Tuesday, September 1, 2009

Bread Bowls and Clam Chowder

Now I know it is not quite soup season yet, but how can you resist this, even in the summer?
Bread Bowls
½ C. warm water
1 C. warm milk
2 Tbsp. butter, softened
1 ½ tsp. salt
4 C. flour
2 pkg. yeast
1 egg, beaten
Pour ingredients into a bread machine in the order suggested by the manufacturer. Select dough cycle. After about five minutes of mixing, add 1-2 Tbsp water or flour if needed. Complete dough cycle on bread machine. Divide dough into four equal parts and shape into balls. Place on greased baking sheets. Cover and let rise until doubled (about 30 minutes). Brush tops with egg. Bake at 375 for 20-25 minutes. Cool on wire racks. Slice off top ¼ of bread bowl and hollow out. Save the extra bread to dip in your soup.
Clam Chowder
1 c. chopped onion
1 c. diced celery
1 c. diced potatoes
2 cans minced clams
¾ c. butter
¾ c. flour
1 qt. half and half
1 ½ tsp. salt
Pepper to taste
½ tsp. sugar
Drain clams juice from canned clams into saucepan. Add vegetables and water to barely cover. Simmer covered over medium heat until tender (about 20 minutes). Melt butter and add flour. Cook one minute. Add half and half. Stir with wire whisk until thick. Add undrained vegetables, clams and sugar. Heat through.

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