QUICK AND EASY BREAD BOWLS
Impress all your friends by serving cream soups or dips with this bread bowl recipes. It's one of the most popular recipes on my blog, yammiesnoshery.com. -Rachel Heidenreich, Marshall, Michigan
Provided by Taste of Home
Time 55m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture and 3 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a kitchen towel and let rise in a warm place until doubled, about 30 minutes., Preheat oven to 500°. Punch dough down. Divide and shape into 6 balls. Place 3 in. apart on 2 baking sheets that have been generously sprinkled with cornmeal or greased. Cover with a kitchen towel; let rise in a warm place until doubled, about 15 minutes. Spray loaves with water; if desired, generously sprinkle with sesame seeds. Using a sharp knife, score surface with shallow cuts in an "X" pattern. Bake 2 minutes. Reduce oven setting to 425°. Bake until golden brown and internal temperature reaches 190°-200°. Remove from pans to wire racks to cool completely., Cut a thin slice off the top of bread. Hollow out bottom portion of loaf, leaving a 1/2-in. shell. Discard removed bread or save for another use, such as croutons.
Nutrition Facts : Calories 283 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 396mg sodium, Carbohydrate 57g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
TWO-INGREDIENT DOUGH BREAD BOWLS FOR SOUP
Two ingredients are all you need to whip up the dough for these bread bowls. I make them for soup but they make great bowls for cold dips too. Recipe can easily be doubled to feed four.
Provided by Soup Loving Nicole
Categories Quick Bread
Time 50m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Mix flour and Greek yogurt together in a bowl; transfer to a work surface floured with self-rising flour. Knead dough, adding more flour as needed to keep dough from being too sticky, about 5 minutes.
- Divide mixture in half and roll each half into a ball. Place each ball on the baking sheet. Using your hand, flatten each ball to 1 inch thickness. It should look like a burger patty.
- Whisk egg and water together. Brush egg wash over the dough patties. Sprinkle everything bagel seasoning over the top and sides.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean and the outside is nicely browned, about 40 minutes.
- Remove baking sheet from oven. Using a knife, cut a circle out of the top of each bowl. Pinch out some of the bread inside to make room for your soup. Ladle soup of choice inside bowl and serve immediately.
Nutrition Facts : Calories 287.4 calories, Carbohydrate 36.9 g, Cholesterol 80.1 mg, Fat 7.3 g, Fiber 1.3 g, Protein 10 g, SaturatedFat 3.2 g, Sodium 1133.9 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
BREAD BOWLS
This bread bowl will make any bowl of soup extra special. Serve it on a cool winter day.-Rhodes Bake-N-Serv, Jenna Jackson, Salt Lake City, Utah
Provided by Taste of Home
Time 35m
Yield 3 medium bowls.
Number Of Ingredients 2
Steps:
- Cut loaf into 3 equal portions; form each into a ball. Place 4 in. apart on a greased baking sheet. Cover with plastic wrap that has been sprayed with cooking spray. Let rise in a warm place until doubled, about 2-3 hours. Brush with egg. Bake at 350° for 25 minutes or until golden brown. Cool. Cut the top fourth off each loaf; carefully hollow out top and bottom, leaving 1/2-in. shell. (Discard bread from inside or save to make croutons or bread crumbs.) Fill with soup, dip or salsa. Replace top if desired.
Nutrition Facts :
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.
QUICK BREAD BOWLS
I never thought it could be this easy to make bread bowls at home. While the dough is mixing and rising, you have time to stir up a thick soup or chili to fill the bowls. -Renee Keller, Dodgeville, Wisconsin
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When the cycle is completed, turn dough onto a lightly floured surface. Divide into fourths; shape each into a ball. Place on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 400° for 15-20 minutes or until golden brown. Cool. Cut the top fourth off each roll; carefully hollow out bottom, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill with chili, chowder or stew.
Nutrition Facts : Calories 394 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 684mg sodium, Carbohydrate 68g carbohydrate (1g sugars, Fiber 3g fiber), Protein 15g protein.
BREAD MACHINE BREAD BOWLS
I've been finding that making bread bowls can be tricky because if you let them rise too long, they tend to flatten out. Try to stick to the timing as best you can. Use the 2lb. setting on your machine if you have the option.
Provided by Axe1678
Categories Breads
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place everything but the egg white in your bread machine in the order that your manufacturer recommends.
- Use dough cycle.
- When the cycle is complete, turn out onto a lightly floured surface. Divide into 6 equal portions and shape into balls.
- Place the 6 balls onto a greased cookie sheet and let rise until doubled, about 30 minutes.
- Brush with beaten egg white.
- Bake at 375 for 20-25 minutes until golden brown.
- Once done, you can cut the top off and scoop out the center leaving about 1/4 inch on all sides.
Nutrition Facts : Calories 390.2, Fat 6.3, SaturatedFat 3.5, Cholesterol 15.9, Sodium 260.2, Carbohydrate 70.7, Fiber 2.9, Sugar 4.5, Protein 11.6
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
HOMEMADE BREAD BOWLS
Instead of offering bread with you favorite kettle creation, our Test Kitchen home economists suggests serving it inside of these bread bowls!
Provided by Taste of Home
Time 50m
Yield 8 bread bowls.
Number Of Ingredients 9
Steps:
- In a bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, eggs, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface. Divide into eight pieces; shape each into a ball. Grease two baking sheets and sprinkle with cornmeal. Place four balls 3 in. apart on each prepared pan. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. , For bread bowls, cut a thin slice off the top of bread. Hollow out bottom half, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill with chili, chowder or stew.
Nutrition Facts : Calories 545 calories, Fat 15g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 623mg sodium, Carbohydrate 87g carbohydrate (15g sugars, Fiber 3g fiber), Protein 13g protein.
More about "bread bowls recipes"
ARTISAN BREAD BOWLS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4/5 (41)Total Time 42 minsServings 5
- Mix and knead together all of the ingredients—by hand, mixer or bread machine—till you've created a smooth dough., Allow the dough to rise, covered, for 45 minutes; it should become puffy., Divide the dough into 5 pieces., Roll each piece into a ball., Place on a lightly greased or parchment covered baking sheet., Cover the bread bowls with greased plastic wrap., Refrigerate for 4 hours (or up to 24 hours); this step will give the bread bowls extra flavor, and a delightfully crisp-chewy texture., Two or more hours before serving, remove the bread bowls from the refrigerator.
- Uncover, and let them sit for about 30 minutes while you preheat the oven to 425°F., Just before baking, slash the top surface of the bowls several times to allow them to expand., Bake for 22 to 28 minutes, until the bowls are deep brown, and sound hollow when thumped on the bottom., Remove from the oven, and cool on a rack.
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