Haven't tried this one yet, but liked the simplicity & many dishes you could serve in these bowls, i.e. taco salad, hearty soups/stews...or make mini bowls for appetizers with fillings of choice. Have seen some recipes using refrigerated bread sticks, & wrapping them around inverted muffin tins. Another idea is using home made bread dough & adding in parmesan, or cheeses/herbs of choice. Something to experiment with & come up with your own ideas.
Bread Bowls
Now you know how the restaurants do it! This simple recipe adds an impressive touch to any soup or salad.
Serving size: Each loaf makes 3 - 2 cup bread bowls.
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.
Bread Bowls
Now you know how the restaurants do it! This simple recipe adds an impressive touch to any soup or salad.
Serving size: Each loaf makes 3 - 2 cup bread bowls.
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.