Mimis Artisan Bread Bowls Food
MIMI'S ARTISAN BREAD BOWLS
I got this out of the King Arthur Catalogue. I added the honey after a suggestion from one of the reviewers. I tried it and liked it. These bowls can be made by hand, mixer, or bread machine. The recipe makes five, five-inch bowls. Just cut the top off, hollow out the center, and fill each with your favorite soup, stew, or chili. Yumm! Time below does not include the refrigeration time.
Provided by Mimi in Maine
Categories Yeast Breads
Time 3h20m
Yield 5 5, 5 serving(s)
Number Of Ingredients 8
Steps:
- If using a bread machine, put the ingredients in according to your own directions; put on dough cycle and keep checking to make sure you have a smooth dough.
- By mixer or by hand, mix till you have a smooth dough; rise covered for 45 minutes.
- When machine is done its cycle or dough has risen the manual way for 45 minutes, divide into five pieces.
- Roll each piece into a ball and place on a lightly greased baking sheet.
- Cover the balls with greased plastic wrap.
- Refrigerate for 4 hours (or up to 24 hours)--this step will give the bread bowls extra flavor and a delightfully crisp-chewy texture.
- Two or more hours before serving, remove from refrigerator.
- Uncover and let them sit for about another 30 minutes while you preheat the oven to 425 degrees.
- Just before baking, slash the top surface several times, very carefully, which will allow them to expand.
- Bake at 425 degrees for 22-28 minutes till bowls are a deep golden brown and sound hollow when thumped on the bottom.
Nutrition Facts : Calories 480.5, Fat 6.6, SaturatedFat 1, Cholesterol 1.2, Sodium 967.2, Carbohydrate 90.8, Fiber 4.3, Sugar 10.3, Protein 14
MIMI'S BREAD MACHINE WHEAT BREAD
A recipe. From Mimi. :) I like to throw some rosemary, garlic and pine nuts in the food processor and then add them in with the water. MMMMM!!!!
Provided by Miss Moriah
Categories Yeast Breads
Time 4h10m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 7
Steps:
- Place ingredients one at a time in the order listed above.
- Follow bread machine manufacturer's recommendations for baking bread.
Nutrition Facts : Calories 157.2, Fat 2.6, SaturatedFat 0.7, Sodium 294.4, Carbohydrate 30, Fiber 2.7, Sugar 4.5, Protein 4.3
HOMEMADE BREAD BOWLS
Make and share this Homemade Bread Bowls recipe from Food.com.
Provided by Sher Shields
Categories Breads
Time 2h18m
Yield 8-12 bread bowls, 8-12 serving(s)
Number Of Ingredients 7
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.
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ARTISAN BREAD BOWLS RECIPE | KING ARTHUR BAKING
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4/5 (44)合計時間 7 時間 30 分対象人数 5
- Mix and knead together all of the ingredients—by hand, mixer or bread machine—till you've created a smooth dough., Allow the dough to rise, covered, for 45 minutes; it should become puffy., Divide the dough into 5 pieces., Roll each piece into a ball., Place on a lightly greased or parchment covered baking sheet., Cover the bread bowls with greased plastic wrap., Refrigerate for 4 hours (or up to 24 hours); this step will give the bread bowls extra flavor, and a delightfully crisp-chewy texture., Two or more hours before serving, remove the bread bowls from the refrigerator.
- Uncover, and let them sit for about 30 minutes while you preheat the oven to 425°F., Just before baking, slash the top surface of the bowls several times to allow them to expand., Bake for 22 to 28 minutes, until the bowls are deep brown, and sound hollow when thumped on the bottom., Remove from the oven, and cool on a rack.
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- Let yeast dissolve in warm water until creamy, about 5 minutes. Add the rest of the ingredients—by hand, mixer or bread machine— and knead till you've created a smooth dough.
- Allow the dough to rise, covered, for 45 minutes; it should become puffy. Divide the dough into 5-6 pieces, depending on how large you want your bread bowl to be. Roll each piece into a ball. Place on a lightly greased or parchment covered baking sheet.
- Cover the bread bowls with greased plastic wrap. Refrigerate for 4 hours (or up to 24 hours); this step will give the bread bowls extra flavor, and a delightfully crisp-chewy texture. Two or more hours before serving, remove the bread bowls from the refrigerator. Uncover, and let them sit for about one hour while you preheat the oven to 425°F.
- Just before baking, slash the top surface of the bowls several times with a sharp razor/knife to allow them to expand. Bake for 22 to 28 minutes, until the bowls are deep brown, and sound hollow when thumped on the bottom. Remove from the oven, and cool on a rack.
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