I went to Paradise Bakery the other day for lunch and I ordered their soup in a bread bowl. I was so excited because usually everything there is so good, and I love soup in bread bowls, but it was not good at all! It was dry and tasted like cardboard. So ever since then I've been craving a good bread bowl. What a great idea, instead of having to wash your bowl, you just eat it! These took quite awhile to make, but they turned out delicious. I made my corn chowder recipe which is also posted on this site. I got this recipe from King Arthur Flour, they have the best bread recipes!
7 c. all purpose flour
2 tsp instant (also called bread machine) yeast
2 1/2 c. room temp water
2 Tbs. non diastatic malt powder (I order mine from King Arthur flour, or you can just use sugar!)
3 tsp salt
2 egg whites
Mix two cups of the flour with the yeast and water, let sit for 1 hour. Add the malt (or sugar), salt, egg white and remaining flour, mix until it's a shaggy mass. Cover and let rest for 30 minutes, then knead for 6-8 minutes by hand, or 5-7 minutes using your KitchenAid with dough hook. Transfer the dough to a lightly greased bowl, cover and let rise 2 hours.
Turn the dough out onto a lightly floured work surface and divide into six equal parts (about 8.5oz. each) Roll each piece into a tight ball and place seam side down on a baking sheet. Cover and let rise 1 1/2 hours. Uncover the loaves and let them sit for 10-15 minutes so they form a "skin", which will make them better able to hold soup or stew.
Preheat oven to 425.
Before placing in oven, mist oven and rolls with water. Bake for approximately 20 minutes until they are a deep, golden brown. Turn off oven and prop open door to let moisture escape. Let rolls cool in oven for 20 minutes, transer to wire rack to cool completely.
To use cut small slice off top of roll and scoop out inside bread with a fork (see picture) leaving about 1/2 inch of the bread all around the bottom and sides. I save the excess bread for dipping into the soup. Enjoy!