Sunday, September 28, 2008

soup bowls

Perfect addition to a yummy fall soup or stew!  A favorite at our house is to fill the bowl with spinach dip, and then use the bread for dipping.  YUM.

1 loaf Rhodes white or wheat bread, thawed but still cold

1 egg, beaten

*Cut loaf into thirds.  Form each third into a ball.  Place on a large sprayed baking sheet.  Brush with egg.  Cover with sprayed plastic wrap.  Let rise until double in size.  Remove wrap and bake at 350 for 25 minutes or until golden brown.  Cool and slice off top.  Hollow out bowl and fill with favorite dip, chili, soup, or stew.


from Rhodes Bake'n'Serve


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