Mimis Artisan Bread Bowls Recipes
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
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.
MIMI'S CAFE CARROT BREAD - ORIGINAL RECIPE
This recipe is great. It makes a very light (not compact) carrot bread/cake and is so simple to make!! I substituted light muscovado sugar for the brown sugar and cake was darker than usual but just as yummy.
Provided by Onowahine
Categories Quick Breads
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Sift first five ingredients into a mixing bowl.
- In a separate bowl, whisk together the oil, sugar and eggs.
- Stir the liquid mixture into the flour; mix well.
- Add the next four ingredients; stir again.
- Grease and flour a 9-inch square pan or four mini-loaf pans. (Fill the pans 2/3 full with batter).
- Bake at 350* for about 40 minutes. (Mini loaves take about 30 minutes.).
- Yield: one 9-inch square, or four 3" x 6" mini-loaves.
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- Let yeast dissolve in warm water until creamy, about 5 minutes. Add the rest of the ingredients—by hand, mixer or bread machine— and knead till you've created a smooth dough.
- Allow the dough to rise, covered, for 45 minutes; it should become puffy. Divide the dough into 5-6 pieces, depending on how large you want your bread bowl to be. 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 one hour while you preheat the oven to 425°F.
- Just before baking, slash the top surface of the bowls several times with a sharp razor/knife 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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