Simply Family Friendly Bread Bowls 5fix Food

MINI BREAKFAST BREAD BOWLS #5FIX

Steps:

• Preheat the oven at 375 degrees.
• Heat a large frying pan on medium high heat until hot then add bacon.
• Cook bacon until crispy then remove and break into halves.
• Remove 2 tablespoons of the bacon grease into a small bowl.
• Add one pack of Simply Potatoes diced with Onions to the pan and cook with the remaining bacon grease. Cook until light brown then remove and divide into 12 even piles.
• Then take a knife and cut a circle from the top center of the knot roll. Remove the bread from within the roll; hollowing the roll.
• Add cubes of cheese, one pile of the Simply Potatoes, bacon half, and topped with a few more cubes of cheese filling the bread bowl.
• Place the knot roll top back on the center of the bread bowl; covering the top. Repeat the steps until all of the bread bowls are filled. Then add the knots onto a cookie sheet.
• Take the small bowl with bacon grease and paint each roll.
• Cook in the oven for 10 minutes or until golden brown and crispy.
• Remove from the oven; Allow the bread bowls to rest for 5 minutes then and serve.

4 INGREDIENT EASY BREAD BOWLS

Steps:

• In a large bowl, mix together the flour (540 grams, 4 ½ cups), salt (11 grams, 2 ¼ teaspoon), yeast (¾ teaspoon instant yeast or 1 teaspoon active dry yeast), and warm water (398 grams, 1 ¾ cup) until combined. Keep mixing until all of the flour is mixed throughout.
• Dust a clean work surface with flour, and knead the dough for about 8-10 minutes until smooth and elastic. Alternatively, you can do this in a stand mixer fit with the dough hook attachment at medium speed for about 6-8 minutes. Add more flour if the dough is too sticky.
• Grease a clean large 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 1 hour.
• Gently deflate the dough by pressing in the center. Place the dough on a clean work surface and cut it into 4 equal pieces using a bench knife or sharp knife.
• Shape the dough into balls by holding them in your hand and pulling down on the edges to create a seam at the bottom and pinch the seam closed. Then roll the ball under your hand to seal the seam on the bottom. Place the shaped balls on a sheet pan lined with parchment paper and cover with a towel to rise for 1 hour.
• While the dough is proofing, preheat the oven to 425°F/ 220°C.
• Lightly dust the balls with flour and use a sharp knife or bread lame to slash the top of the balls with an X pattern. Bake 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 fork to scoop out some of the extra bread so that you have enough room in the bowl to fill. Reserve the extra bread pieces for dipping.
• Fill up the bowls with your favorite soup or dip.
• Unused bowls can be cooled completely, wrapped well in plastic wrap and stored in the freezer. Rewarm in a 325°F/ 165° C oven until heated through.

BREAKFAST BREAD BOWLS

Steps:

• Preheat oven to 400 deg F.
• Cut off the top of the roll, about 1/4 or 1/3rd of the way down. Pull out the inside of the bottom section, leaving a shell of about 1/2 inch.
• Lay the slice of corned beef or ham in the opening - try to use a slice that covers all of the "bowl" in a single piece.
• Break the egg into the "bowl", season with salt and pepper. Sprinkle cheese on top. Place the top of the roll on top.
• Carefully wrap the roll in a sheet of aluminum foil.
• Place in oven and bake for around 20 to 25 minutes. At 20 minutes my yolk was still a bit runny, but the white was cooked through. Garnish with parsley or chopped scallion, if desired.

SIMPLY SPUD SURPRISE BREAD #5FIX

Steps:

• 1. Thaw bread dough in refrigerator overnight.
• 2. Heat oven to 350 degrees. Grease a jelly roll pan.
• 3. Place butter in medium skillet over medium-high heat. Add onion and sauté until the onion is translucent, about 5 minutes. Remove from heat.
• 4. Place the mashed potatoes in a large bowl. Add the shredded cheese and the butter-onion mixture. Mix well.
• 5. Pat or roll the dough to fit into the jelly roll pan. Spread the potato mixture over ½ of the loaf. Fold the dough over and seal all the edges. Allow the loaf to rest for 15 minutes.
• 6. Bake at 350 degrees for 35 minutes, until top is nicely browned.

SIMPLY FAMILY FRIENDLY BREAD BOWLS #5FIX

Steps:

• Preheat oven to 325 degrees.
• Place a 12 cup muffin tin upside down on a baking sheet. This is to prevent any oven drips. Spray the cups with cooking spray if desired.
• Cut each loaf into 6 equal pieces. Flatten slightly and press onto the upside down cup to form a shallow bowl. Bake 15-20 minutes or until the bowl bottoms are golden brown. Gently remove from the muffin tin while warm. A slight twist helps. Place on a baking pan or microwave safe plate.
• Microwave the Steamer Broccoli and Cheese according to package directions; approx 5-7 minutes. Mash slightly when adding to the potatoes in the next step.
• Pour potatoes into a micro safe glass bowl. Add velvetta. Microwave on high 4 minutes stirring every minute. The potatoes should be al dente, but cooked and the cheese melted. Stir in the package of broccoli and cheese.
• Spoon the mixture into the 12 baked bread bowls. Sprinkle with the diced bacon. At this point the bread bowls could be chilled for later use or finished for your meal.
• Microwave individual servings or bake approz 10-15 minutes in the oven if cold. This step is simply to heat. Baking results in a crispier crust.