Soup Bread Bowl

Ingredients for Bread Bowl

500g Universal First Class Flour 

6g Instant Yeast

7.50g Salt

30g Honey

280g Water

25g Shortening

Ingredients for Soup

5g Garlic, Minced

25g Onion, Minced

300g Full Cream Milk

3g Salt

700g Squash

30g Olive Oil

1.50g Cayenne Pepper

Ingredients for Soup Toppings

50g All Purpose Cream

25g Parsley

Procedure for Bread Bowl:

1. In a bowl, sift Universal First Class Flour then add the yeast. Place the mixture in mixer and mix for 2 minutes at low speed. 
2. In a separate bowl, combine water, honey, and salt. Mix until dissolved.  
3. Add the water mixture in spiral mixer and mix for 2 minutes using low speed. 
4. Once dry ingredients are hydrated, add the shortening and mix for 1 minute.
5. Change to high speed, mix for 5 minutes or until dough becomes smooth and elastic.
6. Transfer the dough into a clean container and allow to ferment for 45 minutes.
7. Scale it into 350 gram portions.
8. Round each dough.
9. Place the molded dough into well-greased baking pan and proof for 120 minutes or until double its size.
10. Score the proofed dough using paring knife or blade.
11. Bake at 175°C for 20 minutes or until done.
12. Carve out inside portion of bread just enough to contain the soup.

Procedure for Soup:

1. Cut the squash into wedges. Scoop out the seeds, cut off the rind and dice.
2. Heat oil in large skillet over medium heat. Add the squash, onion, and garlic.
3. Sprinkle with salt and saute until lightly browned and the squash is cooked through.
4. Place the 500g of cooked squash in a blender, add the milk and cayenne. Blend for 3-5 minutes or until the mixture is very smooth then add the remaining cooked squash.
5. Season with salt to taste as preferred. Top each serving with all purpose cream and parsley.