MINI CHEDDAR BREAD BOWLS
These golden, cheesy bread "bowls" are a fun and delicious way to serve homemade soup. Try toasting the bread before ladling soup into it. -Angela Carlisle, De Mossville, Kentucky
Provided by Taste of Home
Time 55m
Yield 10 mini bread bowls.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in 1/2 cup warm water. Add the sugar, salt, 3 cups flour and remaining water. Beat on medium speed for 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, about 6-8 minutes while slowly adding cheese and oregano. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Divide into 10 pieces; shape each into a ball. Place balls 3 in. apart on two greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool., Cut a thin slice off the top of bread. Hollow out bottom of loaf, leaving a 1/4-in. shell (discard removed bread or save for another use). Return to oven for 5 minutes to toast bread bowl before filling.
Nutrition Facts : Calories 253 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 306mg sodium, Carbohydrate 45g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.
MINI BREAD BOWL DIPS
Feel free to double-dip: These mini bread bowls are single servings! -Cory Fernandez for Food Network Magazine. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Yield 8 mini bread bowl dips
Number Of Ingredients 0
Steps:
- Mix half of a 10-ounce box of frozen chopped spinach (thawed and squeezed dry) with 3/4 cup chopped canned artichoke hearts, 4 ounces room-temperature cream cheese, 1/2 cup sour cream, 1/4 cup grated Parmesan, and salt and pepper to taste. Cut off the tops of 8 dinner rolls and hollow out the insides. Fill with the dip and serve with veggies.
MINI CHEDDAR LOAVES
It's hard to believe you need only four ingredients to bake up a batch of these beautiful miniature loaves. "Sliced warm from the oven, this golden bread is simple and delicious," notes Melody Rowland of Chattanooga, Tennessee.
Provided by Taste of Home
Time 45m
Yield 4 mini loaves (4 slices each).
Number Of Ingredients 4
Steps:
- In a large bowl, combine biscuit mix and cheese. Beat eggs and milk; stir into cheese mixture just until moistened. Pour into four greased and floured 5-3/4x3x2-in. loaf pans. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. Remove from pans; slice and serve warm.
Nutrition Facts : Calories 254 calories, Fat 14g fat (7g saturated fat), Cholesterol 64mg cholesterol, Sodium 605mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
DOUBLE CHEESEBURGER BREAD BOWL RECIPE BY TASTY
Here's what you need: sourdough bread, ground beef, garlic powder, onion powder, black pepper, salt, tomato, onion, mushroom, spinach, bacon, cheddar cheese, swiss cheese
Provided by Pierce Abernathy
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350˚F (180˚F).
- In a circular cake pan, add half of the ground beef and season with half of the garlic powder, half of the onion powder, half of the pepper, and half of the salt. Mix to combine then press the beef into patty form.
- Bake for 12 minutes.
- Repeat this process for the second patty.
- Slice off the top of the sourdough loaf and scoop out the inside.
- Begin by laying down slices of cheese at the bottom, then add your first burger patty.
- Layer more cheese on top of the patty and continue by adding bacon, sauteed mushrooms & onions, spinach, and tomato.
- Add a second burger patty and repeat step 7.
- Place the top of the loaf back on the bread and wrap in aluminum foil.
- On a level surface, use a heavy object to press the sandwich down for at least 30 minutes.
- Remove aluminum foil.
- Bake for 25 minutes.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 728 calories, Carbohydrate 50 grams, Fat 33 grams, Fiber 3 grams, Protein 53 grams, Sugar 7 grams
MINI CHEDDAR BACON LOAVES -- CORNBREAD!
From chindeep.com, April 6, 2012 -- recipe by Melissa. Serve warm for breakfast with strawberry jam, or serve at room temperature. Add pickled jalapenos and these might be perfect served with chili! NOTE: Time for frying bacon is included in the prep time.
Provided by KerfuffleUponWincle
Categories Quick Breads
Time 38m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Butter 8 mini loaf pans, or large muffin tins.
- Combine flour, cornmeal, sugar, paprika, onion powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, use a wire whisk to combine buttermilk, egg and melted butter.
- Stir in the flour mixture until just combined.
- Fold in the bacon. and 1/2 cup cheese. and the (OPTIONAL) minced pickled jalapenos.
- Pour about 1/2 cup batter into each of the buttered loaf tins.
- Bake for 8 minutes.
- Sprinkle the rest of the cheese evenly over the tops of the loaves. Bake just until a toothpick inserted in the center of the loaves comes out clean (about 8-10 minutes more.).
- Cool for 10 minutes. Loosen edges and turn out onto a wire rack. Serve warm, or at room temperature.
- NOTE: My little loaf pan has eight openings (3.7" x 2.4" each).
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