Best 3 Bread Bowls Ii Recipes
Embark on a culinary journey with our tantalizing selection of bread bowl recipes, a delectable fusion of flavors and textures. From the classic aroma of Roasted Garlic and Herb Bread Bowls, perfect for hearty soups and stews, to the unique tang of Cranberry Orange Bread Bowls, a delightful accompaniment to salads and light dishes. Indulge in the rustic charm of Cheddar Cheese Bread Bowls, a perfect match for chili and dips, or savor the sweet and savory combination of Bacon Cheddar Bread Bowls, an ideal vessel for creamy chowders. And for a touch of elegance, try the sophisticated Brie and Fig Bread Bowls, a perfect appetizer or light meal. With each recipe meticulously crafted and brimming with flavor, our bread bowl collection promises an unforgettable dining experience.
Here are our top 3 tried and tested recipes!
HOMEMADE BREAD BOWLS
Make and share this Homemade Bread Bowls recipe from Food.com.
Provided by Sher Shields
Categories Breads
Time 2h18m
Yield 8-12 bread bowls, 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Using a Bosch or Kitchen Aid mixer, put yeast, sugar, salt, hot water, and olive oil in the mixer.
- Gradually add the flour until the dough has sufficiently scraped everything off the sides of the mixing bowl. Continue to mix on low for 8-10 minutes.
- Remove and cover with plastic wrap - let the dough rise until doubles in size (about 30 minutes).
- Grease 2 cookie sheets and sprinkle with corn meal.
- Punch down the dough and make tennis ball-size dough balls (about 8-12, depending on how large you want your bread bowls).
- Place on cookie sheet with no more than 6 to a cookie sheet (don't let them touch). Let them rise for another 30 minutes.
- Bake each cookie sheet at 400 for 18 minutes.
EASY BREAD BOWLS
Turn frozen bread dough into edible "bowls" for your family's favorite soup and chili.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 6
Number Of Ingredients 4
Steps:
- Lightly grease outsides of six 10-ounce custard cups with shortening (do not use cooking spray). Place cups upside down on large cookie sheet.
- Divide dough into 6 equal pieces. Shape each piece into a ball, then pat into 6- inch round. Place rounds over bottoms of custard cups. Brush dough with oil. Sprinkle with basil and garlic salt. Cover and let rise in warm place 20 minutes.
- Heat oven to 350°. Bake 16 to 20 minutes or until golden brown. Cool 5 minutes; remove from cups and place right side up on wire rack. (Interiors of bread bowls may be slightly moist.)
- To serve, place warm or cooled bread bowls in individual shallow soup or pasta bowls. Spoon soup, stew or chili into bread bowls.
Nutrition Facts : Calories 220, Carbohydrate 38 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 490 mg
ITALIAN BREAD BOWLS
These cute little bread bowls are a great way to serve soup in the wintertime. I usually serve a hearty potato soup when I have the time to bake them. They freeze for up to 1 month, if desired.
Provided by Kerri Skrudland
Categories Bread Yeast Bread Recipes
Time 2h15m
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
- When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
- Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
- Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
- Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
- To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.
Nutrition Facts : Calories 439.4 calories, Carbohydrate 85 g, Fat 4.6 g, Fiber 3.4 g, Protein 12.5 g, SaturatedFat 0.7 g, Sodium 593.7 mg, Sugar 0.3 g
Tips:
- Always use fresh yeast for the best results.
- Dissolve the yeast in warm water (105-115°F) before adding it to the other ingredients.
- Knead the dough until it is smooth and elastic, about 5-7 minutes.
- Allow the dough to rise in a warm place until it has doubled in size, about 1 hour.
- Punch down the dough and divide it into equal portions.
- Form each portion of dough into a ball and place it in a greased muffin tin.
- Allow the dough to rise again until it has doubled in size, about 30 minutes.
- Bake the bread bowls in a preheated oven at 375°F for 20-25 minutes, or until golden brown.
- Use bread bowls to serve your favorite soups, stews, salads, or dips.
Conclusion:
Bread bowls are a delicious and versatile way to enjoy your favorite soups, stews, salads, or dips. They are easy to make and can be customized to your own taste. With a little planning, you can make bread bowls that are perfect for any occasion. These bread bowls are a great way to use up leftover dough. They are also a fun and easy way to get your kids involved in the kitchen. You can even let them decorate the bread bowls with their favorite toppings before baking them.
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