SC - Period pigs,-the final word for a while

[Mordonna22@aol.com]

In a message dated 11/7/98 2:49:23 PM Eastern Standard Time,
oftraquair at hotmail.com writes:

<< 
 Lady Diana, 
 
 It sounds to me like you were trying much too hard!  Rather than bowl shaped
 bread, I think what is wanted are round loaves of bread about the size of a
 large grapefruit.  A good solid crust is a plus, not a soft or flaky crust.
 The top bit is cut off and the insides removed, leaving an inch thick layer
of
 bread on the bottom, and half that much on the sides.  Then the soup,
 preferably a thick stew, is ladled into the bread "bowl" and served, perhaps
 with the top crust stuck back on. 
  Bonne
 
  >>
	You may well be correct--the original poster will have to tell us. I hadn't
paid enough attention to the "soup" part of the message title--I was thinking
about the ones we did, which were for holding a chicken mixture (from Platina,
IIRC) that had lots of liquid, but wasn't really a soup. As this was part of a
large feast, we only wanted to serve about 1/4--1/2 cup of this to each
person, and the bread cups made in muffin tins were just the right size. A
couple of pluses to this method, though, are that it takes a lot less dough
overall than making small loaves of bread, *and* the double crust and dense
texture make them MUCH less prone to leakage than loaves would be. Not to
mention that they take up less freezer space........ ;-)


			Ldy Diana
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