Beer Cheese Bread Bowls

Three things that go so well together, the yeast of the the beer, with the flour of the bread and the creaminess of the the cheese. This is a natural to go with chili. And as I have leftover charsiu, and I have some chuck steak, and I always have spices, it would be a safe bet that I will make chili tonight and serve it in these bread bowls …

A bread bowl is a round loaf of bread which has had a large portion of the middle cut out to create an edible bowl. Bread bowls can be used to serve chili, and other thick stews (often, but not always, with a cheese or cream base). Soups with thinner bases are not generally served in bread bowls, as the broth would make the bread get too soggy too quickly.

The bread becomes flavored as it absorbs some of the stew’s base, and can be eaten after the stew has been eaten.

I first had this is a U.K. pub, and it has been a favorite since then,

Preparation

1. Dissolve the sugar and yeast in the brown ale and set aside to proof.
2. Mix the flours, cheeses, powdered milk, salt, mustard powder, eggs, herbs and fennel seeds in a large mixing bowl.
3. Add the yeast and beer mixture and mix until the mixture forms a soft dough.
4. Knead the dough for 20-25 minutes until smooth and elastic.
5. Divide the dough into eight boules and place them onto parchment paper.
6. Using a sharp knife, slash the top of the boules with a crisscross pattern.
7. Cover with a clean damp towel and rise for two hours in a warm, draft-free place.
8. Dough should double in size.
9. Preheat the oven to 400F.
10. Brush each boule with the egg white.
11. Bake for 25-30 minutes, or until the crust is golden-brown.
12. Remove and cool on a rack for 1 hour

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