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Bread Bowls #3

Bread Bowls #3 — a community recipe on Potlikkr.

Ingredients

• Pizza Dough

Method (preview)

1. 1

   Having worked at Perkins, I have made a lot of bread bowls for chef's salads and chili bowls. The bowls come to Perkins restaurant in boxes of 40. Inside the box are units of dough that I refer to as cow pies. I lay them out on a sheet pan until softened in a proofing box, then, with a spray release, I cover either a small, inverted stainless steel bowl for the chef's salad, or an inverted porcelain chili bowl, and spread the dough as evenly as possible over the top. I wet my hands with a whole egg wash while forming, then bake in a 375 degree oven for 12-15 minutes. The dough is labeled 'Italian bread bowl', but this is not Italian bread that I am dealing with. It's more like a pizza dough that has oil in it. I think that pizza dough would be a good choice, personally, as long as you use at least some oil. Straight French or Italian bread would likely be rather crisp.

2. 2

   At home I have also tried making a pizza dough, forming it into 12 oz. balls, egg washing with a whole egg, and baking. After baking and cooling I merely cut a circle around the top and rip out the excess dough. That way you can have your soup and have something like soft croutons to put in. One extra step That I have also taken was to put the excess dough in the pan and lightly brown it in the oven, That way, I have better style croutons. One way or the other, I prefer the home made dough MUCH better than the restaurant stuff.