Bread bowls and minestrone soup! I don’t actually have any Sunday dinner traditions, but this is a meal that involves some prep work (homemade bread) and so is best for a weekend. The soup is also something to make on a weekend and eat throughout the week, although last week’s soup is also just fine.
Homemade bread is best fresh! Recipe for four bread bowls follows, though it’s pretty much just your standard bread recipe.
kitchen notes - bread bowls (4pc)
4 1/3 C all purpose flour
2 1/4 tsp yeast (used here: instant, RapidRise)
2 tsp salt
1 T sugar
1 1/2 C water
1 T olive oil
2 T aquafaba (optional)
> heat water to about 110°F (bath water temperature). add yeast and sugar. combine flour and salt, then add yeast mixture once it has proofed (foamed up). knead dough on floured surface, adding more flour or water if necessary. when homogeneous, coat bowl lightly with oil and cover with towel.
> allow to rise in a warm place for a few hours, then punch down. divide into four balls, place on baking sheet, cover, and allow to rise again (about an hour).
> preheat oven to 425°F. when dough is risen, coat with aquafaba, then make a cross incision in the top of each roll. bake for 30 minutes.