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.
BEST WHOLE WHEAT BREAD FOR HIGH ALTITUDES
Making bread at high altitude often results in dense heavy loaves that resemble bricks. I did a lot of experimenting to find the right recipe for 4800 feet that would use my stored wheat. I have tested it as high as 5300 feet, and currently am at 4800 feet. This is the result: a good, chewy, nicely shaped loaf.
Provided by Kelley Paystrup
Categories Other Breads
Time 3h40m
Number Of Ingredients 9
Steps:
- 1. Soften yeast in warm water, set aside. Scald milk. Grind wheat into flour.
- 2. In stand mixer bowl, combine scalded milk, butter, sugar, and salt. Wait for it to cool. (about 15 minutes) Once cool, add 3 cups of the wh.wheat flour and the gluten, beat well with regular mixer blade.
- 3. Add softened yeast mixture and remaining wh. wheat flour. Switch to dough hook. Beat until thoroughly mixed. Add a little of the white flour or a little more wh. wheat flour only if needed. Dough should be a soft sticky ball at the bottom of the bowl.
- 4. Cover with plastic wrap and let rise 15 minutes.
- 5. With dough hook and mixer set on low, knead bread for 2 minutes.
- 6. Put dough into a buttered bowl. Cover and let rise 40 minutes.
- 7. With lightly buttered hands, punch down dough and slap out air bubbles. Let rise covered another 30 minutes.
- 8. With lightly buttered hands, punch down dough and slap out air bubbles. Let rise covered another 20 minutes
- 9. With lightly buttered hands, punch down dough and slap out air bubbles. Divide into two balls for loaves. cover and let rest 10 minutes.
- 10. Shape into loaves and place into two well buttered loaf pans. Let rise in a warm place to the top of the pans (not doubled)
- 11. Bake at 375-400 degree preheated oven for 35-45 minutes
- 12. Lay bread on side on a rack until it cools enough to pop out of the pans, and finish cooling. butter tops if desired
BASIC HIGH-ALTITUDE BREAD
Very easy bread recipe that I use for sandwich bread, pizza dough, and even naan! I live in Colorado Springs at an altitude of about 5,500 feet. This recipe works really well for me.
Provided by Brady McPeak
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h35m
Yield 8
Number Of Ingredients 6
Steps:
- Combine water and yeast and let sit until foamy, about 10 minutes.
- Combine flour, coconut oil, sugar, salt, and yeast mixture in a bowl. Knead until silky-smooth, about 15 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Punch down dough and turn onto a lightly floured surface. Shape into a loaf and place into the prepared pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
- Uncover and bake in the preheated oven for 30 minutes for an Italian-style loaf or 45 minutes for a sandwich-style bread.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 34.6 g, Fat 7.6 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 6 g, Sodium 293 mg, Sugar 1.7 g
QUICK BREAD BOWLS
I never thought it could be this easy to make bread bowls at home. While the dough is mixing and rising, you have time to stir up a thick soup or chili to fill the bowls. -Renee Keller, Dodgeville, Wisconsin
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When the cycle is completed, turn dough onto a lightly floured surface. Divide into fourths; shape each into a ball. Place on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 400° for 15-20 minutes or until golden brown. Cool. Cut the top fourth off each roll; carefully hollow out bottom, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill with chili, chowder or stew.
Nutrition Facts : Calories 394 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 684mg sodium, Carbohydrate 68g carbohydrate (1g sugars, Fiber 3g fiber), Protein 15g protein.
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.
HIGH-ALTITUDE ZUCCHINI BREAD
Since we live in Colorado, I'm always on the lookout for high-altitude bread recipes. So much easier than figuring out conversions or taking chances with recipes designed for sea level! This one turns out great every time!
Provided by noway
Categories < 4 Hours
Time 1h15m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Grate zucchini (unpeeled) and beat together with vegetable oil, sugar, and eggs.
- Add vanilla and orange juice concentrate (optional).
- Sift together dry ingredients (flour, baking powder, baking soda, cinnamon, salt) and blend with the wet mixture. Stir in chopped nuts.
- Pour into two greased 9x5 inch loaf pans.
- Bake at 350F for 45-60 minutes.
- Let bread sit in pans 10 minutes before removing.
Nutrition Facts : Calories 2891.9, Fat 136.3, SaturatedFat 19.3, Cholesterol 279, Sodium 2417.1, Carbohydrate 383.7, Fiber 11.6, Sugar 206, Protein 39.5
EASY BREAD BOWLS - HIGH ALTITUDE
Like everything else in baking, high altitude poses its own set of problems. This 5 ingredient yeasty bread bowl, makes winter feel just a little more bearable. The outside is solid and crusty to contain liquids, but the inside is perfectly soft and chewy.
Provided by Jenn M.
Categories Yeast Breads
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together the flour, instant yeast and the salt.
- Add the warm water to the bowl and stir until combined.
- Knead the dough in the bowl until it forms together in a ball.
- Lightly dust a clean work surface with flour, and knead the dough for about 7 minutes until smooth and elastic.
- 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 45 minutes.
- Gently deflate the dough by pressing in the center. Let rise again for about 20-25 minutes. (This second rise is important for high altitude.).
- Once again gently deflate the dough by pressing in the center. Place the dough on a clean work surface and cut it into 8 equal pieces. I find it is easier to cut like a pizza so they end up the same size.
- Shape the dough into balls. Place the shaped bowls on a sheet pan lined with parchment paper and cover with a towel to rise for 40 minutes.
- Preheat your oven to 435°F [Add 1 degree for every 500 ft above 6000].
- Lightly dust the bowls with flour and use a sharp knife to slash the top of the bowls with an X pattern. Bake at 435F for 25-30 minutes, or until golden brown and crusty.
- Let the bread cool slightly. Use a pairing knife to cut a circle out of the top of the bowls. Use a spoon to scoop out some of the extra bread so that you have enough room in the bowl for soup. Reserve the bread for dipping.
Nutrition Facts : Calories 520.1, Fat 1.8, SaturatedFat 0.3, Sodium 1752.9, Carbohydrate 108.4, Fiber 5.3, Sugar 6.6, Protein 16.2
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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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- In a microwave safe bowl, heat the water, milk, sugar, honey, and 1 tbs. butter in the microwave until it reaches 110-115 degrees on an instant read thermometer. Stir in the active dry yeast, and set aside to bloom for about 5 minutes, or until the mixture is bubbly and foamy.
- Transfer the yeast mixture to the bowl of a stand mixer (or into a large mixing bowl), and add in two cups of flour along with the salt. Mix until combined with a paddle attachment, or with a wooden spoon. The mixture will be liquidy and lumpy at this point.
- Add in another cup of flour, and continue adding in 1/4 cup portions until the dough starts to pull away from the sides of the bowl. Switch to a hook attachment at this point. The dough should be soft and slightly sticky when you stop adding flour.
- Knead either in the mixer or by hand until the dough is elastic. By hand, this will take about 10 minutes, and by mixer it should take about 5. The dough may still be slightly lumpy, but should spring back when you touch it.
10 HIGH-ALTITUDE BAKING RECIPES THAT REALLY WORK
From allrecipes.com
Estimated Reading Time 3 mins
- Basic High-Altitude Bread. This homemade yeast bread dough can be used for sandwich loaves, naan, or even as a pizza crust. A little extra fat — coconut oil i this case — keeps the dough nice and soft even after baking.
- High Altitude Deep Dish Brownies. With slightly less flour than a typical brownie recipe, these fudgy treats have a higher percentage of wet ingredients (eggs, vanilla, melted butter) so they can stand up to that increased evaporation speed and stay mouthwateringly moist.
- Ultimate High Altitude Chocolate Chip Cookies. "I've lived in Colorado 20 years and this is the only chocolate chip cookie recipe that still tastes like Toll House but works at our altitude," says Allrecipe home baker Brycie S. A higher egg-to-butter ratio and less baking soda does the trick.
- High-Altitude Buttermilk Devil's Food Cake. Ideal for an 11-inch by 15-inch sheet cake or three-layer tower, this luxurious buttermilk cocoa cake calls for a higher-than-usual wet-to-dry ratio to account for the extra evaporation that occurs during baking.
- High Altitude Meringue for Pie. Your pretty pies deserve better than a weepy, flat meringue recipe. Enter, this foolproof cornstarch-fortified egg white whip that stays super-fluffy and strong at any elevation.
- High-Altitude Chocolate Cake. Melt-in-your-mouth decadent, this moist chocolate cake combines dessert and after-dinner coffee into one. (There's a full 1 ½ cups of hot coffee in the batter!)
- High Altitude Banana Chocolate Chip Cookies. Cakey and light, these healthy-ish cookies are similar in texture to muffin tops. An extra ¼ cup of flour and 1 teaspoon less baking powder are the only two adjustments needed to get these goodies ready for altitude.
- High-Altitude Challah. Yes, you can even ace braided bread at high altitudes! The key is reaching the proper yeast ratio, which you'll find while incorporating just enough flour while kneading the challah dough.
- High-Altitude Angel Food Cake. This airy angel food cake is practically cloud-like — the complete opposite of those dense and dry baked goods we mentioned earlier.
- Best High-Altitude Birthday Cake. Rich, moist, and tender even baked at 6,000 or more feet, this is the ultimate vanilla-almond cake to share at high-altitude birthday parties.
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