Hollowing Out The Bread Bowl Recipes

Steps:

• Position an oven rack in the middle of the oven and preheat to 350 degrees F. Set a wire rack on a rimmed baking sheet.
• Slice off the top 2 inches of the bread and reserve. Hollow out the inside, taking care to leave a 1/2-inch-thick shell on all sides. Tear enough of the bread scraps to make about 1/2 cup and put them into a large bowl along with the milk. Allow to sit for 5 minutes. (Save the remaining bread scraps for another use.) Add the parsley, egg, 1/4 cup of the Parmesan, 1/4 teaspoon of the crushed red pepper, half the garlic and 1 teaspoon salt. Use your hands to mix everything together until well combined. Add the beef and mix until just combined.
• Drop level tablespoons of the meat mixture onto the rack on the baking sheet. Use slightly damp hands to form the mounds into balls. Bake until slightly browned and just cooked through, about 10 minutes.
• Spread 1/2 cup of the marinara sauce in the bottom of the bread bowl and pour the remaining 1 1/2 cups of the sauce in a large bowl. Add the meatballs to the bowl and stir gently to combine.
• Wipe the rack clean, return it to the baking sheet and put the bread bowl on it. Fill the bread in this order: Sprinkle the inside with 1 cup of the mozzarella, then add half the sauce-covered meatballs and 1/4 cup of the Parmesan; repeat the layers of mozzarella, meatballs and Parmesan. Top with the remaining 1 cup mozzarella.
• Whisk together the butter, remaining 1/4 teaspoon crushed red pepper, remaining garlic and 1/2 teaspoon salt. Generously brush the underside of the bread top with the butter mixture and put it on top of the bread bowl. Generously brush the outside of the bread bowl with the remaining butter mixture. Weigh down the bread bowl with a large cast-iron skillet. (Alternatively, you can use an aluminum skillet weighed down with a couple of large cans.) Allow to sit at room temperature for 30 minutes.
• Remove the skillet from the bread bowl and sprinkle the remaining 1/4 cup Parmesan on top. Bake, rotating the baking sheet halfway through, until the bread is crispy and the cheese is melted and golden brown, 35 to 40 minutes. Let cool for 10 minutes before slicing.

Steps:

• After you have baked-off your wonderfully crisp sourdough round and it has cooled, it's time to form the bowl. This brief, simple hollowing-out process is explained in the steps below, along with easy-to-follow drawings to ensure optimal results. 1. Begin with a sourdough round and a large serrated knife. 2. Make a straight cut across the dome of the round, about 1 to 1 1/2 inches from the top. 3. Remove the top, which can be used as a lid or cut into strips and enjoyed with the meal. 4. Using a tablespoon, gently pull the inner bread from the round, leaving a 3/4- to 1-inch thickness along the sides. 5. Grab the bread with your hand. With a twisting motion, remove it in one piece. 6. The bowl is now ready to fill with any and all of the wonderful recipes that follow. Some of our recipes utilize the bread that has been removed from the bowl. However, when the recipe doesn't call for the bread, you can still use it to make homemade breadcrumbs or croutons. For breadcrumbs, simply break the bread into chunks, place them on an unoiled baking sheet, and bake at 350°F for twenty five to thirty-five minutes or until dry. Once the bread cools, crumble it further and store an airtight container. For croutons, cut the bread into cubes, place them on an unoiled baking sheet, and bake at 325°F for thirty to forty minutes until toasted, but not burned. Once cooled, store the croutons in an airtight container. If desired, you can season the breadcrumbs and/or croutons with salt, pepper, garlic powder, onion powder, or other favorite spices and herbs.

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.