Bread bowls

[Julie Osbourne]

Can anyone give me a recipe for bread bowls to use with soup?

[lorilei]

I've come across a few of recipes for bread bowls. It somewhat depend upon what you're looking for. Here's what I found:

[shortcut] BREAD BOWLS
from Southern Living 1997 issue

Perfect for thick soups & stews
5 minutes to prepare, 10 minutes to bake.

COAT a baking sheet with butter-flavored cooking spray. Invert 2 (10 oz.) custard cups several inches apart on baking sheet; coat outside of cups with cooking spray.

SEPARATE 1 (11.5 oz.) can refrigerated cornbread twists at perforations. Flatten each strip to a 2 inch width. Cover the outside of 1 custard cup with half the strips, cutting away excess & moistening edges to seal strips together. Repeat procedure with remaining cornbread strips & custard cup.

BAKE at 400 degrees for 10 to 12 minutes. Cool on a wire rack. Remove bowls from cups.

Makes 2 (10 oz.) bowls
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BREAD BOWLS

2 (.25 ounce) package active dry yeast
1 tablespoon white sugar
1 3/4 cups warm water (110 degrees F)
2 cups whole wheat flour
2 cups bread flour
2 teaspoons salt
1 egg white
2 tablespoons water

In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.

In a large mixing bowl, combine the yeast mixture with the whole wheat flour, salt and one cup of the bread flour; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.

Place into a lightly oiled bowl, and turn to coat the whole surface with oil. Cover, and let rise in a warm place until doubled, about 45 minutes.

Punch down the dough, and let rest 10 minutes. Divide into 4 balls. Place on cookie sheets, and flatten into disks. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).

Lightly beat the egg white with the water and brush the risen loaves with this mixture. Bake at 375 degree F (190 degree C) for 40 to 50 minutes. When done bread should sound hollow when thumped on bottom. Remove from oven, and let cool.

Cut a circle out of the top of each loaf, and remove that part of the crust. Either remove the soft bread beneath, or compress it to form a bowl.
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INDIVIDUAL BREAD BOWLS
(made with frozen bread dough)

1 pound frozen bread dough, thawed

Thaw bread dough.

Preheat oven to 375 degrees F (190 degrees C).

Divide bread dough into fourths. Roll each fourth into an 8 inch circle.

Brush the back of 4 oven-safe bowls with oil or cooking spray. Place bowls upside down on a baking sheet. Place dough circles on bowls. Brush edge of dough with water and fold it back into a "hem" to make a bowl rim.

Bake at 375 degrees F (190 degrees C) for 18 to 20 minutes.

[This message has been edited by lorilei (edited 10-06-2000).]

[andreajackson]

YUM! I love bread bowls! There is a place in town that has them and tey are so delicious, I have been wanting to get a recipe for this.

[JeanneW]

Thanks so much Lorelei. These look great and it's finally soup weather!

[Beth]

You can use a basic french bread recipe and bake in smaller rounds, then scoop out the middle.

[lanie]

This is neither here nor there - but was reading somewhere the other day that you can cut the top off largish rolls, french or whole wheat/whatever and scoop out and put 'whatever' in them - I'm lazy - that is what I would do...lanie http://www.cookinglight.com/bbs/smile.gif

[JeanneL]

In California, we can buy brown 'n serve small french bread rounds. Local Safeway, etc. have them in packages of 2. Costco has them in packages of 4 or 5. Bake them, let cool, cut the top off, hollow them out, fill them with soup or stew or chili and enjoy!