Quick Bread Bowls 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

ITALIAN BREAD BOWLS



Italian Bread Bowls image

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

2 (.25 ounce) packages active dry yeast
2 ½ cups warm water (110 degrees F/45 degrees C)
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water

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

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.

QUICK BREAD BOWLS



Quick Bread Bowls image

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

1 cup plus 3 tablespoons water (70° to 80°)
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
1 teaspoon sugar
1 teaspoon salt
3 cups bread flour
2-1/2 teaspoons active dry yeast

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.

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.

HOMEMADE RUSTIC NO YEAST BREAD



Homemade Rustic No Yeast Bread image

This easy No Yeast Bread is perfect when you don't have time for a traditional yeast bread or you don't have any yeast. It's delicious plain or even toasted. No need to live without bread!

Provided by Rosemary Molloy

Categories     Side Dish

Time 35m

Number Of Ingredients 5

2 cups all purpose flour ((250 grams))
1/2 teaspoon sugar
1/2 teaspoon salt
2 teaspoons baking powder
3/4 cup water (lukewarm no-chlorine)* ((175 grams))

Steps:

  • Pre-heat oven to 425F (220C). Line a cookie sheet with parchment paper.
  • In a large bowl whisk together the flour, sugar, salt and baking powder. Then add the water and mix together, either with a fork or spatula.Sprinkle a flat surface with a little flour, place the dough on top and gently knead for a minute or two until smooth. Gently flatten the dough into a small rectangle with the palm of your hand and fold it like an envelope. Sprinkle with flour if needed.Then form into your preferred loaf shape, score the top and place on prepared cookie sheet. Bake for 15 minutes then lower the temperature to 350F (180C) for another 10 minutes.Let cool on a wire rack before serving. Enjoy!

Nutrition Facts : Calories 926 kcal, Carbohydrate 197 g, Protein 26 g, Fat 2 g, SaturatedFat 1 g, Sodium 1175 mg, Fiber 7 g, Sugar 3 g, ServingSize 1 serving

EASY BREAD BOWLS



Easy Bread Bowls image

These are easy and quick. They only take about one hour after the dough is thawed. Then fill them with your favorite thick soup, chowder, chili, or stew. It will be fun to tear away the bread as you eat your soup and the two go great together. They will be good on a cool night. The time below does not include the thawing of the bread. One hint: To make the handling of the bread easier, make sure the bread has completely thawed but has not started to rise. You may also need to reshape the rounds after a few minutes on the cups by gently pushing the dough down and shaping as needed.

Provided by Mimi in Maine

Categories     Yeast Breads

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 4

1 loaf frozen bread dough (thawed)
1 tablespoon olive oil or 1 tablespoon vegetable oil
1 teaspoon dried basil leaves
1/2 teaspoon garlic salt

Steps:

  • Thaw the bread, but don't let it start to rise.
  • Lightly grease the outside of six 10-ounce custard cups with shortening (do NOT use cooking spray); place cups upside down on cookie sheet.
  • Divide dough into 6 equal pieces and shape each piece into a ball; pat into rounds.
  • Place rounds over the custard cups and brush dough with oil.
  • Sprinkle with basil and garlic salt.
  • Cover and let rise in warm place for about 20 minutes.
  • Bake in a 350 degree oven for 16-20 minutes or till golden brown.
  • Cool 5 minutes and remove from cups and place on a rack (inside of the bowl may be slightly moist).
  • To serve, place warm or cool bowls in shallow soup or pasta bowls and spoon your soup (or whatever you made) into them.

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