Homemade Bread Bowls And Broccoli Cheese Soup | Cook With Me

Jason was really wanting some broccoli cheese soup sonI made a pot and decided to make bread bowls with it.

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Hi everyone welcome back to the channel we are going to do two recipes in this video today it is going to be broccoli cheese soup which Jason has been asking for a lot lately and I keep promising it so today is the day I’m going to make it

And as a little extra to go along with it we’re going to make homemade bread bowls to serve it in so that is going to be today’s video and I’m also going to try to make a dessert for tonight and if I get that accomplished then that’s

Going to be on the next video that comes along so stay tuned for that but if I do you’ll see me in the same clothes because it’s all in the same night so let’s get going the bread dough has to rise for an hour and then you make it

Into balls and then it has to rise for 30 more minutes before you bake it so we’re going to go ahead and start with that and then get it to rising and then once we get it into the balls and while that rises 30 minutes and then it bakes

We’re going to do the soup right sorry about the dishwasher it’s right here but I have to run it and it takes like 2 hours to run a cycle but I can’t wait 2 hours to run it so it’s just going to have to run so hopefully

You can hear me and I’m so sorry about the noise but it is what it is first step is to get 2 and 1/2 cups of warm water in a mix in a mixing bowl now you don’t want it to be hot because it will

Kill the yeast but you want it to be warm enough that the yeast will wake up two and half active dry yeast not instant yeast or if you only have instant and you need to do the conversion like Google what the conversion would be from active dry

To instant I use the red star active dry yeast that comes in like the vacuum sealed brick um Jason you typically orders it for me on Amazon so I’m almost out this is my second brick so I probably need to order some more soon so to the warm water you’re going to

Add 4 and 1/2 teaspoon oons of the yeast half 1 tbspoon of sugar and 2 tbspoon of olive oil and then you’re going to stir this all together and you’re going to let it proof for 5 minutes so I’m going to set a timer and then while that’s proofing

I’m going to put all the other things away that I don’t need and get out my other ingredients so that I am ready to go 5 minutes are up so I have measured out here four cups of plain allpurpose flour to that I am going to add one

Teaspoon of kosher salt this is coarse kosher salt because I I had bought it to make homemade soft pretzels so we’re just going to use what I have but if you have the fine that would probably be better and we’re going to add it to the

Flour because if you add it in here it’s going to kill the yeast so one of we be sensitive with the yeast so I just kind of mix it in a little bit we’re going to add the dough hook because we live in a day an age

Where technology can do the hard work and I don’t have to so we’re going to let the mixer do the eating I’m going to add in some of this flour the total amount of flour you’re going to end up using is going to be between 6 and 6 and

1/2 cups but you’re going to start off with four cups and then we’re going to slowly add in like a four of a cup at a time and you’re going to knad it until a um a ball starts to form that is not sticky so it’s kind of like my cinnamon roll recipe

Got those four cups in it says keep going until a ball forms well we’re far from a ball so we’re going to start with the four of a cup at a time that makes 4 and 1/4 remember we’re supposed to go between 6 and 6 and 1/2 4 and

1/2 this makes 6 whole cups of flour right here so the ball is starting to form but it’s not enough flour to hold it in a ball shape it still goes back to the sides of the bowl so we’re still going to need to add some

More and then it says once you get it to a ball let the mixer Mead it for 3 to 4 minutes and if you have to add 2 tablespoons at a time to it so see this is going to be 6 and 1/4 okay now I think we’re getting there so

Now we’re going to let the mixer knead it until it is no longer sticky and if I need to add a couple tablespoons at a time then I will okay so it’s been kneading for a while it’s not exactly a ball form but it’s also not

Sticky so that’s how I know it’s ready I have a metal Bowl here that I have coated in some olive oil we’re going to take the dough off put it in this bowl and turn it to coat it in the oil and then it is going to sit right here on

This nice warm countertop above the dishwasher another reason to let the dishwasher run anyway so that it will be a nice warm environment for this dough to rise and it will sit here in this bowl with a towel over it for 1 hour to rise and then we’ll come

Back it has been an hour and look at the dough wow so we’re going to move this the next up I have washed my hands and taken off my rings because we’re going to punch this dough down I’m going to flower this surface turn it out put it into an even log and

Then cut it into portions and put it over here uh ready to bake into bowls so punch it down that’s like so satisfying okay get some Flour okay and we’re just going to put it into an even log it says and we’re going to cut it in half and then each half gets cut into thirds it’s probably not exact I know it’s not exact but that’s okay and then you’re just going to take each third and

Fold it into a ball by tucking the ends underneath it it notice there’s no real kneading going on we’re just going to form a ball and then we’re going to set them over here on this baking sheet and they were going to rise again for another 30 minutes at the

End of 30 minutes we’re going to make an egg wash with an egg white and some water brush the tops and they will bake so while these are rising we’re going to set the oven to 375 got the bread balls over there Rising on top of the dishwasher cuz it is on its

Sterilized phase so it’s nice and warm over there and in this pot we’re going to start the soup this is one stick of butter that has been melted and then you are going to dice up I did it very finely so maybe Jason won’t notice it sh

Don’t tell them it’s in there one small onion and you’re going to put it in the melted butter and you’re going to cook it just until the onion is tender and since I diced this pretty fine fine it shouldn’t be but just a minute so we’re going to get this in

There let that start cooking while we open the broccoli you need two 16 oz bags of broccoli but now these are the ones that I got from Sam you get four of these in a great big bag and these are 16 oz bags you need two of these and then you need one

Box plus 2 and A4 it’s actually three and A4 but we need to save one cup for later of chicken broth so I’m going to go ahead and measure out so now this is kind of tender we’re going to add our broccoli one two and the broth and then after you get the

Broth and the broccoli in you are going to it says bring it to a boil and then turn it down to a simmer but my stove once you get it to a boil there is no getting it to go back down to a simmer

So I’m just going to kind of leave it on like a medium and then once it comes to a simmer you need to simmer it for 20 minutes so in that 20 minutes I am going to go get the Vita cut and ready to go and the cheddar cheese measured out and

That way we will be ready it’s been 30 minutes so these have risen and I just have a an egg white mixed with like a tablespoon of water in here not the yolk just the white we’re going to brush the tops of these and we’re going to put

Them in the oven it’s already at 375 and they are going to bake I want to say 25 minutes I don’t know I’ll put it on the screen here I have to look at the recipe until they’re nice and golden brown and then they will be ready so

While they bake then we will finish off this soup it was 22 to 25 minutes I’ve set the timer for 22 minutes and we will check it then so right now this has been going for 20 minutes and now it’s time to add in the cheeses so the first thing

Is a half of a regular size block of velita and I am using the regular Walmart brand Kroger Brand generic whichever one is the cheapest so you’re just going to add half of that in obviously cut into chunks so it will melt a little more smoothly and then it says a cup of

Shredded cheddar I am not going to measure I’m going to eyeball it there’s always more if somebody wants to add more to their bowl they can do that then you’re going to add in 2 cups of half and half 1 and 1/2 teaspoons of garlic powder right you’re going to stir all this

Together and let this cook for another 10 minutes until all this cheese is melted and Incorporated all the way through and then we’re going to come back with the last cup of broth and some corn starch and it will be ready so we’ve got about 10 minutes and then we

Will finish this off and then the bread should be done just not too long after that it’s been 10 minutes it looks really good but the recipe doesn’t say to do this but I’m going to use my immersion blender because there’s some pretty big pieces of broccoli in here

Like so I’m going to go ahead and do this just to kind of blend some of it to smaller pieces um and then we’ll finish it off again not a lot just a little the last step for the soup is the last cup of chicken broth and then I

Mixed in a half a cup of corn starch and just mixed it together with a fork to make a slurry so now we are going to add this into the soup and it will thicken it and I’m going to let this go while the bread finishes it’s got another like

7ish minutes um and then we should be good supper will be ready it looks so yummy okay this is 25 minutes Willow get back it’s hot back get back okay so this is 25 minutes I checked it at 22 minutes they weren’t quite Brown enough for my liking so I’ll

Let them an extra three and this is what they look like they’re good and hard and crusty which is what we want and we’ll let them cool and then when we’re ready to eat I’m going to slice the top off just a little bit and then dig all the

Insides out put that to the side so we can use that for dipping and fill them up with soup all right Jason’s home these are cool so I’m going to go ahead and very gently slice the top off that then you’re just going to pull it out and make a

Bowl and then we’re going to have we can put soup in it and then we can add some more cheese on top we’re going to leave the bread around the side like this for dipping so we can dip it but you don’t want to pull the bottom or you will have a leak

Pull it around like this all right see so we got our top there we go now let’s put some soup in it tada and then a little cheese on top and there you have it now all you need is a spoon and dig in that’s it haul out bread bowl put the

Soup in it sprinkle cheese on top you’re done so this is Jason’s Bailey’s eating you ready ready okay that’s going to do it for this video we’ll see you on the next one I’m not going to do the dessert I will do that another day so we just have

To look for that later bye peace out