Ingredients:

  • 1 package (7g) active dry yeast
  • 1 teaspoon (5g) sugar
  • 1 cup (237ml) warm water (105-115°F)
  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6g) salt
  • 1 tablespoon (14g) olive oil, plus more for greasing
  • 1 large egg, beaten, for egg wash
  • 4 tablespoons (57g) unsalted butter
  • ½ cup (60g) all-purpose flour
  • 4 cups (946ml) milk
  • 2 cups (473ml) chicken broth
  • 1 pound (454g) broccoli florets, chopped
  • 1 medium yellow onion, chopped
  • 2 cups (226g) shredded sharp cheddar cheese
  • Salt and black pepper to taste
  • Optional: a pinch of nutmeg

Instructions:

  1. Combine warm water, sugar, and yeast in a bowl. Let stand until foamy (5-10 minutes).
  2. In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a shaggy dough forms. Knead until smooth and elastic (5-7 minutes).
  3. Place dough in a greased bowl, turning to coat. Cover and let rise in a warm place until doubled in size (about 1 hour).
  4. Punch down the dough and divide it into 4 equal portions. Shape each portion into a round loaf. Place on a baking sheet lined with parchment paper.
  5. Cover the loaves and let rise again until almost doubled in size (30-45 minutes).
  6. Preheat oven to 375°F (190°C). Brush the loaves with egg wash. Bake until golden brown and hollow-sounding when tapped (25-30 minutes). Let cool slightly.
  7. Melt butter in a large pot or Dutch oven. Whisk in flour and cook for 1 minute to make a roux.
  8. Gradually whisk in milk and chicken broth until smooth. Bring to a simmer.
  9. Add chopped broccoli and onion to the soup. Simmer until the broccoli is tender (about 15 minutes).
  10. Reduce heat to low. Stir in shredded cheddar cheese until melted and smooth. Season with salt, pepper, and nutmeg (if using).
  11. Cut a circle in the top of each bread bowl and hollow out the center, reserving the removed bread for dipping. Ladle the cheddar and broccoli soup into each bread bowl. Serve immediately.