Introduction: Baked Potato Soup in a Whole Wheat Bread Bowl
This is by far the best soup I have ever made.
4 cups chicken broth
4 cups potatoes, peeled and cubed
1/4 cup onions, minced
1/2 tsp season salt
1/4 tsp black pepper
1/4 tsp red pepper
1 cup cream cheese, cut into chunks
(Makes approximately 2 quarts)
Mix broth, potatoes, onion, and spices.
Boil on med till potatoes are tender.
Smash a few of the potatoes for thickening.
Reduce to low heat.
Add cream cheese.
Heat, stirring till cheese melts.
Spoon into bowls and top with bacon and cheddar cheese(optional)
5 cups wheat flour (for bread flour or all-purpose flour use 7 cups)
2 1/2 cups hot water
1 1/2 Tbsp active dry yeast
1 1/2 Tbsp salt
(this makes about 6 bowls worth of dough)
Combine water, yeast, and salt in a large bowl with a lid, and wait 5 minutes.
Add flour and knead dough (if dough is too sticky, add more flour, too dry more water).
Leave dough in a warm place to rise for an hour then refrigerate until about an hour before needed.
Turn oven on for 30 seconds to a minute, then back off.
Form dough into a sphere (approximately softball-sized), place on a greased pan, and leave to rise for 20 to 30 minutes
Preheat oven to 425.
Place a thin metal pan on a lower shelf in the oven and pour in one cup of water.
When the oven is preheated place the dough in the oven on a rack above the other pan and cook for 20 to 30 minutes.
Let cool 5 minutes.
Cut a hole in the top of the bread bowl and scoop out the insides with a spoon