Bread Bowls Ii Recipes

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BREAD BOWL RECIPE - THE EASY WAY!



Bread Bowl Recipe - The Easy Way! image

Bread Bowl Recipe - the easy way! Turn store-bought bread rolls, into crunchy garlic bread bowls!

Provided by Lee-Ann Grace

Categories     Main Course

Time 30m

Number Of Ingredients 5

4 round bread rolls (I used sourdough)
4 tbsp butter (melted)
2 garlic cloves (large - crushed)
4 tbsp parmesan cheese (finely grated)
1 tbsp finely chopped fresh parsley (optional)

Steps:

  • Pre heat oven to 180c (350f).
  • Slice the top off the bread rolls using a serrated knife and set these "lids" aside.
  • Using your fingers, scoop out the centre of the roll and reserve for another use (making your own breadcrumbs!).
  • Combine the melted butter (4 tbsp), crushed garlic (2 large cloves), salt (if using) and finely chopped parsley (1 tbsp if using) in a small bowl. Using a pastry brush, brush this butter mixture around the inside of the rolls, plus both sides of the lids you set aside earlier.
  • Sprinkle the grated parmesan onto the cut side of the lids (these will be garlic bread dippers) and around the inside of the rolls. Tilt the rolls slightly as you go, the parmesan will stick to the butter.
  • Place the bowls and lids (cut side up) onto a lined baking tray and bake for 20 minutes or until golden.

Nutrition Facts : Calories 304 kcal, ServingSize 1 serving

BREAD BOWLS I



Bread Bowls I image

Bread, stew and no dishes to wash after dinner!

Provided by JACLYN

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time 2h30m

Yield 4

Number Of Ingredients 8

2 (.25 ounce) packages active dry yeast
1 tablespoon white sugar
1 ¾ cups warm water (110 degrees F)
2 cups whole wheat flour
2 cups bread flour
2 teaspoons salt
1 egg white
2 tablespoons water

Steps:

  • In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  • In a large mixing bowl, combine the yeast mixture with the whole wheat flour, salt and one cup of the bread flour; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
  • Place into a lightly oiled bowl, and turn to coat the whole surface with oil. Cover, and let rise in a warm place until doubled, about 45 minutes.
  • Punch down the dough, and let rest 10 minutes. Divide into 4 balls. Place on cookie sheets, and flatten into disks. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
  • Lightly beat the egg white with the water and brush the risen loaves with this mixture. Bake at 375 degree F (190 degree C) for 40 to 50 minutes. When done bread should sound hollow when thumped on bottom. Remove from oven, and let cool.
  • Cut a circle out of the top of each loaf, and remove that part of the crust. Either remove the soft bread beneath, or compress it to form a bowl.

Nutrition Facts : Calories 229.8 calories, Carbohydrate 48.1 g, Fat 1.3 g, Fiber 8.1 g, Protein 10.5 g, SaturatedFat 0.2 g, Sodium 1181.6 mg, Sugar 3.4 g

HOMEMADE BREAD BOWLS



Homemade Bread Bowls image

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

2 tablespoons yeast
2 tablespoons sugar
3/4 tablespoon salt
2 cups hot water (not boiling)
2 tablespoons olive oil
4 -5 cups flour
cornmeal (optional)

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.

BREAD BOWLS II



Bread Bowls II image

Bread bowls from frozen bread dough. These are great. Serve these with a salad or a very thick soup.

Provided by Andrew Chin

Categories     100+ Everyday Cooking Recipes

Time 13h20m

Yield 4

Number Of Ingredients 1

1 pound frozen bread dough, thawed

Steps:

  • Thaw bread dough.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Divide bread dough into fourths. Roll each fourth into an 8 inch circle.
  • Brush the back of 4 oven-safe bowls with oil or cooking spray. Place bowls upside down on a baking sheet. Place dough circles on bowls. Brush edge of dough with water and fold it back into a "hem" to make a bowl rim.
  • Bake at 375 degrees F (190 degrees C) for 18 to 20 minutes.

Nutrition Facts : Calories 317.8 calories, Carbohydrate 54.5 g, Fat 4.5 g, Fiber 4.5 g, Protein 11.4 g, Sodium 635.6 mg, Sugar 4.5 g

QUICK AND EASY BREAD BOWLS



Quick and Easy Bread Bowls image

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

2 tablespoons active dry yeast
3 cups warm water (110° to 115°)
2 tablespoons sugar
2 teaspoons salt
6-1/2 to 7-1/2 cups bread flour
Optional: Cornmeal and sesame seeds

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.

BREAD MACHINE BREAD BOWLS



Bread Machine Bread Bowls image

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

1/2 cup warm water
1 cup warm milk
2 tablespoons soft butter
4 cups flour
2 tablespoons sugar
1/2 teaspoon salt
2 active dry yeast, packages
1 egg white, beaten

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

LENTIL SOUP IN BREAD BOWLS



Lentil Soup in Bread Bowls image

Provided by Molly Yeh

Categories     appetizer

Time 4h55m

Yield 4 servings

Number Of Ingredients 21

1 cup (5 ounces/140 grams) diced pancetta
1 small yellow onion (120 grams), small dice
1 jalapeño (or serrano) pepper, minced (remove seeds for less spice)
1/2 teaspoon kosher salt, plus more to taste
2 cloves garlic, minced
Cooking oil, as needed
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons tomato paste
1 1/2 cups (340 grams) red lentils, rinsed and drained
One 14.5-ounce can crushed tomatoes
6 cups (1440 grams) low-sodium chicken broth
Freshly ground black pepper
Extra-virgin olive oil, whole milk Greek yogurt and fresh cilantro leaves, for serving
Bread Bowls, recipe follows (or you can just eat the soup in regular bowls)
5 1/4 cups (700 grams) bread flour, plus more for dusting
1/2 cup (50 grams) dry milk powder
2 1/4 teaspoons instant yeast
2 teaspoons kosher salt
2 cups (480 grams) warm water
2 tablespoons (30 grams) olive oil, plus more for oiling the bowl

Steps:

  • Cook the pancetta in a heavy-bottomed 4- to 5-quart pot over medium heat, stirring occasionally with a wooden spoon, until crisp and the fat has rendered, about 10 minutes. Add the onion and jalapeño pepper. Season with salt and sweat until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. (Add a little oil if your pot seems dry.) Add the cumin and coriander. Add the tomato paste and cook, stirring, 1 to 2 minutes. Add the lentils, can of tomatoes, chicken stock and a pinch of salt. Stir to combine, then increase the heat to medium-high and bring to a boil. Cook for 2 to 3 minutes to marry the flavors. Reduce to a simmer and cover. Cook until the lentils are tender, start checking at 20 minutes. Continue cooking, uncovered, stirring to break down the lentils and thicken the soup, another 10 to 15 minutes. Taste and adjust the seasoning with salt and pepper.
  • Serve in bowls with a drizzle of olive oil, a dollop of yogurt and fresh cilantro leaves, or use the bread bowls. If using the bread bowls, cut a circle around the top of each with a paring knife, then gently pull out the tops. Remove some of the bread innards and have as a snack. Fill each bread bowl with hot soup and garnish with a dollop of yogurt and fresh cilantro leaves.
  • Combine the flour, milk powder, yeast and salt in the bowl of a stand mixer and whisk together. Add the water and oil and mix with the dough hook until a dough forms, scraping down the sides. Knead on medium-high speed until it pulls away from the side of the bowl and makes a smacking noise, 12 to 15 minutes. (The dough will be very sticky and soft, but do not add more flour.) Scrape out into a liberally oiled bowl, then toss to coat in the oil and cover in plastic. Allow to rise in a warm place until doubled in size, about 1 hour.
  • Place an oven rack in the middle position. Preheat the oven to 425 degrees F.
  • Prepare a parchment or silicone mat-lined baking sheet. Turn the dough onto a lightly floured countertop and gently fold over onto itself to deflate some of the gas. Divide the dough into 4 pieces and roll into tight balls. Evenly space the balls on the prepared baking sheet and cover with plastic. Let proof until puffy and almost doubled; depending on the temperature, this can take anywhere from 30 minutes to 1 hour.
  • Snip the tops of the dough balls with scissors in an X and bake until golden brown and puffed up and they feel hollow when you tap, begin checking at 15 minutes. Let cool on a rack.

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