Best Recipe Bread Bowl
Bread bowls are fun. You can use this recipe bread bowl for serving stews, soups, chile, or anything else that's "sloppy" and suits your fancy.
Tip: I strongly recommend trying the
FREE Soup Samples
at this site. These people are so convinced you'll like their soups that they give you 17-21 servings for the price of shipping and handling. Did I mention how good these soups are?
You'll find two bread bowl recipes on this page: the first uses a bread machine; the second is manual.
Recipe Bread Bowl using a Bread Maker
Tip: The Panasonic SD-YD250 Automatic Bread Maker
is truly the Cadillac of bread machines, in my view.
If you're really into treating yourself, you'll want to check out the Breadman T4000 Ultimate Dream Machine, 2.5 LB.
However, I have not seen it in operation to comment, but it looks good.
This recipe bread bowl calls for the dough to be baked over greased Pyrex Glass Custard Cups
2 ¾ cups unsifted flour
Optional but recommended: Bread Dough Enhancer. Use per manufacturer's instructions.
1 cup water
1 tablespoon sugar
1 teaspoon salt
1 ½ teaspoons bread machine yeast
1 egg yolk
1 tablespoon water
Place all ingredients except egg yolk and 1 tablespoon of water into the bread machine pan.
Select Dough/Manual cycle.
Grease the Ooutside of six 10-ounce pyrex custard cups. Place the cups upside down on an ungreased cookie sheet. Divide the dough into 6 equal pieces. Pat each piece into a 7" circle on a lightly floured surface. Shape the dough circles over the outsides of the prepared custard cups, being sure not to let the dough curl under the edges of the custard cups.
Cover and let recipe bread bowl rise in a warm place for 15-20 minutes.
Heat the oven to 375 F. Mix the egg yolk and 1 tablespoon of water; brush over the bread bowls. Bake for 18 - 22 minutes, or until the bread bowls are golden brown. Lift the bread bowls off the custard cups, taking care not to
burn yourself on the hot custard cups.
Cool the bread bowls upright on a wire rack.
Recipe Bread Bowl - Manual
Tip: Recipe bread bowl, as well as all other bread recipes, will be easier, faster and more convenient if you invest in a good bread maker.
This recipe bread bowl calls for you to shape the bowls before baking, and to hollow out the insides when baked.
2 packets of active yeast
½ cup warm water
1 cup of all purpose flour
1 cup wheat flour.
Additional white and wheat flour, as needed.
Dissolve yeast in warm water. Add 1 cup each white and wheat flour. Mix until smooth. Continue adding flour, alternating white and wheat until dough is hard to mix. Turn on a floured board and knead until smooth.Add more flour until dough is not sticky.
Roll dough into a ball. Place in oiled bowl, coat surface with oil, cover, and rise in a warm place until doubled in bulk.
Punch down and allow to rest for 10 minutes.
Divide recipe bread bowl into 4-6 small balls, and place on cookie sheets. Flatten and rise for another hour. Brush with egg white if desired.
Cook in preheated 375 degree oven for 409 to 509 minutes, or until bread sounds hollow when tapped.
Remove from oven and cool. when cool, cut a circle out of the top of each loaf, and remove that piece of crust.
You can now remove the inner bread to form a hollow, or push it down inside recipe bread bowl to soak up juices or gravy.
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