Easybreadbowls Recipes

EASY BREAD BOWLS

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.

QUICK AND EASY BREAD BOWLS

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.

EASY BREAD BOWLS

Steps:

• Lightly grease outsides of six 10-ounce custard cups with shortening (do not use cooking spray). Place cups upside down on large cookie sheet.
• Divide dough into 6 equal pieces. Shape each piece into a ball, then pat into 6- inch round. Place rounds over bottoms of custard cups. Brush dough with oil. Sprinkle with basil and garlic salt. Cover and let rise in warm place 20 minutes.
• Heat oven to 350°. Bake 16 to 20 minutes or until golden brown. Cool 5 minutes; remove from cups and place right side up on wire rack. (Interiors of bread bowls may be slightly moist.)
• To serve, place warm or cooled bread bowls in individual shallow soup or pasta bowls. Spoon soup, stew or chili into bread bowls.

BREAD BOWLS II

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.

HOMEMADE BREAD BOWLS

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.

HOMEMADE BREAD BOWLS RECIPE

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.

BREAD BOWLS FROM FROZEN ROLLS

Steps:

• Place frozen rolls on a greased cookie sheet - you will need three per bowl. You don't need to place them super far apart because you'll be combining them anyways!
• Cover with greased plastic wrap, and let rise for about five hours. I let them rise overnight and that worked well.
• Once they have risen, combine three of the rolls together and roll into a big, round ball.
• Place each ball back on the cookie sheet, brush with egg wash, cover with greased plastic wrap, and let rise 2-3 hours in a warm spot.
• Bake at 350 for about 25 minutes or until golden brown.
• Remove from oven. When cool enough to handle, cut off the top of each bread bowl, and remove the inside of the bowl.
• Let cool and then serve immediately or store for another time.