Big Game Bread Bowls Recipes
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.
HOMEMADE BREAD BOWLS RECIPE
The perfect homemade bread bowls recipe for your favorite soup! The best warm bread bowls that are great for dipping.
Provided by Contributor
Categories Main Course
Time 35m
Number Of Ingredients 6
Steps:
- Using a stand mixer or large mixing bowl, add warm water and sprinkle in yeast. Let dissolve for a few minutes until yeast becomes foamy.
- Add melted butter, sugar and salt and mix until combined.
- Gradually add flour.
- Once combined, allow your mixer to knead the dough for about 5 minutes (you could do this by hand if you weren't using a mixer, but it may get a little tiring!).
- Punch dough down and form into 6 equal sized balls.
- Place on a greased cookie sheet and let rise until doubled.
- Preheat oven to 425 degrees and bake for 20-25 minutes, or until golden brown.
- Let cool and cut off the top, remove some of the bread from the inside and fill with soup or dip.
Nutrition Facts : Calories 716 kcal, Carbohydrate 116 g, Protein 23 g, Fat 18 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 41 mg, Sodium 1312 mg, Fiber 10 g, Sugar 4 g, ServingSize 1 serving
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- Combine the water, yeast, and 1/2 teaspoon of the sugar in a small bowl. Stir just until the yeast is dissolved. Cover with a towel and let stand until the mixture is foamy, about 5 minutes.
- In a large bowl, add the salt, remaining sugar, butter, yeast mixture, and 3 1/2 cups of the flour, and mix. Slowly keep adding more flour (about 1 cup at a time) until the dough starts to pull away from the sides of the bowl.
- Knead the dough (with your stand mixer, or using your hands) for about 5 minutes. Stop and touch the dough with a clean, dry finger. The dough shouldn't be "sticky", but may barely stick to your finger. Add a little more flour, as needed, until you reach that consistency. Knead for 2-3 more minutes.
- Lightly spray another large bowl with nonstick spray and transfer the dough to that bowl. (Flip the dough over once so both sides are coated with spray). Cover the bowl with a dish towel and let it rise until doubled, about 30-45 minutes.
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