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  • 2015/10/14
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Clam chowder in a bread bowl

レシピ
材料・調味料
Bacon
5 slices
Sweet onion
1/2 cup
Olive oil
2 TBSP
Clams
2 cans
Potatoes
2 cups diced
Shredded carrots
1/2 cup
Celery
1/2 cup
Cream starter
1 container
Seafood stock
2 cups
Yeast
4 1/2 tsps
Warm water
2 1/2 cups
Sugar
1 tsp
Salt
2 tsp
Vegetable oil
2 tsp
Flour
7 cups
Cornmeal
1 TBSP
Egg white 1
Water
1 TBSP
作り方
1
Dice onions
chop bacon
Dice potatoes
Chop celery
set aside
2
In a Dutch oven place the oil onions and bacon cook until onions are tender and translucent
Add in the celery and continue to cook 4-5 minutes
Add in the carrots potatoes and sea food stalk continue cooking 10 minutes
Add in cream starter cook covered for 2 hours stirring occasionally
Add The clams (including juices in cans) and continue to cook until potatoes are fork tender
3
Bread bowl:
In a large bowl, dissolved yeast and sugar in warm water. Let proof until creamy, about 10 minutes.

Add salt, oil, and 4 cups flour to the yeast mixture; beat well. Stir in remaining flour, half cup at a time, beating well with electric mixer at medium speed after each addition.

When the dough has pulled together, turn onto a lightly floured surface and knead until smooth elastic, about six minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in value, about 40 minutes.

Punched dough down. Devide into 6-8 equal portions. Shape into a 4 inch round loaf. Place dough on a lightly greased baking sheet sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 45 minutes.

4
Bread bowls continue:
Preheat oven to 400°F. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the balls with half of the egg wash.

Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes until golden brown. Cool on wire racks.

To make bowls: cut in half inch thick slice from the top of each loaf; scoop out the centers, leaving three-quarter inch thick shells. Fill bread bowls with hot soup and serve immediately.
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