How to make a Beer Bread Soup Bowl

For the past few years you have seen me make various versions of Beer Bread – Kamalata olive, onion, cheese, etc in my Dutch oven or on the Grill, all were eaten with the meal I was cooing. This time I decided to make a basic beer bread and use it as a soup bowl for the Leak and Potato Soup recipe from Rouxbe.com, just like the classic Clam Chowder in a sourdough bread bowl. This worked out so well that it will become a staple in my soup arsenal and I plan on expanding it to chilli's and stews. It makes a great presentation, eliminates the extra clean-up (you eat the bowl) and only takes 45 minutes to make, perfect for camping.

Here is the recipe and steps for Basic Beer Bread (optional: skip the onion and parsley ingredients)

I made this Beer Bread Bowl in a 8″ x 3″ aluminum cake pan on my Camp Chef Big Gas Grill, a Dutch oven would work also. (Note the placement of the grill grate.) Both burners were on and set to low, maintaining a 350°F temperature.

Bake for approximately 40 minutes or until a toothpick inserted into the center of the Beer Bread comes out clean.

Let your Beer Bread cool down till it is safe to handle.

With the Beer Bread setting safely on top of a non-moving surface, proceed to cut the top off of the top. I just visually guessed at where to make the cut, keeping in mind that I needed a fairly decent opening to ladle my soup into.

Keeping your knife parallel and away from your fingers, cut around the top to remove.

Carefully cut around the sides of the Beer Bread Soup Bowl, about a 1/2″ from the outside. Don't cut through the bottom of the Beer Bread Soup Bowl, try to stay back at least a 1/2″ with the tip of the knife.