Spaghetti Meatball Soup Garlic Bread Bowl
Rating
Want garlic bread with your deliciously creamy pasta? Why not put your creamy pasta INSIDE your garlic bread.
Ingredients
- 240 ml whole milk, lukewarm
- 2 tsp fast action, dry yeast
- 1 tbsp sugar
- 2 large eggs, whisked
- 1.5 tsp salt
- 500g bread flour
- 80g soft butter
- 1 egg, to glaze
- 150g butter
- 3 garlic cloves, chopped
- 1 tbsp parsley, chopped
- 12 slices of streaky bacon, chopped
- 3 cloves of garlic
- 250ml double cream
- 75g parmesan
- 300g spaghetti
- 2 tbsp chopped parsley
- 1 tsp salt
- 1 tsp pepper
Instructions
- Mix together milk, yeast, sugar in a large bowl. Let sit until slightly frothy. Add two eggs and stir until combined.
- Add in all of the flour and salt and mix until combined. Remove from the bowl and knead, the dough will be sticky but soft.
- Add the softened butter and knead into the dough. Knead for about 10-15 minutes until the dough is soft and forms a ball.
- Place in a lightly greased bowl and cover with cling film. Let rise in a warm place until doubled in size, about 1 hour.
- Knock back, shape into a large bun and place in a lightly oiled springform tin on a baking tray. Cover with cling film and leave to rise for about an hour.
- Brush with egg wash, then bake for 25 mins. Place on a wire rack to cool.
- Carve a large circle in the top of the bread and remove it. Hollow out the bread, then brush both the bowl and the lid with garlic butter. Grill for 2 mins on a high heat to toast a little.
- In a large saute pan, fry off your bacon until crisp. Add your garlic and cook out for 1 min. Pour your double cream into the pan, then throw in your parmesan, cooked spaghetti, parsley, salt and pepper.
- Pour your pasta into the bread bowl and top with mozzarella. Place back under the grill for 5 mins, covering the edges of the bread with foil if they start to take on too much colour.
- Place the lid back on top, serve and enjoy!
