Hollowing Out The Bread Bowl Food

CUTTING A BREAD BOWL RECIPE - (4.3/5)

Steps:

• Place a round loaf of bread on a flat surface. Slice straight down into the top of the loaf, about 3/4 of the way down, using the tip of a sharp knife. Make the initial slice about an inch from the edge of the outside of the loaf. Slice around the edge of the loaf, keeping the knife in an upright position, until a full circle has been cut. Cut the core of the loaf, using the tip of the knife, or use your hand to rip the excess bread from the inside. Pour your hot soup or creamy dip into the bread bowl just before serving.

SPINACH DIP

Steps:

• In a blender or food processor, finely mince the garlic and scallions. Add the remaining ingredients, except the bread and paprika and blend until smooth. Taste and adjust the seasonings. Refrigerate for up to 2 days. Just before serving, make a bread bowl: Cut about an inch off the top of the round of bread and save it for a lid. Remove the bread from the center, hollowing out the loaf. Stir the dip well and place in the bread bowl. Sprinkle lightly with paprika. Serve the removed bread chunks along with crudites for dipping.

PANZANELLA BREAD BOWL

Steps:

• Preheat the oven to 400 degrees F. Hollow out the center of the ciabatta loaf to form a rectangular "bowl"; set aside. Cut the removed bread into 1-inch cubes; spread 2 cups of the bread on a rimmed baking sheet (reserve the rest for another use). Bake the bread cubes until lightly toasted, 5 to 6 minutes. Let cool.
• Combine the lettuce, tomatoes, cucumber, roasted red peppers, salami, prosciutto, soppressata, cheese and toasted bread cubes in a large bowl. Whisk the olive oil, vinegar, 2 tablespoons water, the oregano, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Drizzle the dressing over the salad and

HOLLOWING OUT THE BREAD BOWL

Steps:

• After you have baked-off your wonderfully crisp sourdough round and it has cooled, it's time to form the bowl. This brief, simple hollowing-out process is explained in the steps below, along with easy-to-follow drawings to ensure optimal results. 1. Begin with a sourdough round and a large serrated knife. 2. Make a straight cut across the dome of the round, about 1 to 1 1/2 inches from the top. 3. Remove the top, which can be used as a lid or cut into strips and enjoyed with the meal. 4. Using a tablespoon, gently pull the inner bread from the round, leaving a 3/4- to 1-inch thickness along the sides. 5. Grab the bread with your hand. With a twisting motion, remove it in one piece. 6. The bowl is now ready to fill with any and all of the wonderful recipes that follow. Some of our recipes utilize the bread that has been removed from the bowl. However, when the recipe doesn't call for the bread, you can still use it to make homemade breadcrumbs or croutons. For breadcrumbs, simply break the bread into chunks, place them on an unoiled baking sheet, and bake at 350°F for twenty five to thirty-five minutes or until dry. Once the bread cools, crumble it further and store an airtight container. For croutons, cut the bread into cubes, place them on an unoiled baking sheet, and bake at 325°F for thirty to forty minutes until toasted, but not burned. Once cooled, store the croutons in an airtight container. If desired, you can season the breadcrumbs and/or croutons with salt, pepper, garlic powder, onion powder, or other favorite spices and herbs.