Bread Bowl

Cold days call for warm soup and calorie filled bread. More specifically...
 Cauliflower Soup In a Bread Bowl   (ridiculously simple)                        


Cauliflower Soup:                                                           

4 c. Cauliflower Flowerets (obviously)                                  

1  Potato cut into cubes

1  Carrot

1/2 Onion

4 c.  Vegetable broth

tbs. Olive oil

Dash of garlic powered and onion powder

1 c. Water (if needed)

Sauté onions at the bottom of the pan using olive oil.  Add veg broth and mix in vegetables.  Bring to boil and let simmer. (add water if needed) 30 min.  oh and salt pepper to taste. I add extra spice to everything thyme and oregano.

Bread Bowl: 
                                                 
1  packet active yeast

1 1/4 c. warm water

1 tsp. salt

4 Cups Flower     

1/2 tbs. Corn meal  (to pub on the outside with whatever seasonings)

 dissolve yeast in the warm water. Let stand until creamy. Add salt, oil, garlic powder, onion powder and 2 cups flour to the yeast mixture, Mix. Stir in the remaining flour.  knead until elastic. Oil a large bowl, place the dough in the bowl and turn to coat. Cover and let rise in a warm place until

doubled the size (about 40 minutes) Punch dough down, and divide into 2 equal parts or 4. Shape each portion into round loaf. Place loaves on baking sheets rub with cornmeal and olive oil. let rise in a warm place, until doubled in bulk (about 35 minutes.)

Bake at 400 degrees F for 15 min.

Let cool

To make bowls: Cut a 1/2 inch thick slice from top of each loaf. scoop out centers, leaving thick shells. Fill bread bowls with hot soup and serve immediately.