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Old 01-23-2011, 06:58 AM   #1
SimplySherri
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Default Favorite Winter Food

Sourdough Bread Bowl filled with Home-made Chili
Ingredients for sourdough starter
1 package active dry yeast
1½ cups flour
2½ cups lukewarm water ( very important:lukewarm is between 105 and 115 degrees. if your water is not warm enough the yeast will never rise)

Directions for sourdough starter:empty a single yeast pack into a bowl. Add the water and stir. It will start to bubble after about 15 minutes.
Once it’s going, add the flour and stir again.
You should still see it bubbling after adding the flour.

Cover the bowl and set it someplace warm for two to three days.
Now we are set to make our sourdough bowls(2 or 3 days later)

Ingredients


3 cups flour
1 tablespoon salt
1 cup sourdough starter
1/2 cup lukewarm water (over 100°)
Directions:
Start by combining the flour and salt in a large mixing bowl and making a well in the center.
Grab your bowl of sourdough starter, uncover and Give the starter a good stir. After a couple of days of sitting to ferment, it will separate and the flour will settle to the bottom.
A single batch of starter is good for three cups, so unless you’re doing a triple batch you’ll need to scoop some out as our recipe calls for only 1 cup of starter.
If you’re not using all the starter, add a handful of flour and a little warm water to it and stir. By “feeding” the starter, you can keep it going indefinitely. There are bakeries in San Francisco who claim they’ve been feeding the same starter for over a century.
Add the starter and water to the flour, and stir until it forms a rough dough




The dough won’t come together just using a spoon. Use your hands to work the dough in the bowl until it comes together into a ball.

Throw down a handful of flour and roll the dough in it.
Kneading dough isn’t just about getting all the ingredients combined. You’re also stretching out the gluten. Start by pushing the dough away from you with the heel of your hand. Fold the end back towards you, and repeat. Keep doing this until the dough is smooth and elastic. You’re done when the dough is smooth and satiny.

Place the dough in a lightly-oiled bowl to rise. If you’ve got an antique bread bowl you can get away without oiling it.Don’t use a stainless steel mixing bowl for this.
Cover the bowl with a clean dish towel and place it in a warm place until the dough has doubled in size — about two hours. It was cold in my house so, while I was mixing and kneading the dough, I set my oven on the lowest setting. I turned it off when I put the bowl in
. My dough had risen to twice it's size in 2 hours. Remove the dough from the bowl and punch it down. You want to knock most of the volume out of it.
Then knead the bread briefly, just to get it back into a nice ball shape.

If you’re making a loaf, this is when you put it in the pan. Since I was making bread bowls I cut the dough in half, then in half again.Then knead each of the pieces just until it was round again.Form each piece of dough into a ball, and tuck any loose edges or seams underneath.Place the dough on a baking sheet — ungreased — as far apart as you can.Put the baking sheet somewhere warm so the dough can rise a second time.
Let the dough double in size. It should take about an hour-and-a-half.Bake at 425° for 15 minutes, then 375° for another 30 minutes. They are done when they make a hollow sound when you thump them.

to make bowls, cut off top, gently scoop out center, leaving a firm bottom.
Thanks to Drew Hime for this wonderful and tasty recipe.
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Old 01-23-2011, 07:11 AM   #2
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My home-made chili recipe

1lb lean ground beef (ground turkey or chicken works also)
1 can Red Kidney Beans
1 can Black Beans
1 can Light Red Kidney Beans
1 Large can diced tomatoes
1 Large can Tomato puree
1 can Tomato paste
1/2 tsp paprika
1/2 tsp chili powder
1/2 tsp cumin
1/4 cup diced garlic clove
1/4 cup diced onion ( I use sweet onions but any onion you like will work)
1/4 cup diced jalapeno's.
2 cups water
1 cup of shredded cheese ( I use provolone, hubby likes sharp cheddar)
I large cooking pot or use a crock pot. I do and it works wonderfully.


Directions:

Brown ground beef in the bottom of your pot. Don't drain juices.
While browning beef, Open beans, drain and rinse well.
Once beef is browned:
Add bean mixture
Add all other ingredients, stirring to mix well.
Bring to a boil on stove top (if you're using the stove, not the crock pot), turn down to simmer for an hour and half or until beans are tender.
Using the crock pot, I just throw everything in and turn it on high, let it cook until we are ready for dinner(about 4-5 hours)

Scoop chili into sourdough bread bowls, top with chopped onions and cheese or any item you choose. (Frito chips anyone?)
Dip the bread you scooped out to form the bowl into your chili and enjoy.
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Old 01-23-2011, 07:53 AM   #3
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Sherri, with that bread bowl, this is going to sound stupid, sorry, but is there a way to make it just "white bread" bowl?
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Old 01-23-2011, 07:54 AM   #4
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Of course. You can use any type of bread recipe. Sometimes we make whole wheat ones.
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Old 01-23-2011, 08:21 AM   #5
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Regular Bread Bowl Recipe:
Ingredients

  • 2 (.25 ounce) packages active dry yeast
  • 1 cup warm water (110 degrees to 115 degrees)
  • 1 cup warm milk (110 to 115 degrees F)
  • 1/2 cup shortening
  • 1/2 cup sugar
  • 2 eggs
  • 2 teaspoons salt
  • 6 cups all-purpose flour
  • Cornmeal
Directions

  • In a mixing bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, eggs, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface. Divide into eight pieces; shape each into a ball. Grease two baking sheets and sprinkle with cornmeal. Place four balls 3 in. apart on each prepared pan. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
  • For bread bowls, cut a thin slice off the top of bread. Hollow out bottom half, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill with chili, chowder or stew.
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Old 01-23-2011, 08:23 AM   #6
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Sweet! My store sells Bob's Red Mill mixes, grains, flours, etc. so I am going to have to try this. Thanks!
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Old 01-23-2011, 11:31 AM   #7
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That looks good. I'm just too damn lazy to make it myself LOL
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Old 01-23-2011, 11:53 AM   #8
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I can't wait to try this! Maybe Superbowl Sunday.
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Old 01-23-2011, 02:09 PM   #9
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Yep, my absolute FAVORITE winter food! I make chile in the bread bowl, Clam Chowder or stew in the bread bowl...

If you don't want to make the bread (shortcut for Wingz lmao) check your grocery baking department. Sometimes they have the right size sourdough round... just cut the top, dig out the bread (and put in it's own basket to use for dipping) and pour in whatever your pleasure
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Old 01-23-2011, 02:26 PM   #10
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Oh God yeah TK, clam chowder in a warm bread bowl.YUMMY! Or Cream of Potato with crunchy bacon bits (real bacon) on top.. oh god, it's heaven..LOL
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