Stuffing Bread Bowls
- Bread bowls:
- 1 1/4cups1 1/4 cups lukewarm water
- 1/4cup1/4 cup vegetable oil
- 3cups3 cups King Arthur Unbleached All-Purpose Flour
- 1/2cup1/2 cup semolina
- 2teaspoons2 teaspoons ground sage
- 1teaspoon1 teaspoon dried thyme
- 1 1/4teaspoons1 1/4 teaspoons salt
- 1tablespoon1 tablespoon sugar
- 3tablespoons3 tablespoons potato flour or 1/2 cup dry potato flakes
- 2tablespoons2 tablespoons Baker's Special Dry Milk or nonfat dry milk
- 2 1/2teaspoons2 1/2 teaspoons instant yeast
- 6tablespoons6 tablespoons butter
- 6tablespoons6 tablespoons King Arthur Unbleached All-Purpose Flour
- 1 3/4cups1 3/4 cups chicken stock or broth
- 1/2cup1/2 cup half and half or milk
- 5 1/2 to 6cups5 1/2 to 6 cups cooked turkey or chicken, cut or torn into bite-sized pieces
- 1/4 to 1/2teaspoon1/4 to 1/2 teaspoon salt, depending on the saltiness of the broth
- 1/4teaspoon1/4 teaspoon dried thyme
- 2tablespoons2 tablespoons dry sherry, optional, for flavor
- 1 1/2cups1 1/2 cups frozen peas and carrots, cooked and drained
- 1cup1 cup frozen pearl onions, cooked and drained
Adapted from kingarthurflour.com
1. Combine all of the dough ingredients, and mix and knead them, by hand, mixer, or bread machine, to make a smooth dough.
2. Place the dough in a bowl or rising container, cover it, and let it rise for about 90 minutes, until it's just about doubled in bulk.
3. Gently deflate the dough, and divide it into six pieces.
4. Round each piece into a ball.
5. Stagger the balls on a lightly greased or parchment-lined baking sheet. Cover, and let rise for about 1 hour.
6. The balls should become quite puffy. Towards the end of their rising time, preheat the oven to 350°F.
7. Bake the buns till they're a deep, golden brown, about 25 minutes. Remove them from the oven, and let them cool right on the pan.
8. When you're ready to make bread bowls, cut the top 1/3 off each bun.
9. Gently and carefully scoop out the bread inside. Reserve it to make herb-flavored crumbs, if desired.
10. Place the bread bowls on a baking sheet or platter, and set them aside while you make the filling.
11. Melt the butter in a heavy saucepan and add the flour, stirring to combine.
12. Slowly add the broth in a stream, stirring constantly to keep the mixture from becoming lumpy. If it does get lumpy, just keep stirring till it smooths out.
13. Add the half and half or milk, stirring till smooth. Bring just to a boil, then simmer gently, stirring frequently, for 5 minutes.
14. Add the chicken or turkey, salt, thyme, and sherry, stirring to combine.
15. Add the cooked, drained vegetables, stirring to combine.
16. Bring the mixture just to a simmer, and immediately spoon a generous 1/2 cup into each bread bowl. Serve immediately.