The April Daring Cooks challenge was savory edible containers. There were a number of great suggested recipes. I couldn't pick just one, so I picked three: a noodle bowl and two kinds of bread bowls- one for eggs and one for soup.
Edible Container 1: Noodle Bowl for Salad
Edible Container 2: Eggs in Bread Bowl
Edible Container 3: Edible Soup Bowl
Edible Soup Bowl
Adapted From: Tesado, Provado, Aprovado
1/2 cups + 3 Tbs water
1 Tbs olive oil
1 tsp salt
1 Tbs sugar
2/3 c whole wheat flour
1 c bread flour
1tsp instant dry yeast
Dry herbs (optional)
1. In a bowl, combine flours, yeast and herbs (if using). Set aside. In another bowl, combine the water, salt, sugar, and olive oil. Add to the flour mixture and stir vigorously (or use paddle attachment on your mixer) until the dough is combined and you have a soft ball of dough. Knead for a few minutes or switch to the dough hook and mix for a few mintues. Let rise in an oiled bowl covered with a cloth until doubled. (About 1- 1 1/5 hours)
2. Punch down the dough and transfer to a lightly floured surface. Form a ball. Divide into 12 pieces. Roll each piece into a ball. Cover with a cloth and let sit for 20 minutes.
3. Roll each dough into a 10 cm disk. Place each disk over an upside down buttered muffin pan. Press the dough against the plan to form the bowl. Repeat with the remaining dough. Cover and let rise until doubled. (About 30-45 minutes)
4. Bake in a preheated oven at 350 degrees until lightly browned. About 20-25 minutes. Invert the bowls and cool.