This month's daring cooks challenge was brought to us by Renata of Testado, Provado & Aprovado! and the challenge was to make a savory edible container and fill it with something appropriate.
There were a lot of good ideas given to us (like a noodle basket, or a pumpkin bowl), but all I could think about was soup...in a bread bowl.
Fricken' YUM!
I wasn't sure if my No-Knead Bread recipe was going to work for the bread bowls, but as it turns out...it works beautifully! I didn't make it a rosemary lemon bread, instead it was rye bread with rye berries in it. It was a winner!
This recipe is basically my bread recipe, made into two loaves instead of one so the bread bowl is very hearty. I had the leftovers for lunch the next day and it took me an hour and a half to finish eating the whole thing. Though, now that I'm typing this, I wish I had a bread bowl to eat...I must be hungry!
Vegetable Stew in a Bread Bowl
[serves 2]
for the bread bowl:
for the stew:
the night before:
the day you want to eat your stew:
[serves 2]
for the bread bowl:
- 3 cups whole wheat flour
- 1 ½ tsp salt
- ½ tsp active dry yeast
- 1 ½ cup water
for the stew:
- 3-4 cups veggie stock
- 1 head broccoli
- 1 cup lima beans
- 1 cup corn
- ¼ head cabbage
- ½ cup mushrooms
- 1 dried habanero pepper (optional)
- 2 tsp oregano
- salt and pepper (to taste)
- basically any other veggies and spice you have lying around and want to include
- parmesan cheese (for garnish)
the night before:
- mix all ingredients for the bread bowl in a large mixing bowl (it will become a shaggy dough)
- cover bowl with plastic wrap and leave in a warm place overnight
- mix all veggies and spices together and put in a crock pot
- cover veggies with broth and give it a good mix
- turn the crock pot on low and leave to stew overnight
the day you want to eat your stew:
- turn out your dough onto a floured cutting board
- separate into two equal pieces and shape into loaves
- cover with a clean towel and let rest while doing the following...
- you are going to use a cast iron pot or dutch oven or other oven safe pot (with a lid) to make your bread.
- preheat oven to 400 degrees with cast iron pot inside, let the cast iron heat up for about half an hour
- when the pot is heated, take it out of the oven and gently plop your loaves into it
- cover and place into oven for 30 minutes
- remove the lid and continue baking for another 15 minutes
- remove loafs from oven and let cool for about half an hour (I couldn’t wait that long, I was hungry!)
- cut a hole into your bread bowl with a sharp knife so that it holds the stew
- fill the hole with stew and enjoy stew garnished with parmesan cheese
Peace, Love & Bagels,
