Crusty Golden Bread Bowls with a Brie and Cheddar Apple Beer Soup Served with a Silky Smooth Pumpkin Spiced Dessert Purée
Equipment
- 1 Food Processor OR Immersion Hand Blender Personal preference leans towards the Immersion Hand Blender
- 1 Large Pot
- 2 Cooking Sheets 1 for the bread bowls and 1 for the pumpkin
- 1 Cooling Rack
- 1 Chef's Knife
- 1 Kitchen Scale (or just estimate everything to your taste)
- Measuring Cups
- 1 Thermometer You want to measure the internal temperature of the bread at 190-200 F.
Ingredients
- 2 Pounds Your favorite Bucket of Bread Brand Dough These photos show the Traditional White.
- 3 TBSP Salted Butter
- 2 TBSP Extra Virgin Olive Oil
- 4.5 Ounces Chopped Yellow Onion Just use 1 small yellow onion. A little more or less won't hurt this easy recipe.
- 2 TBSP Fresh Thyme Leaves Preparing this herb is, and ironically due to it's name, the majority of 'time' needed for the prep work.
- 1 TBSP Chopped Fresh Sage
- 1/4 Cups White Wheat Flour All purpose flour is just fine.
- 2 Cups Whole Milk
- 2 Cups Chicken Broth Recommendation: Use a low sodium style or make your own. You can also use vegetable broth.
- 12 Ounces Beer (the good kind) Use a fuller flavored beer such as a Märzen or Märzenbier. Do yourself a favor and don't use any American Pilsners. You should especially avoid the use of any kind of marketed light beers.
- 1/2 Cups Apple Cider
- 8 Ounces Chopped Honeycrisp Apple Just use 1 large apple and you should be about right for the measurement.
- 8 Ounces Shredded Sharp Cheddar Cheese
- 4 Ounces Cubed Brie with Rind
- 1/4 tsp Cayenne Pepper Powder Use as much as you want for the flavor you like.
- 1 pinch Kosher Salt and Fresh Ground Black Pepper Use as much as you want for the flavor you like.
- 1 Egg This is for the egg wash.
- 1 Small Baking Pumpkin Get something you would want to use for making pie. The best pumpkins for pie are heirloom culinary varieties with dense, sweet flesh that's not watery or stringy. Some of the best pumpkin for making pumpkin pie include Fairytale Pumpkins, Jarrahdale Pumpkins, Dickinson Pumpkins, Long Pie Pumpkins, and Red Kuri Squash.
- 1/2 Cups Brown Sugar
- 1 TBSP Cinnamon
- 1 tsp Nutmeg
Instructions
- Take out the dough amount needed, keeping it covered, and start the process of getting it closer to room temperature.2 Pounds Your favorite Bucket of Bread Brand Dough
- Prepare the rest of your ingredients for this recipe.
- Preheat the oven to 450 F.
- Heat up the pot on the stove and melt in the butter and olive oil over a medium heat.3 TBSP Salted Butter, 2 TBSP Extra Virgin Olive Oil
- Add the onions and cook them until soft stirring occasionally.4.5 Ounces Chopped Yellow Onion
- Add the thyme and sage and cook until fragrant. Expect this to be around 5 minutes.2 TBSP Fresh Thyme Leaves, 1 TBSP Chopped Fresh Sage
- Slowly whisk in the flour and in about 1-2 minutes the color will changes to a little more golden brown.1/4 Cups White Wheat Flour
- Keep whisking and add the milk slowly. Whisk until the texture smooths out.2 Cups Whole Milk
- Add the broth, beer, and cider.2 Cups Chicken Broth, 12 Ounces Beer (the good kind), 1/2 Cups Apple Cider
- Stir in the apple. Reduce the heat to a simmer. Cover and continue to cook for about 10 minutes or until the apple pieces soften.8 Ounces Chopped Honeycrisp Apple
- While waiting, gut the Pumpkin.
- Cut the pumpkin in half, salt lightly, and place face down onto parchment paper.1 Small Baking Pumpkin
- Shape the dough into tight evenly shaped boules or balls and cover generously brush with egg wash.2 Pounds Your favorite Bucket of Bread Brand Dough, 1 Egg
- Sprinkle with large kosher salt crystals and score the dough with a tic-tac-toe pattern.
- Place into the oven when the temperature is at 450 F and bake setting a timer for 30 minutes.
- Remove the soup from heat and use either a blender/food processor or immersion blender until there are no chunks left of the apple.
- Return the soup to the stove with a low temperature setting and stir in the cheddar and Brie.8 Ounces Shredded Sharp Cheddar Cheese, 4 Ounces Cubed Brie with Rind
- Cover and let sit on low stirring occasionally. If a skin develops, don't worry, there will be use of a final immersion blender or food processor/blender prior to serving.
- When the timer for the bread goes off, check the coloration for a deep shiny brown and golden brown look. Check the temperature to make sure it is between 190-200 F. Be careful not to leave a big hole in the bottom because you want it to keep soup inside it. If you need more time to get the right temperature, place the bread back into the oven until the temperatures are right. Place on a cooling rack if your temperatures are good.
- Once the bread is done to your liking, place the pumpkin into the oven. Lower the temperature to 400. Set a timer for 30 minutes. Bake until the skin is soft and you are able to spoon out the meat of the pumpkin into a bowl.
- Once in the bowl, add the brown sugar, nutmeg, and cinnamon. Don't forget to turn off the oven.
- Using the same (cleaned) immersion blender or food processor/blender, stir everything until silky smooth.
- By now the bread has had time to cool. Carefully, cut the top off of the bread.
- Using a spoon, carefully scoop out the soft insides of the bread making a bowl and use this to dunk into the bowl.
- Start plating the bread bowl and bread pieces next to a small dessert bowl of the pumpkin purée. Add some extra sliced Brie and apple if you wish as a compliment.
- Use the immersion blender or food processor/blender one more time on the soup. Blend in the cayenne, salt, and pepper to taste. Heat on medium while stirring to bring the temperature of the soup just a little.
- Add the soup to the bread bowl, sprinkle some fresh thyme on the top, garnish, and serve with some butter and a small beer.
Video
Crusty Golden Bread-Bowls with a Brie and Cheddar Apple Beer Soup Served with a Silky Smooth Pumpkin Spiced Dessert Purée Plus Some Random Internet Facts:
A bread bowl is a round loaf of bread which has had the top cut off and a large portion of the middle hollowed out to create an edible bowl. They are typically larger than a roll but smaller than a full sized loaf of bread. Bread bowls can be used to serve chili, New England-style clam chowder, and other thick stews.
Lots of people love eating soup in bread bowls. The best part is, you can customize your bread bowl to suit any kind of meal — from a delicious and hearty beef stew, to a light and refreshing chicken noodle soup. Follow these simple steps below to learn how to make your own delicious bread bowl!
Bread Bowls
Bread bowls are a great addition to any meal, as they allow you to serve soups and stews in a fun and unique way that also allows you to take home the bread bowl.
You can also use bread bowls for:
- New England-style clam chowder
- chili (especially spicy ones)
- stew
The bread bowl was invented long before San Francisco made it famous.
You may have heard of the San Francisco sourdough bread bowl, but you may not be aware that this invention was brought to us by the Irish. In fact, it dates back to 1427 when an Irish nobleman invented a new kind of food that he called a “bread bowl.”
The man who invented the bread bowl was named Brian Boru, who was born in Dublin around 940 AD. He spent most of his life as an Irish king and military commander before his death in 1014 at Clontarf (which is now part of Dublin).
Brian Boru created his own recipe for making a tall round loaf with a soft crust so it could hold soup or stew inside without breaking apart when you ate from it like regular slices from your meal would do. This makes sense because Brian Boru’s people were warriors who needed something sturdy enough to protect them from getting their faces sliced up by swords during battle—they couldn’t use delicate pieces of toast!
Bread bowls are delicious
Bread bowls are delicious. They’re a great way to serve soup and other thick stews, but they can also be used to serve other foods as well. If you’re looking for an easy dinner idea, try serving chili in bread bowls with corn chips and a dollop of sour cream on top!
There’s nothing better than a hearty soup in a homemade bread bowl!
There’s nothing better than a hearty soup in a homemade bread bowl!
Bread bowls are delicious. They’re easy to make and can be filled with all kinds of soups, from spicy chicken noodle, to creamy potato leek soup, to tomato bisque.
Bread bowls are great for parties. You can make your own bread bowl or buy them at the store.
Bread bowls can be eaten with your hands or by dipping the edges into the soup (just like chips). However you choose to eat them is up to you!
Happy Baking!
Hopefully, you’ve learned enough to get started with your bread bowl dreams. The best way to make sure that your bread bowl dreams don’t go belly up is to use the tips in this article. Don’t bake all of your bread at once, and make sure you have enough buckets on hand!
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