Bread used for containing soup So when I was away on holiday we had a lovely lovely meal which was basically soup. But the soup was served in bread which you could then eat aswell. It was so tasty, the bread was essentially hollow with only the crust but there was a little bit of the dough stuff left which became lovely and gooey from the liquid of the soup.

So as I am a great soup eater (and my boyfriend even more so) this is something that we are really looking to try and do...
Can anyone suggest the best way to do this - do I just bake a loaf of bread and then scoop out the insides, or is the some kind of clever way of making the bread hollow so that essentially I am making the crust?

Hope that someone can help as this is something that I would love to serve at a dinner party!

Thanks :)
You don't need to worry about trying to bake hollow bread.

The typical way of doing this is to bake a stout, crusty French bread into a boule. You can use commercial yeast, but I recommend sourdough if you can.

Once baked, and cooled, you just cut a circular hole in the top of the boule and remove a big chunk. The larger the hole, the larger the portion of soup. If you were to actually hollow this out, you'd end up with a rather huge portion of soup. The finished product should end up looking exactly like those shown in this blog post.