How to Make a Gumbo Bread Bowl

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Bread bowls are a great way to serve soups, stews, chowders and gumbos. The Creole seasoning used in this spicy recipe complements hot gumbo of any kind. Try this easy method to make your own gumbo bread bowl and you'll leave all of your dinner guests happy.

Things You'll Need

• Active dry yeast Mixing bowls All purpose flour Creole seasoning Brown sugar Salt Ground black pepper Milk Vegetable shortening Sugar Eggs Vegetable oil Dish towels Cookie sheets Wire cooling racks Fresh parsley (optional) Lemon wedges (optional)

Instructions

1. Dissolve two (2.5 oz.) packages of active dry yeast in 1 cup of warm, but not hot, water. In a separate bowl, combine 2 cups flour with 2 tsp. Creole seasoning, 1 tsp. brown sugar, 2 tsps. salt, and 2 tsps. ground black pepper. Add more or less, depending on your tastes. Warm 1 cup milk in the microwave or on the stove for several minutes, but do not bring to a boil.

2. Stir the warm milk, ½ cup vegetable shortening, ¼ cup granulated sugar, two large eggs and the seasoned flour into the yeast and water. Beat the mixture until smooth. Stir in up to 4 additional cups of flour, as needed, to form a soft doughy consistency.

3. Transfer the dough to a floured work surface and knead with your hands until it's smooth and stretchy, five to seven minutes. Grease a large mixing bowl with vegetable oil and place the kneaded dough inside. Turn the dough over so that all sides absorb some of the oil. Cover the bowl with a dish towel dampened with warm water, and allow the dough to rise for one hour or until it's doubled in size.

4. Remove the damp dish towel, punch the dough down using your fist and transfer it to a floured work surface. Divide the dough into six to eight equally sized pieces and form each piece into a ball.

5. Grease two cookie sheets with vegetable oil or cooking spray, and place three to four dough balls on each. Space them approximately three inches apart, to allow room for rising. Place the cookie sheets inside the cold oven and let them rise for about 30 minutes or until they have doubled in size again.

6. Bake the gumbo bread bowls at 350 degrees F for 20 to 25 minutes, or until they are golden brown and done in the center. Remove them from the oven and place on wire cooling racks for several minutes to cool.

7. Cut a slice from the top of each bread bowl and hollow out the inside with a spoon. Leave about ½ inch of outer shell to hold the gumbo in. Fill with hot, cooked gumbo and serve immediately. Garnish each gumbo bread bowl with the top piece of bread, fresh parsley and a lemon wedge, if desired.

Tips & Warnings

• Do not fill the bread bowls with gumbo until you are ready to serve, or they may become soggy and loose their firm, crisp texture.