Taco Soup in a Bread BowlPosted: October 21, 2007
This is yummy soup and it isn’t too spicy. This is my first attempt at making a bread bowl and it didn’t turn out quite right. The size was okay, but it really was too flat. I’m not much of a bread baker and I think that the next time I decide to do this, I’m stopping a Panera and buying bread bowls from them. Here is how I made them:
1/2 cup water — 70-80 degrees
1 cup warm milk — 70-80 degrees
2 tablespoons butter — softened
2 tablespoons sugar
1 1/2 teaspoons salt
4 cups all-purpose flour
2 packages active dry yeast — (2 Tbsp)
1 egg white — beaten
In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed.)
When the cycle is completed, turn dough onto a lightly foured surface. Divide into six portions; shape into balls. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with egg white. Bake at 375 degrees for 20-25 minutes or until golden brown. Cool on wire racks.
To make bowls, cut the top fourth off of bread; carefully hollow out bottom of each leaving a 1/4″ shell (discard removed bread or save for another use).
The Taco Soup recipe is as follows:
1 pound ground beef (or turkey)
1 large onion — chopped
1 package ranch dressing mix
1 package taco seasoning mix
1 can chili beans
1 can Mexican tomatoes (Rotel)
1 can corn
2 cans beef broth
Simmer 1 hour.
Even though it didn’t look like I wanted it to look, it still tasted yummy. I added shredded cheddar cheese to the top for some extra yumminess.