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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 6 |
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You'll score points when you spoon the halftime meal into these hearty bowls. The bread's spongy texture makes it the perfect container for the creamy full-flavored chowder...or a thick soup, stew or chili. -Darlene Alexander, Nekoosa, Wisconsin Ingredients:
1/2 cup water (70° to 80°) |
1 cup warm milk (70° to 80°) |
2 tablespoons butter, softened |
2 tablespoons sugar |
1-1/2 teaspoons salt |
4 cups king arthur unbleached all-purpose flour |
2 packages (1/4 ounce each) active dry yeast |
1 egg white, lightly beaten |
vegetable chowder: |
1 large onion, chopped |
3 celery ribs, chopped |
6 tablespoons butter |
3-1/2 cups frozen mixed vegetables, thawed |
6 tablespoons king arthur unbleached all-purpose flour |
4-1/2 cups milk |
4 bacon strips, cooked and crumbled |
2 teaspoons chicken bouillon granules |
3/4 teaspoon seasoned salt |
1/2 teaspoon pepper |
Directions:
1. In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. When the cycle is completed, turn dough onto a lightly floured surface. Divide into six portions; shape into balls. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with egg white. Bake at 375° for 20-25 minutes or until golden brown. Cool on wire racks.
3. To make bowl, cut the top fourth off of bread; carefully hollow out bottom of each, leaving a 1/4-in. shell (discard removed bread or save for another use).
4. For chowder, in a large saucepan, saute onion and celery in butter until tender. Add mixed vegetables. Stir in flour until blended. Gradually stir in milk until combined. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon, bouillon, seasoned salt and pepper until bouillon is dissolved. Serve in bread bowls. Yield: 6 servings.
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