Reinhart's French Bread (French Bread 1 - Crust and Crumb) as bread bowls

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Niashi on 2 May 2010 at 16:46

I'm going to make soup and sammies for dinner some night soon and decided on some bread bowls, so I've been looking into various ideas and so I thought, maybe this recipe would work well.

So I was wondering if anyone has tried it, if it has worked out, any changes they had to do.

Husband doesn't really like cornbread. But, we were really curious so I did a test run of it last night and the recipe actually works pretty well. I skipped the retarding because it was a test run though, but even thouigh, came out pretty nice.

Many people just bake small Boules and dig them out for bread bowls and cut ror tear up the bread for croutons. I have never made them , but I would think French has a little less give than a Rustic Italian would for shaping and baking over oven proof soup bowls. Here is a great link for a great recipe and some good tips or making it.

http://www.cookography.com/2008/rustic-italian-bread