Does anyone have a recipe for bread bowls? Thanks?

Question

How to make from scratch?

Answer 1

I just made some the other day
I took a cantalope,
put non-stick tinfoil over it, shaped it as a bowl,
then used 4 biscuits from a tube ( the pilsburry ones)
and rolled it out,
and shaped it over the tinfoil ( still one the cantalope)
then when it looked right,
I put the tinfoil and bread into the oven, cooked it till it was done.

when you goto use the bowl,
spray or brush oil on the inside ( to make it waterproof for soups)
I used cooking spray

worked out great!
and impressed the wife too!

Answer 2

Not sure if you mean making the bread bowls from scratch, or what to put in the bread bowls.

For homemade bread bowls I use a French bread recipe but form them into bowls.

For fillings, there's spinach dip, chili, hearty soups, sun-dried tomato dip, salsa, just anything that can stand up to the bread, no runny things.

Answer 3

Italian Bread Bowls:

This recipe goes with Hearty Potato Soup

2 1/2 cups warm water (105° to 115°)
2 (1/4-ounce) envelopes active dry yeast
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water

Stir together 2 1/2 cups water and yeast in a large bowl; let stand 5 minutes. Stir in salt and oil.

Add flour gradually, beating at medium speed with an electric mixer until a soft dough forms.

Turn dough out onto a floured surface; knead until smooth and elastic (4 to 6 minutes). Place in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in bulk.

Punch dough down, and divide into 8 equal portions. Shape each portion into a 4-inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal.

Cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in bulk.

Stir together egg white and 1 tablespoon water; brush over loaves.

Bake at 400° for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks. Freeze up to 1 month, if desired.

Cut a 1/2-inch-thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. (Reserve centers for other uses.) Fill bread bowls with hot soup, and serve immediately.

Yield: Makes 8 servings

Answer 4

How To Make Bread Bowls Recipe
From Peggy Trowbridge,

Round loaves of crusty bread make great serving dishes and they are edible. Learn how to make bread bowls for serving soups, stews, chowders, dips, and spreads.

Difficulty: Easy

Time Required: 15 minutes

Here's How:
Start with a round loaf of crusty sourdough or French bread from a bakery or make your own.
Use a serrated knife to slice off the top of the round crusty bread loaf.
Cut or pull the soft center of the loaf away from the shell, leaving a 1-inch thickness of soft bread dough around the inside of the crust.
Melt 1/4 cup butter or olive oil with 1 clove of pressed garlic and 1 tsp minced fresh parsley.

Brush inside of bread bowl and dough side of lid with butter mixture.
Bake in conventional or toaster oven at 400 F. for 5 to 10 minutes until golden.
Let cool.

Tips:

Bake your own bread rounds or purchase them at the bakery.
The top may be used as a lid or cut into dippers.
Save the inside bread dough for croutons or bread crumbs.
You may omit the butter, oil, and garlic, if you wish.
Use bread bowls to serve soups, stews, chowders, dips, and spreads. Encourage eating of the bowl.

What You Need:
Conventional or toaster oven.
Round loaf of French, sourdough or other crusty bread.
Butter, margarine, or olive oil.
Garlic press.
Garlic.
Serrated knife.
Fresh parsley.

Answer 5

1 package rapid rise yeast
1/4 cup lukewarm water
2 tablespoons sugar
1/4 cup shortening
3 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoons salt
1 cup buttermilk

Dissolve yeast in warm water. Stir in sugar and set aside. Mix flour, baking powder and salt and cut shortening into dry ingredients using a pastry blender or fork in a large bowl until resembling fine crumbs. Stir in yeast mixture and just enough buttermilk so dough leaves side of bowl and forms a ball. Turn dough onto lightly floured surface and gently roll in flour to coat. Knead about 1 minute or until smooth. Cover and let rise about 10 minutes.

Heat oven to 375 degrees. Grease outside of six 10-ounce custard cups or soup bowls. Place cups upside down on an ungreased baking sheet. Divide dough into 6 equal parts. Pat or roll each piece of dough into a 7-inch circle. Shape dough circles over outsides of custard cups but don’t allow dough to curl under edges of cups. Bake dough over custard cups for 18-22 minutes or until golden brown. Remove from oven and carefully lift bread bowls off of custard cups. Cool bread bowls upright on a wire rack. Fill with your favorite soup or stew.


additional information
Makes 6 Servings
Serving Size: 1 bowl
Nutrients per serving:
Calories: 340
Total fat: 10 grams
Saturated fat: 2 grams
Cholesterol: 1 mg
Sodium: 555 mg
Carbohydrate: 55 grams
Protein: 8 grams
Dietary fiber: 2 grams

Answer 6

How To Make Bread Bowls Recipe

Round loaves of crusty bread make great serving dishes and they are edible. Learn how to make bread bowls for serving soups, stews, chowders, dips, and spreads.
Difficulty: Easy
Time Required: 15 minutes
Here's How:
Start with a round loaf of crusty sourdough or French bread from a bakery or make your own.
Use a serrated knife to slice off the top of the round crusty bread loaf.
Cut or pull the soft center of the loaf away from the shell, leaving a 1-inch thickness of soft bread dough around the inside of the crust.
Melt 1/4 cup butter or olive oil with 1 clove of pressed garlic and 1 tsp minced fresh parsley.

Brush inside of bread bowl and dough side of lid with butter mixture.
Bake in conventional or toaster oven at 400 F. for 5 to 10 minutes until golden.
Let cool.
Tips:
Bake your own bread rounds or purchase them at the bakery.
The top may be used as a lid or cut into dippers.
Save the inside bread dough for croutons or bread crumbs.
You may omit the butter, oil, and garlic, if you wish.
Use bread bowls to serve soups, stews, chowders, dips, and spreads. Encourage eating of the bowl.
What You Need:
Conventional or toaster oven.
Round loaf of French, sourdough or other crusty bread.
Butter, margarine, or olive oil.
Garlic press.
Garlic.
Serrated knife.
Fresh parsley.

Answer 7

Home Style Bread Bowls
1 pkt Active dry or rapidrise yeast
2 tbl Sugar
1/4 cup Warm water
1/4 cup Shortening
3 cup All purpose flour
3 tsp Baking powder
3/4 tsp Salt
1 cup Buttermilk(approx)

Dissolve yeast and sugar in warm water. Cut shortening into flour, baking powder and salt with pastry blender in large bowl until mixture resembles fine crumbs. Stir in yeast mixture and just enough buttermilk until dough leaves side of bowl and forms ball. Turn dough onto lightly floured surface; gently roll in flour to coat. Knead about 1 minute or until smooth. Cover and let rest 10 minutes. Heat oven to 375F. Grease outsides of 6 - 10 oz custard cups ( I greased upside down large muffin tins) Place cups upside down on ungreasd jelly roll pan. Divide dough into 6 equal parts. Pat or roll each part into 7 inch circle. Shape dough circles over outsides of custard cups.(do not allow dough to curl under edges of cups.)
Bake 18 to 20 minutes or until golden brown. Carefully lift bread bowls from custard cups - both will be hot so be carefull. Cool breadbowls upright on wire rack

Answer 8

"Hot Crab Dip in Bread Basket" - 3 1/2 cups dip

2 (8 oz.) pkgs. cream cheese; softened
1/2 cup mayonnaise
1/4 cup dry white wine
2 green onions (scallions); chopped
2 cloves garlic; minced
1/2 teaspoon Worcestershire
2 (6 oz.) cans crabmeat; drained and picked over
1/4 cup chopped pimentos
2-lb. round loaf wheat or rye bread
Crackers or fresh vegetables

1) In small bowl with mixer at medium speed, beat cream cheese until smooth and fluffy. Gradually beat in mayonnaise, wine, green onions, garlic and Worcestershire until smooth and well blended. Stir in crab and pimentos; set aside.
2) Slice top off bread loaf; scoop out center to make a basket (reserve bits for dipping, or as bread crumbs for future use). Place bread loaf on baking sheet; fill center with crab mixture. Bake at 350* - 45 minutes or until very warm. Serve with crackers or vegetables.
CLAM DIP: Prepare as above, but omit wine, green onions, crab and pimentos. Drain 2 (6 1/2 oz.) cans minced clams; reserve juice. Beat 1/3 cup clam juice and 1/2 teaspoon prepared horseradish into cream cheese along with mayonnaise. Stir in drained clams. Refrigerate until serving time. Serve cold.

Answer 9

if u r making it homemade i would go 2 cooks.com or a cooking website, but another way is to buy a round loaf of sourdough bread & cut the top off & put the soup in....yum! good luck!

Answer 10

soup bread bowls or dip bread bowls!
go to allrecipes.com!