Thickening soup with bread
I am making the ribollita recipe from the Silver Spoon, and it says to put four slices of bread on the bottom of a big casserole, spoon the soup onto the bread, and bake it for 10 minutes at 350F. That doesn't seem like long enough to really break it down, and I'm a little concerned that my delicious bread is going to get all soggy instead of thickening the soup. Have any of you made a soup this way before? Does it work? Should I cut the bread up into little pieces and stir it into the soup? Should I serve the soup at its present consistency with the bread on the side? The bread I'm going to use is a quick bread, if that affects your sogginess predictions, but it is not sweet.