EDIBLE BREAD BOWLS RECIPES

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture and 3 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a kitchen towel and let rise in a warm place until doubled, about 30 minutes., Preheat oven to 500°. Punch dough down. Divide and shape into 6 balls. Place 3 in. apart on 2 baking sheets that have been generously sprinkled with cornmeal or greased. Cover with a kitchen towel; let rise in a warm place until doubled, about 15 minutes. Spray loaves with water; if desired, generously sprinkle with sesame seeds. Using a sharp knife, score surface with shallow cuts in an "X" pattern. Bake 2 minutes. Reduce oven setting to 425°. Bake until golden brown and internal temperature reaches 190°-200°. Remove from pans to wire racks to cool completely., Cut a thin slice off the top of bread. Hollow out bottom portion of loaf, leaving a 1/2-in. shell. Discard removed bread or save for another use, such as croutons.

Steps:

• Prepare Edible Bread Bowls. While bread bowls are baking, melt butter in large saucepan. Add carrot, celery and onion; cook and stir 5 minutes or until tender. Stir in rice and barley; cook 2 minutes.
• Add broth and thyme; bring to a boil. Reduce heat to low; simmer 20 to 25 minutes or until rice and barley are tender. Add turkey and corn; cook 5 minutes or until heated through. Add half-and-half; heat, but do not boil. Season with salt and pepper to taste.
• Place bread bowls on rimmed plates or in shallow bowls. Serve chowder in bread bowls.