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Bread bowl: Difference between revisions

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a) "traditional" and "classic" are silly puffery; b) can be made with many brands; c) any evidence that pumpernickel is common?; d) citation needed
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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>
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>


One of the traditional recipes that uses a bread bowl is [[Knorr (brand)|Knorr]] Spinach dip made with their vegetable mix package. This classic recipe in a bread bowl is made with a round [[pumpernickel]] bread loaf.
Spinach dip made with dehydrated vegetable soup mix is often served in a round [[pumpernickel]] bread loaf.{{citation needed|date=September 2021}}


===Coffin lid===
===Coffin lid===

Revision as of 15:51, 30 September 2021

A clam chowder served in a bread bowl (left).
Bread bowl
A porcini mushroom (darker elements) and noodle soup served in a bread bowl
TypeBread
Main ingredientsBread

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. 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

In 2008 The Daily Telegraph reported that a company in Birmingham, UK, was making a naan bread version.[1]

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

Coffin lid

Coffin Lid (棺かん材ざい板いた)

"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.

See also

  • Bread – Food made of flour and water
  • Bunny chow – South African dish consisting of a hollowed-out loaf of white bread filled with curry
  • Edible tableware – utensil consistent of food or which can be eaten
  • List of bread dishes – Dishes using bread as a main ingredient, listed by category
  • Milk toast – Breakfast dish consisting of toasted bread in warm milk
  • Sop – Piece of bread or toast that is drenched in liquid and then eaten.
  • Trencher – Type of tableware used in medieval cuisine

References

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