Edible Soup Spoons
Author: 
 
Makes at least 4 dozen edible spoons.
Ingredients
  • 1 cup warm water
  • ¾ teaspoon salt (or garlic salt)
  • 1 teaspoon sugar
  • 2½ cups bread flour
  • ½ teaspoon instant yeast (rapid rise)
  • Butter to coat the spoons
Instructions
  1. In a large bowl, combine the water, salt and sugar.
  2. Add flour and yeast. (If using a stand mixer, switch to a dough hook.) Mix until dough comes cleanly away from the sides of the bowl, adding a little more flour if necessary.
  3. Place dough on a floured surface and knead a few times until dough isn't sticky. Place in greased bowl or a plastic bag. Let dough sit for 1 hour. It will rise a little, but will not double.
  4. Heat oven to 375 F. Cover two baking sheets with parchment. (The spoons slip around easily; use baking sheets with sides, if possible.) Gather STAINLESS teaspoons and tablespoons and place them upside down on the baking sheets. Coat the backs lightly with a thin coating of butter.
  5. Divide dough in half. Return one half to bowl or plastic bag while you work with the other half.
  6. On a floured surface, roll dough out very thin . . .no more than ⅛ inch. With a sharp knife cut out shapes roughly the size and shape of a spoon. Don't worry about being exact; you can stretch and pat the dough to fit.
  7. Start with the bowl of the spoon, pressing the dough to fit all the way to the edges. Press with the palm of your hand to make it even, trimming any excess around the edge with scissors if necessary.
  8. Twist the dough at the bottom of the bowl, where it turns into the handle, and press firmly onto the spoon, then cover the handle with the dough, cutting off the end or twisting it decoratively. You can also twist the whole handle, or braid . . . have fun and experiment!
  9. When all of the spoons are covered with dough, place the baking sheet into the oven. Bake approximately 18-20 minutes, depending on the thickness of your dough and the weight of your silverware. Look for a rich golden brown around the edges.
  10. Remove from oven and leave the dough on the spoons for 5 minutes. Remove and allow stainless spoons to cool before repeating with the remaining dough.
  11. Best if used promptly, but if you are making them ahead, make sure they are completely cool before storing.
  12. You can also freeze them. If you want to serve them warm, just pop them in the oven for a few minutes at 375 F.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=8254