Bread bowl

Bread bowl is a type of bread that is hollowed out and filled with a variety of dishes such as soup, chili, stew, or dip. The concept of the bread bowl is believed to have originated in the Middle Ages, where thick, hard bread was used as a serving vessel for stews and porridge.

History

The use of bread as a bowl or plate has been documented in many cultures throughout history. In the Middle Ages, a thick, hard bread known as a trencher was used as a plate for meats and stews. After the meal, the trencher could be eaten, given to the poor, or fed to dogs. The modern bread bowl, with its softer, edible bread, is a more recent innovation.

Preparation

To prepare a bread bowl, a round loaf of bread is typically used. The top of the loaf is cut off and the inside is hollowed out, leaving a thick shell of bread. The removed bread can be served on the side or used to make breadcrumbs or croutons. The hollowed-out loaf is then filled with a dish such as soup or dip. The top of the loaf can be replaced as a lid, or it can be left off.

Variations

There are many variations of the bread bowl. In San Francisco, a popular version is the clam chowder bread bowl, where clam chowder is served in a hollowed-out sourdough loaf. In Germany, a bread bowl known as a brottöpfchen is filled with a variety of dishes, including goulash and beer cheese.

See also

• List of bread dishes
• List of soups
• List of stews

References

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  Clam Chowder

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  Porcini mushroom soup in a bread bowl
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  Clam chowder in a bread bowl