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Blender Veggie Cheddar Soup in Bread Bowls

Bread Bowls

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Prep Time 15 minutes
Cook Time 1 hour
Rise/Rest Time 2 hours
Total Time 3 hours 15 minutes
Servings: 4 bowls
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups warm water, heated to 120° F
  • 1 ½ tbsp instant dry yeast
  • 1 ½ tbsp honey
  • 4 cups gluten free all purpose baking flour (I use Bob's Red Mills 1:1)
  • 1 tbsp psyllium husk powder
  • 2 tsp salt
  • 1 tsp baking powder (I use Otto's)

Equipment

  • Thermometer (one for the heat of the water and one for the internal temperature of the bread bowl)
  • Braiser Pan with Lid
  • Stand Mixer

Method
 

  1. Heat water to 120℉, then activate the yeast by combining warm water, yeast and honey. Stir and set aside for 5 minutes. Once ready, the mixture should be foamy and bubbly, which indicates that the yeast is still active.
  2. While the yeast is proofing, in the bowl of a stand mixer, combine flour, psyllium husk powder, baking powder and salt and whisk until combined.
  3. When your yeast is finished proofing, add it to the flour mixture. Using the paddle attachment on your stand mixer, combine on low speed, then raise the speed to medium until fully combined.
  4. Form the dough into a ball and cover with plastic wrap, then allow it to rest for 1 hour in a very warm spot. During the colder months, I keep it on top of my oven while it’s on at 350℉.
  5. 30 minutes into the hour that your dough is resting, preheat your oven to 450°F and place a large covered cast iron pan or braiser with a lid in the preheated oven and allow it to heat through.
  6. After 30 minutes, lower the oven temperature to 400°F. Add parchment paper to your pan.
  7. Divide the dough into 4 equally sized balls. Then, carefully (as the pan will be super hot!), place the balls into your heated cast iron pan or braiser, ensuring they are not touching.
  8. Cover the pan with the lid and bake for 1 hour. The internal temperature should be 210℉ once baked.
  9. Remove the bread bowls from the cast iron pan or dutch oven and allow them to cool for at least 1 hour on a wire rack. If you cut into them too soon, the inside texture could become a bit gummy.
  10. Using a knife, carve out a hole into the top of the bread, then scoop out as much of the insides as you can.Be sure not to cut the edges or bottom!
  11. Add your soup and be sure to serve the inside pieces alongside it for dipping!

Notes

Please note that these bread bowls may not turn out as the most beautiful that you've seen, but I can promise, they are SO delicious! I have tested these and many of my non gluten free friends and they all have absolutely adored them.
 
When it comes to the texture, the inside is soft and chewy in the most satisfying way when paired with soup and the outside is super crunchy and hits the spot.
 
If you'd like, you can remove the inside of the bread bowl and toast it to give it more of a crunchy texture, as an option.
 
Since these bread bowls are on the smaller side, you may want to go back for seconds or thirds for your soup servings. :)