Homemade Bread Bowls Recipe:
(Makes 6 bread bowls)
2 cups + 4 Tablespoons warm water
2 packages of active dry yeast (5 1/2 teaspoons)
1/2 cup (1 stick) butter, melted
2 Tablespoons granulated sugar
3 teaspoons salt
6 1/2 cups all-purpose flour
Using a stand mixer or large mixing bowl, add warm water and sprinkle in yeast. Let dissolve for a
few minutes until yeast becomes foamy. Add melted butter, sugar and salt and mix until combined.
Gradually add flour. Once combined, allow your mixer to knead the dough for about 5 minutes (you can
do this by hand if you don’t have a mixer.). Punch dough down and form into 6 equal sized balls. Place
on a greased cookie sheet and let rise until doubled. Preheat oven to 425 degrees and bake for 20-25
minutes, or until golden brown. Let cool and cut off the top, remove some of the bread from the inside
and fill with soup or dip.
Loaded Baked Potato Soup
1 pound bacon, roughly chopped
1 medium yellow onion, diced
2 large carrot, peeled and diced
6 large Russet potatoes, peeled and diced
¼ cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
4 cups whole milk
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey
1- In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
2- Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook
onions and carrots until the onions are translucent. Add potatoes and cook for 4 minutes,
3- Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has
thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with
salt and pepper.
4- Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the
potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream
and simmer for 5 minutes.
5- Adjust thickness by adding water or stock. Soup should have a creamy consistency.
6- Add sprinkle of cayenne pepper,season to taste, and garnish with topping