Bread bowl: Difference between revisions

Bread bowl
	A porcini mushroom (darker elements) and noodle soup served in a bread bowl
Type	Bread
Main ingredients	Bread
	Media: Bread bowl;

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Revision as of 21:46, 16 March 2024

A bread bowl is a round loaf of bread which has had the top cut off and a large portion of the middle hollowed out to create an edible bowl. They are typically larger than a roll but smaller than a full sized loaf of bread.

Bread bowls can be used to serve chili, New England–style clam chowder, 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. Bread bowls are also used for dips, using the scooped-out bread for dipping.

Variations

A British firm has marketed naan bowls filled with chicken tikka masala.^[1]

Spinach dip made with dehydrated vegetable soup mix is often served in a round pumpernickel bread loaf.^{[citation needed]}

Coffin lid

"Coffin lid" or "coffin bread" (Chinese: 棺かん材ざい板いた; pinyin: guāncáibǎn; Pe̍h-ōe-jī: koaⁿ-chhâ-pán) is a Taiwanese variant developed in Tainan. It uses Texas toast – preferably those cut from the soft loaves popular in East Asia – deep frying the bread to a crisp. A layer of crust is then cut away to expose the inside, which is then dug out, allowing stews to be placed in. The crust layer is then replaced on top of the stew.

References

^ Wallop, Harry (January 7, 2008). "I'll have the soup. And the bowl, please". The Daily Telegraph. Retrieved 2020-12-24.

External links

Media related to Bread bowls at Wikimedia Commons

[1] Wallop, Harry (January 7, 2008). "I'll have the soup. And the bowl, please". The Daily Telegraph. Retrieved 2020-12-24.

[1]

@@ Line 1: / Line 1: @@
-{{short description|Round loaf of bread which has had a large portion of the middle cut out to create an edible bowl}}
 {{More citations needed|date=December 2015}}
+{{short description|Round loaf of bread which has had a large portion of the middle cut out to create an edible bowl}}
-[[File:Clam Chowder.JPG|thumb|A clam chowder served in a bread bowl (left).]]
 {{Infobox prepared food
-| name             = Bread bowl
+| name = Bread bowl
-| image            = Porcini mushroom soup in breadbowl poland 2010.JPG
+| image = Porcini mushroom soup in breadbowl poland 2010.JPG
-| image_size       = 250px
+| image_size = 250px
-| caption          = A [[porcini mushroom]] (darker elements) and noodle soup served in a bread bowl
+| caption = A [[porcini mushroom]] (darker elements) and noodle soup served in a bread bowl
+| type = [[Bread]]
-| alternate_name   =
+| main_ingredient = Bread
-| country          =
-| region           =
-| creator          =
-| course           =
-| type             = [[Bread]]
-| served           =
-| main_ingredient  = Bread
-| variations       =
-| calories         =
-| other            =
 }}
+[[File:Clam Chowder.JPG|thumb|A clam chowder served in a bread bowl (left)]]
-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 (vessel)|bowl]]. They are typically larger than a [[Bread roll|roll]] but smaller than a full sized loaf of bread.
+A '''bread bowl''' is a round [[loaf]] of [[bread]] which has had the top cut off and a large portion of the middle hollowed out to create an [[Edible tableware|edible]] [[bowl]]. They are typically larger than a [[Bread roll|roll]] but smaller than a full sized loaf of bread.
-Bread bowls can be used to serve [[Chili con carne|chili]], [[New England]]-style [[clam chowder]], and other thick [[stew]]s (often, but not always, with a cheese or cream base). [[Soup]]s 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. Bread bowls are also used for [[Dip (food)|dip]]s, using the scooped-out bread for dipping.
+Bread bowls can be used to serve [[Chili con carne|chili]], [[New England]]–style [[clam chowder]], and other thick [[stew]]s (often, but not always, with a cheese or cream base). [[Soup]]s 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. Bread bowls are also used for [[Dip (food)|dip]]s, using the scooped-out bread for dipping.
 ==Variations==
-In 2008 ''[[The Daily Telegraph]]'' reported that a company in [[Birmingham]], UK, was making a [[naan]] bread version.<ref>{{cite news|last=Wallop|first=Harry|date=January 7, 2008|title=I'll have the soup. And the bowl, please|newspaper=[[The Daily Telegraph]]|url=https://www.telegraph.co.uk/news/uknews/1574628/Ill-have-the-soup.-And-the-bowl-please.html|access-date=2020-12-24}}</ref>
+A British firm has marketed naan bowls filled with [[chicken tikka masala]].<ref>{{cite news|last=Wallop|first=Harry|date=January 7, 2008|title=I'll have the soup. And the bowl, please|newspaper=[[The Daily Telegraph]]|url=https://www.telegraph.co.uk/news/uknews/1574628/Ill-have-the-soup.-And-the-bowl-please.html|access-date=2020-12-24}}</ref>
 Spinach dip made with dehydrated vegetable soup mix is often served in a round [[pumpernickel]] bread loaf.{{citation needed|date=September 2021}}
 ===Coffin lid===
-[[File:棺かん材ざい板いた.jpg|thumb|200px|right|Coffin Lid (棺かん材ざい板いた)]]
+[[File:棺かん材ざい板いた.jpg|thumb|200px|right|Coffin Lid ({{Lang|zh|棺かん材ざい板いた}})]]
-"Coffin lid" or "[[coffin bread]]" ({{zh|c=棺かん材ざい板いた|p=guāncáibǎn|poj=koaⁿ-chhâ-pán}}) is a Taiwanese variant developed in [[Tainan]]. It uses [[Texas toast]]{{ndash}}preferably those cut from the soft loaves popular in East Asia{{ndash}}[[deep frying]] the bread to a crisp. A layer of crust is then cut away to expose the inside, which is then dug out, allowing stews to be placed in. The crust layer is then replaced on top of the stew.
+"Coffin lid" or "[[coffin bread]]" ({{zh|c=棺かん材ざい板いた|p=guāncáibǎn|poj=koaⁿ-chhâ-pán}}) is a Taiwanese variant developed in [[Tainan]]. It uses [[Texas toast]] {{ndash}} preferably those cut from the soft loaves popular in East Asia {{ndash}} [[deep frying]] the bread to a crisp. A layer of crust is then cut away to expose the inside, which is then dug out, allowing stews to be placed in. The crust layer is then replaced on top of the stew.
 ==See also==
 {{portal|Food}}
-{{div col}}
+* [[Bunny chow]]
-* {{annotated link|Bread}}
+* [[Egg in the basket]]
-* {{annotated link|Bunny chow}}
+* [[Handwich]]
-* {{annotated link|Edible tableware}}
-* {{annotated link|List of bread dishes}}
+* [[List of bread dishes]]
-* {{annotated link|Milk toast}}
+* [[Milk toast]]
-* {{annotated link|Sop}}
+* [[Sop]]
-* {{annotated link|Trencher (tableware)|Trencher}}
+* [[Trencher (tableware)]]
-{{div col end}}
 ==References==

v t e Bread
Types	Brown bread Bun Flatbread Multigrain Quick Rye bread Salt-rising Sandwich bread Soda bread Sourdough Sprouted Unleavened White bread Whole wheat
Ingredients	Baker's yeast Barm Calcium propanoate Dough conditioner Eggs Fat Flour Leavening agent Milk Salt Sugar Water
Equipment	Oven Bread machine Bread pan Dough scraper Farinograph Lame Peel Stand mixer Warmer Toaster Weighing scales
Processes and techniques	Autolysis Baking Biga Chorleywood bread process Kneading Leavening Maillard reaction No-knead bread Proofing Pre-ferment Pre-slicing Sponge and dough Steaming Straight dough Vienna process
Uses	Bread crumbs Bread bowl Bread pakora Bread pudding Croutons French toast Rusks Stuffing Sandwiches Toast
Other	Bakery Breadmaking Baker percentage Bread and salt Bread in Europe History of bread
List articles	American breads Brand name breads Bread dishes Bread rolls British breads Buns French breads Indian breads Pakistani breads Quick breads Sourdough breads Sweet breads Swiss breads Toast dishes
Category