nice and crusty I think.

  • We had bread bowls at the coffee shop I used to work at for the stew as the soup was too runny. I never tried it but we always ran out of bread bowls. :) We just had a giant 'bun' that you cut the top off and then scooped the inside out. If you were hungry enough you could always dip that inside bread in the soup.

  • You don't need to worry about trying to bake hollow bread.

    The typical way of doing this is to bake a stout, crusty French bread into a boule. You can use commercial yeast, but I recommend sourdough if you can.

    Once baked, and cooled, you just cut a circular hole in the top of the boule and remove a big chunk. The larger the hole, the larger the portion of soup. If you were to actually hollow this out, you'd end up with a rather huge portion of soup. The finished product should end up looking exactly like those shown in this blog post.

bread soup
Related questions and answers
  • I am currently making Poolish Ciabatta bread from the recipe in Bread Bakers Apprentice. Within the recipe, one of the methods used to shape and work the dough is the "Stretch and Fold" method. Essentially, you stretch the bread until it is a long rectangle and then you fold the two sides down letter style. My question is, does it matter what direction to fold the dough in. Do I have to continue folding in the same direction so the bread dough begin to "line up" the gluten development?

  • I had recently started baking bread and I have read up a lot on developing a great crust. Generally it involves steam in the oven at the beginning of the baking process, high even heat and etc. I noticed something that I have not read about and was hoping someone can confirm it. I noticed that when I added extra virgin olive oil, I developed a much nicer crust then when I made a much leaner bread that did not have any fats in it. Does the oil really affect how my crust develops, or do you think its a different factor that gave my bread a better crust. If it is the EVOO, why does it give my

  • Possible Duplicate: How does commercial whole grain bread stay fresh for so long? Does anyone know what store bread's secret is to making certain loaves of bread super soft for more than a day? Is it generally some preservative that you normally would not add yourself? Whenever I try to make a loaf of bread, it is best right out of the oven. The next day, it does not taste as great unless I toast it. I am trying to find the world's most softest resilient bread to keep. Thanks. :-)

  • What's the best (fastest, most efficient) way to make breadcrumbs from scratch, without having any old bread? I'm curious if there's something quick I can do, when I realize I want 5 cups of breadcrumbs and have no old bread, and don't want to buy or bake a loaf of bread just to immediately pulverize it. That is, what is the fastest, simplest, easiest bread-like thing one could make, which... want to know, at the very least, the best way to streamline the process of making and drying bread given the fact that I don't care if it's ever moist enough to eat as bread, and don't care about its

  • When making cream of mushroom, I sauté the chopped up wild mushrooms with unsalted butter until tender and add a little olive oil. After a while, I add the milk, cream, bay leaves and season it to taste. And it tastes great. ;-) However, there's always this layer of oil that forms which gives the soup a yellowish tinge. I usually skim off that layer of oil with a spoon and all is well. Is there a way of preventing it from forming in the first place? Am I doing something wrong?

  • mentioned focaccia, I was thinking of reviewing the process and recipes for this style of bread and combining the two so maybe this is the trick. Could someone more knowledgeable in bread making review...Having visited my family I fell in love with "Pan de Trigo" that we call "Tres Puntas." This is a wheat bread that appears to be folded over to have three points. After baking, it puffs up and a large hollow exists in the center; the bread "shell" itself is chewy and slightly sandy in texture. I believe the hollow exists due to the folding. It reminds me a bit of a focaccia-style roll flavor

  • as a better crust-to-filling ratio, I want to try it with a lattice. But I don't have much experience with double-crust pies, so I am not sure how to make it. My first idea is to blindbake the double crust, then remove the "weights" and get the filling somehow into the pie. I normally use white beans as weights. But I am not sure how I can get them out without breaking the lattice, as they are quite heavy. Also, I normally line the crust with alu foil when blindbaking. How can I get the alu foil out, and how can I prevent the beans from sticking to the lattice? I don't think there will be problems

  • I regularly get an organic veg box, which occasionally contains items that I'm less familiar with, or are more challenging to make something delicious with. One that causes me a lot of trouble is Kohl Rabi, as it's not something I've come across, so don't know the best ways to prepare it. So, what is the best way to eat Kohl Rabi?

  • tired to try something new. Can anybody here share with me the way to make this simple delicious style, my wife knows how to make it with a tomato base mexican style the way she grew up with it, but as we've had it without the tomato base she's not sure what to do to get that same moist light delicious flavor. We searched for recipes, but all of them were the mexican tomato base kind. Please help... recipe. I am rather interested to the variety of ways this dish is seasoned when made without a tomato base.