Despite the long time these bread bowls take to make, they are actually fairly easy! You may have to plan a day ahead with these bread bowls, but they will be well worth it. Thank you to Omaha Steaks for providing the clam chowder that filled these wonderful bread bowls!
Difficulty: 2 (totally doable)
Hands On Time: 20 minutes Cook Time: 30 minutes Rise time: 24 hrs Total Time: 1 day 50 minutes Servings: 2 large bread bowls
San Francsico is my favorite city in the whole world. Even if I can only spend one hour in that city, I will make it happen. Clam Chowder in a sour dough bread bowl at Fisherman’s Wharf = happiness. It doesn’t get more San Fransican than that.
This clam chowder from Omaha Steaks is so easy to make! All you have to do is place the frozen bag of soup in a boiling pot of water. When the soup is thawed and hot, you just cut the corner of the plastic bag and pour it right into these delicious herbed bread bowls. I totally love this because you can put a little extra work into making fancy bread bowls because the soup making is so easy.
I decided to deviate from the traditional sourdough bread bowl for clam chowder. The herbs in this bread are a perfect compliment for this clam chowder! There’s one secret to making perfect bread bowls: when you are forming them the key is to pull the top really tight and tuck all the edges together so there are no seams. This will prevent your bread bowls from growing into odd shapes. So go ahead, get these bread bowls rising so that you can enjoy this delicious dinner tomorrow night.
- ¼ tsp yeast
- 1 ½ tsp salt
- 1 tsp sage
- 1 tsp thyme
- 1 tsp rosemary
- 3 cups bread flour
- 1 2/3 cups water
- 2 packages Omaha Steaks New England Clam Chowder
- In a large mixing bowl, combine the yeast, salt, sage, thyme rosemary and flour.
- Add the water and mix until combined.
- The dough should be very sticky.
- Cover with plastic wrap and let sit 12-24 hours.
- On a well floured surface with well floured hands, divide the dough into 2 equal sections.
- Create balls by pulling the top of the dough tight and pinching the seams together.
- Place balls seem down and let raise 1 hour.
- Preheat oven to 450.
- Bake bread bowls for 30 minutes.
- Let cool at least 20 minutes.
- Cut the top portion of the bread bowl off.
- Dig out some of the bread from the inside of the bowl.
- Fill each bowl with one package of heated clam chowder.