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.
PRALINES
Had these in New Orleans and loved them, so I tried different combos and liked this best.
Provided by MARKR
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 45m
Yield 20
Number Of Ingredients 6
Steps:
- Line a baking sheet with aluminum foil.
- In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
- Drop by spoonfuls onto prepared baking sheet. Let cool completely.
Nutrition Facts : Calories 179.6 calories, Carbohydrate 24.5 g, Cholesterol 9.6 mg, Fat 9.4 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 29.3 mg, Sugar 23.6 g
EASY BREAD BOWLS
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
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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- 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.
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- In a large bowl, whisk together the flour, instant yeast and the salt. Add the warm water to the bowl and stir until combined.
- Lightly dust a clean work surface with flour, and knead the dough for about 7 minutes until smooth and elastic. Alternatively, you can do this in a stand mixer fit with the dough hook attachment at medium-high speed for about 5 minutes.
- Grease a clean bowl with oil, and place the dough in the bowl, turning to coat all sides. Cover the bowl with a towel and let rise in a warm spot until doubled in size, about 1 hour.
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