SC - Bread Soup Bowls

[Bonne]

> 

>      what we did was put circles of dough into muffin pans and bake
> them. However, we had major problems with the dough slumping as it baked. I
> believe what we ended up doing was baking them for a bit and then tamping them
> down to flatten the walls and bottoms, and finishing the baking. A large pain,
> as I said! Now, if you had muffin tins that would work for it (i.e., were far
> apart, like some of the popover tins I've seen), the best way would be to
> drape them over the bottoms, so gravity would be working *for* you, not
> against you. An alternative, if you have enough tins, might be to bake the
> dough sandwiched between two tins, with the top one weighted a bit. A stiff
> dough will help, too. But do several trials, if you can, to find out what
> works best for you. We were stuck with a bit of a time crunch and had to get
> them all done on the one day we had set aside, so had limited options when
> problems developed...........
> 
>                         Ldy Diana


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. 

As for the doing, I would go as far as baking them, leaving only thawing and
warming (mostly to make sure they are dry) and cutting for on site tasks. 

The interior bits of bread can be made into a nice pudding, or fed to the poor
as a charity.

Bonne

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