Hollowing Out The Bread Bowl Recipes

BREAD BOWL RECIPE - THE EASY WAY!

Steps:

• Pre heat oven to 180c (350f).
• Slice the top off the bread rolls using a serrated knife and set these "lids" aside.
• Using your fingers, scoop out the centre of the roll and reserve for another use (making your own breadcrumbs!).
• Combine the melted butter (4 tbsp), crushed garlic (2 large cloves), salt (if using) and finely chopped parsley (1 tbsp if using) in a small bowl. Using a pastry brush, brush this butter mixture around the inside of the rolls, plus both sides of the lids you set aside earlier.
• Sprinkle the grated parmesan onto the cut side of the lids (these will be garlic bread dippers) and around the inside of the rolls. Tilt the rolls slightly as you go, the parmesan will stick to the butter.
• Place the bowls and lids (cut side up) onto a lined baking tray and bake for 20 minutes or until golden.

QUICK AND EASY BREAD BOWLS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture and 3 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a kitchen towel and let rise in a warm place until doubled, about 30 minutes., Preheat oven to 500°. Punch dough down. Divide and shape into 6 balls. Place 3 in. apart on 2 baking sheets that have been generously sprinkled with cornmeal or greased. Cover with a kitchen towel; let rise in a warm place until doubled, about 15 minutes. Spray loaves with water; if desired, generously sprinkle with sesame seeds. Using a sharp knife, score surface with shallow cuts in an "X" pattern. Bake 2 minutes. Reduce oven setting to 425°. Bake until golden brown and internal temperature reaches 190°-200°. Remove from pans to wire racks to cool completely., Cut a thin slice off the top of bread. Hollow out bottom portion of loaf, leaving a 1/2-in. shell. Discard removed bread or save for another use, such as croutons.

BREAD BOWLS

Steps:

• Cut loaf into 3 equal portions; form each into a ball. Place 4 in. apart on a greased baking sheet. Cover with plastic wrap that has been sprayed with cooking spray. Let rise in a warm place until doubled, about 2-3 hours. Brush with egg. Bake at 350° for 25 minutes or until golden brown. Cool. Cut the top fourth off each loaf; carefully hollow out top and bottom, leaving 1/2-in. shell. (Discard bread from inside or save to make croutons or bread crumbs.) Fill with soup, dip or salsa. Replace top if desired.

HOLLOWING OUT THE BREAD BOWL

Steps:

• After you have baked-off your wonderfully crisp sourdough round and it has cooled, it's time to form the bowl. This brief, simple hollowing-out process is explained in the steps below, along with easy-to-follow drawings to ensure optimal results. 1. Begin with a sourdough round and a large serrated knife. 2. Make a straight cut across the dome of the round, about 1 to 1 1/2 inches from the top. 3. Remove the top, which can be used as a lid or cut into strips and enjoyed with the meal. 4. Using a tablespoon, gently pull the inner bread from the round, leaving a 3/4- to 1-inch thickness along the sides. 5. Grab the bread with your hand. With a twisting motion, remove it in one piece. 6. The bowl is now ready to fill with any and all of the wonderful recipes that follow. Some of our recipes utilize the bread that has been removed from the bowl. However, when the recipe doesn't call for the bread, you can still use it to make homemade breadcrumbs or croutons. For breadcrumbs, simply break the bread into chunks, place them on an unoiled baking sheet, and bake at 350°F for twenty five to thirty-five minutes or until dry. Once the bread cools, crumble it further and store an airtight container. For croutons, cut the bread into cubes, place them on an unoiled baking sheet, and bake at 325°F for thirty to forty minutes until toasted, but not burned. Once cooled, store the croutons in an airtight container. If desired, you can season the breadcrumbs and/or croutons with salt, pepper, garlic powder, onion powder, or other favorite spices and herbs.