Bread Bowls Ii Food

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.

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.

PILLSBURY BREAD BOWL - A BOWL YOU CAN EAT

Steps:

• Heat oven to 400 degrees Fahrenheit.
• Place 4 (10-oz) custard cups upside down on ungreased cookie sheet.
• Spray outside of cups with cooking spray.
• Cut loaf of dough crosswise into 4 equal pieces.
• Press or roll each piece into 6-inch round.
• Place each round over custard cup on cookie sheet, shaping dough to fit around cup and form bowl shape.
• Dough should not touch cookie sheet.
• Bake 11 to 13 minutes or until golden brown.
• Place bread bowls with custard cups on cooling rack; cool 5 minutes.
• Remove bowls from cups.
• Place bread bowls in shallow soup bowls or pasta plates.
• Ladle soup into bread bowls; serve immediately.

BREAD BOWLS

Steps:

• Cut loaf into 3 equal portions; form each into a ball. Place 4 in. apart on a greased baking sheet. Cover with plastic wrap that has been sprayed with cooking spray. Let rise in a warm place until doubled, about 2-3 hours. Brush with egg. Bake at 350° for 25 minutes or until golden brown. Cool. Cut the top fourth off each loaf; carefully hollow out top and bottom, leaving 1/2-in. shell. (Discard bread from inside or save to make croutons or bread crumbs.) Fill with soup, dip or salsa. Replace top if desired.

BREAD BOWLS FOR THE BREAD MACHINE

Steps:

• Beat the egg and place along with milk and water in microwave container. Microwave for 40 seconds on high. Or you can warm the milk & water how you prefer and bring egg to room temperature. Place in bread machine in accordance to your machine, or follow ingredients as I have listed.
• Add remaining ingredients and set on dough cycle. This is a 1.5 pound recipe.
• Once cycle is complete, take out dough to a floured surface & cut into 4 equal sizes. Don't work the dough too much, just enough to shape into rounds. Spread a thin layer of cornmeal on baking pan. Place all four dough rounds on pan and cover with thin towel to let rise in non-drafty area for about an hour.
• NOTE: I've come to find this recipe works best on dark pans rather than regular cookie sheets. It browns better on the bottom and gives the bowls a better dense texture to hold the fillings better.
• Once doubled, bake in pre-heated oven at 350º for 20-25 minutes. If you are a higher elevation, bake 325º for 15-20 minutes. Or until golden brown.
• Remove from pan and place on cooling rack.
• For the bowls, cut a thin layer across top and hollow out to about 1/4-1/2 inch in thickness. Fill with your favorite chili, chowder, or stew.