Josh Embarrasses Himself In A Whole New Way

Today, the Mythical Kitcheneers are making a clam chowder bread funnel! Make your own with the recipe below! MK # 084

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Time Codes:
----------------------
The Bread - 4:40
Clam Chowder - 7:57
Assemble - 13:10

Recipe:
----------------------
Step 1: Make the Bread Cone and Baguette
Ingredients
* 2 cups warm water
* 1 tbsp active dry yeast
* 2 tsp sugar
* 5 ½ cups AP flour
* 3 tsp salt
* 1 tsp olive oil

1) In a small bowl, bloom the yeast in the warm water and sugar. In the bowl of a stand mixer, mix the salt and half of the flour. Add your water to the stand mixer and knead with dough hook, gradually adding flour until the dough comes together. Let proof for an hour in an oiled bowl.
2) Divide the dough in half and roll one out into a rectangle. Slowly roll and pinch the dough into a cylinder and pinch the ends and the seam shut. Place onto the baguette rack and let rise for another 30 minutes.
3) With the other half of dough, press it out into a circle. Lay it over your conical cake pan and press down the sides. Fit a larger conical pan over the top. While it is in the oven you may have to press it down a bit if the bread is rising too far.
4) Bake at 400F for about 20 minutes.

Step 2: Make the Clam Chowder
Ingredients
* ⅓ cup chopped bacon
* 1 white onion, finely diced
* 2 diced celery stalks
* 3 tbsp flour
* 2 cups chicken stock
* 2 cans chopped clams
* 1 cup heavy cream
* 2 russet potatoes, cut into ¼in cubes
* Salt
* Pepper

1) Render bacon in a large stock pot. Remove bacon from pot and set aside. Saute onion and celery until softened. Stir in flour and mix evenly. Add chicken stock, clam juice, cream, and potatoes. While stirring, bring to a simmer. Reduce heat to medium low and simmer 20 minutes, stirring periodically.
2) When the potatoes are soft, add clams and bacon, salt and pepper and cook for a few minutes until the clams have firmed up. Set aside.

Step 3: Assemble Your Funnel
Ingredients
* 1 Finished Clam Chowder
* 1 Finished Bread Cone
* 1 Finished Baguette

1) Remove your bread cone from its mold. Hollow out the baguette and smooth out the inside as best you can. Cut a hole in the bottom of the cone and fit your baguette in the hole, doing your best to seal the hole so there is no leakage. You can use bread discard to do this. Plug your baguette tube with excess bread and wrap the bottom in plastic wrap. Fill up the cone with clam chowder, remove your plug, and suck!

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