i'm really interested in making a bread bowl to put soup or chili in does anyone know how?

Answer 1

Chili in a Bread Bowl

Dough:

1 T. sugar

1 C. warm water (110 degrees)

1 envelope yeast

2 1/4 C. flour

1 C. cornmeal

1 t. salt

1/4 C. olive oil

Add yeast, sugar and 1/4 C. of the water to a small bowl and let set 5 minutes. Yeast should start to bubble.

Add flour, cornmeal, salt, oil and the rest of water along with yeast mixture and mix well. Turn out onto a floured board and knead dough until smooth and satiny. (about 10 minutes) Let rise until doubled.

Divide into 4 pieces. Shape into rounds and place on greased cookie sheet sprinkled with cornmeal. Let rise until doubled.

Bake at 400°F. about 20 minutes until golden brown and when you tap on them they sound hollow inside. These rolls should be baked the day you intend to use them.

Chili:

1 1/2 lb. ground chuck

1 C. onion diced

1/2 C. celery diced

1/2 C. green pepper diced

2 dried ancho peppers soaked in hot water.

2 14.5 oz. can crushed tomatoes

2 C. water

2 C. tomato juice

4 t. chili powder

1 t. cumin

1 T. sugar

salt and pepper

1 14.5 oz can of hot or mild chili beans

Brown ground chuck, add onions, celery and green pepper. Cook another 5 minutes. Add tomatoes, juice, water, chili powder and cumin. In food processor process ancho peppers with a little of the water you soaked them in until it is a paste. Add to the chili. Add salt and pepper to taste. Cook for 2 hours. Add beans last 1/2 hour of cooking.

Serves 6 to 8.

To serve:

Hollow out bread to 1/2 inch from the side after cutting off the tops. Reserve for dipping in the chili. Top chili with cheddar cheese, sour cream and green onions.

Answer 2

get what ever kind of bread you like get creative with the shape, a bowl doesnt have to be round. Cut the top off, scoop out the insides, and dry it out in a moderate oven until hard and crusty. There you have a bread bowl! Good luck!

Answer 3

Machine Shed Baked Potato Soup & Bread Bowl

A Machine Shed Restaurant Favorite

INGREDIENTS
2 1/2 Lb. Baby Red Potatoes
1 Jumbo Yellow Onion, diced
1/2 Lb. Raw Bacon, diced
3 Stalks Celery, diced
1 Qt. Water
1/4 C. chicken base
1 Qt. Milk
1 tsp. Salt
1 tsp. Black Pepper 3/4 C. Flour
1/4 C. Chopped Parsley
1 1/4 sticks margarine
1 C. whipping cream
for garnish:
Shredded Colby cheese,
fried bacon bits
chopped green onions

PROCEDURE
Boil potatoes in water to cover for 10 minutes. Drain; set aside.
Sauté bacon, onions and celery over medium-high heat until celery is tender in large, heavy pot.
Drain bacon grease and return bacon, onions and celery to pot.
Add milk, water, chicken base, salt and pepper.
Heat over medium-high heat until very hot but do not let soup boil.
Melt margarine in heavy, large saucepan over low heat.
Stir in flour to make a roux.
Mix well and allow to let bubble, stirring 1 minute. If desired, a larger amount of roux can be made to produce a thicker soup.
Gradually add roux to soup, stirring constantly. Continue to cook, stirring, until thick and creamy.
Stir in potatoes, parsley and cream. Serve hot, garnished with cheese, bacon bits and/or onions.
Serves 10-12
serve in a bread bowl just like they do at the Machine Shed!

BREAD BOWL

INGREDIENTS
2 C. hot water
2 Egg whites
1 Oz. sugar
33/4 Lb. Flour
2 C. Cold Water
21/2 T. lard
1 T. yeast

PROCEDURE
Mix ingredients together until soft dough forms. (the dough should be slightly firm to the touch and form a ball. if it is too sticky add a little more flour or if it seems too dry add a little more water).
Place dough in a lightly oiled bowl, cover and set aside until double in size, then punch down.
Scale into 4 inch balls, roll round and place in a warm place until they double in size.
Bake in 350’ oven for 18-20 minutes. Let cool.
Slice off top of bread and hollow out inside to form a bowl, careful not to make the "walls" too thin, about they should be about 1" to 1 1/2 thick.

Answer 4

Easy way is to buy bread dough, roll it out like you were making pizza. grease up a metal bowl and form the dough over the bowl. let it raise alittle bit and pop it into the oven. this way you have a double crust and less likely to leak.

Answer 5

I use my standard french bread dough recipe in the breadmaker. But instead of a loaf, I make two rounds. It usually works out fine.

Answer 6

near as i can tell, just get a round loaf of bread from the bakery and tear out the middle in little tufts. Surround the loaf with the pieces and fill it with whatever.

Answer 7

Go to your local market bakery and pick-up either a sour dough round or a rye round, cut the top off and start pickin out the center

Answer 8

Supermarket bakery. Ask them for the bowl frozen and take it home to bake it. Much better/fresher that way.

Answer 9

You can purchase any brand of frozen bread dough. This is one method. (BTW, you can put a ((taco)) salad in the bowl, as well.) Enjoy!

Serving size: Each loaf makes 3 - 2 cup bread bowls.

Ingredients
Frozen Bread Dough

Spray baking sheet with cooking spray. Divide slightly thawed loaves into thirds, place on baking sheet and lightly spray with cooking spray. Cover with plastic wrap. Let rise at room temperature for 5 to 6 hours.

Preheat oven to 350°F. To form bread bowl, turn soufflé-type-baking dish* (approx. 2 to 3 cup capacity) **upside-down on baking sheet; lightly spray outside of dish with cooking spray. Place dough on base of dish and press down evenly over sides to form bowl. Repeat process for desired number of bread bowls.

Bake for 30-35 minutes. Remove from soufflé dishes and let cool.

* If soufflé-type dish is not available, follow these instructions to form bread bowl mold: use a 3-cup capacity mixing bowl, line inside with a sheet of aluminum foil, press down to form shape of bowl and let excess foil hang over edges. Stuff bowl with crumpled sheets of foil until completely filled and level. Fold excess liner foil over crumpled foil to form the baking mold. Remove from bowl and shape so sides and bottom are squared off.

** Continue as directed above.

http://www.schwans.com/recipes/recipe9.aspx?tb=4
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Another method is using frozen breadsticks. (Omit the cinnamon, sugar etc if using for soup/chili.)

Coffee Mug Twists

Brush 24 breadsticks with melted butter. Sprinkle with half of mixture of 1 cup sugar and 3 tablespoons cinnamon or grated orange rind. Turn sticks over and spread other sides with butter and remaining sugar mixture.

Twist two sticks together and coil into 10 oz. OVEN-PROOF mugs. Let rise until doubled in size. Bake at 350 degrees for 25 minutes or until golden brown. Serve when mug handles are cool enough to hold.
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For some more breadstick fun, this is one of my favorites:

Edible Cornucopia

http://californiahiker.com/holidays/Thanksgiving/

Answer 10

Caramel Popcorn 4 quarts popped popcorn one million cup brown sugar one million/2 cup margarine one million/4 cup easy corn syrup one million/2 teaspoon salt one million teaspoon vanilla extract one million/2 teaspoon baking soda place the popped popcorn right into a extensive brown paper bag. set aside. In a 2 quart casserole dish, or different warmth-information glass dish, integrate the brown sugar, margarine, corn syrup, salt and vanilla. warmth for 3 minutes in the microwave, then take out and stir till nicely mixed. return to the microwave, and cook dinner for one million one million/2 minutes. eliminate from microwave, and stir in the baking soda. Pour syrup over the popcorn in the bag. Roll down the suitable once or twice to close the bag, and shake to coat the corn. place bag into the microwave, and cook dinner for one million minute and 10 seconds. eliminate, shake, turn the bag over, and return it to the microwave. cook dinner for yet another one million minute and 10 seconds. unload the popcorn out onto waxed paper, and enable cool till coating is set. save in an hermetic field. Peanut Brittle one million one million/2 cups dry roasted peanuts one million cup white sugar one million/2 cup easy corn syrup one million pinch salt (optional) one million tablespoon butter one million teaspoon vanilla extract one million teaspoon baking soda Grease a baking sheet, and set aside. In a pitcher bowl, integrate peanuts, sugar, corn syrup, and salt. cook dinner in microwave for 6 to 7 minutes on severe (seven-hundred W); blend might desire to be bubbly and peanuts browned. Stir in butter and vanilla; cook dinner 2 to 3 minutes longer. at as quickly as stir in baking soda, only till blend is foamy. Pour in the present day onto greased baking sheet. enable cool quarter-hour, or till set. smash into products, and save in an hermetic field.