Garlic Bread Bowl
We didn't think garlic bread could get any tastier than our outrageously delicious, perennially popular Cheesy Garlic Bread. But it's always good to try new ways to enjoy eating garlic, and this recipe makes a thinner, crisper variety of garlic bread which handily doubles up as crockery! It's firm enough to serve hot soup in - such as our Black Garlic Tomato Soup - and then, when you've supped enough soup, you can save on the washing up and eat your bowl! As well as being a dinner party talking point, it has to be the ultimate in eco-friendly crockery.
1 tablespoon instant dry yeast
1 tablespoon caster sugar
1 cup warm water
1 teaspoon fine seasalt
2 teaspoons dried rosemary
2 teaspoons dried oregano
6 teaspoons garlic purée or 6 fat cloves of garlic, crushed
350g strong white bread flour
35g finely grated parmesan cheese
butter to grease
You will also need a rolling pin and some ovenproof bowls, such as a 0.5l Pyrex bowl or a pudding bowl.
To make the dough:
- Measure the yeast, sugar and water into a large mixing bowl, and stir well to combine.
- Add the salt, dried herbs and garlic, stir together thoroughly.
- Weigh in the bread flour and grated cheese, and use a wooden spoon to combine all the ingredients. Then tip the dough into a greased mixing bowl, cover with a tea-towel or similar and leave to rise for an hour or so until the dough has doubled in size.
To make the bread bowls:
- Pre-heat the oven to 190 C, and grease your ovenproof bowl/s with butter.
- Once the dough has risen, divide it into 100g pieces.
- Take one piece and, on a lightly floured work surface, roll it out into a circle.
- Lay the dough circle over the upturned bowl, pressing it down gently to smooth out any air bubbles. Trim the edge, so that there is no dough hanging over the rim of the bowl. Place onto a greased baking sheet and leave to rest for ten minutes.
- Repeat with the remaining pieces of dough (or if you only have one bowl 'mould', you will need to bake each bread bowl separately)
- Bake the bread bowl for 20 minutes, until golden, then remove and leave to cool on a wire rack.
- Once cool, gently slide a palette knife between the bread and the Pyrex bowl - the greased bowl should slide out fairly easily. Leave the bread bowl to cool completely.
- Serve filled with warm soup or chowder.