QUICK AND EASY BREAD BOWLS
Impress all your friends by serving cream soups or dips with this bread bowl recipes. It's one of the most popular recipes on my blog, yammiesnoshery.com. -Rachel Heidenreich, Marshall, Michigan
Provided by Taste of Home
Time 55m
Yield 6 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 283 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 396mg sodium, Carbohydrate 57g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
SOUP BOWLS
Whatever the soup or stew Rhodes™ Soup Bowls make the meal a delicious occasion you will want to savor. Full Recipe: http://www.rhodesbread.com/recipes/view/1606
Provided by Rhodes Bake-N-Serv
Categories Stew
Time 35m
Yield 3
Number Of Ingredients 2
Steps:
- Cut loaf into thirds. Form each third into a ball. If using rolls combine 4 rolls to make a ball. Repeat with remaining rolls. Place on a large sprayed baking sheet. Brush with egg. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap and bake at 350°F 25 minutes or until golden brown. Cool and slice off top. Hollow out bread and fill with favorite dip, chili or soup.
- For larger bowls cut loaf in half or use 6 dinner rolls.
Nutrition Facts : Calories 23.8, Fat 1.6, SaturatedFat 0.5, Cholesterol 62, Sodium 23.7, Carbohydrate 0.1, Sugar 0.1, Protein 2.1
RHODES SOUP BOWLS ----BREAD SOUP BOWLS MADE EASY
I love Rhodes frozen bread products- it has a homemade taste without all the work= and these soup bowls are great for chowder and soups. - prep time does not include thaw time
Provided by britt-tynesdelete
Categories Breads
Time 35m
Yield 3 serving(s)
Number Of Ingredients 2
Steps:
- Cut loaf into thirds. Form each third into a ball. If using rolls combine 4 rolls to make a ball. Repeat with remaining rolls. Place on a large sprayed baking sheet. Brush with egg. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap and bake at 350°F 25 minutes or until golden brown. Cool and slice off top. Hollow out bread and fill with favorite dip, chili or soup.
- For larger bowls cut loaf in half or use 6 dinner rolls.
BREAD BOWLS
This bread bowl will make any bowl of soup extra special. Serve it on a cool winter day.-Rhodes Bake-N-Serv, Jenna Jackson, Salt Lake City, Utah
Provided by Taste of Home
Time 35m
Yield 3 medium bowls.
Number Of Ingredients 2
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.
Nutrition Facts :
BREAD BOWLS FROM FROZEN ROLLS
Provided by Katie Clark
Time 3h5m
Number Of Ingredients 2
Steps:
- Place frozen rolls on a greased cookie sheet - you will need three per bowl. You don't need to place them super far apart because you'll be combining them anyways!
- Cover with greased plastic wrap, and let rise for about five hours. I let them rise overnight and that worked well.
- Once they have risen, combine three of the rolls together and roll into a big, round ball.
- Place each ball back on the cookie sheet, brush with egg wash, cover with greased plastic wrap, and let rise 2-3 hours in a warm spot.
- Bake at 350 for about 25 minutes or until golden brown.
- Remove from oven. When cool enough to handle, cut off the top of each bread bowl, and remove the inside of the bowl.
- Let cool and then serve immediately or store for another time.
Nutrition Facts : Calories 241 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 6 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 452 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
SOUPER BOWL BREAD BOWLS
You'll score points when you spoon the halftime meal into these hearty bowls. The bread's spongy texture makes it the perfect container for the creamy full-flavored chowder...or a thick soup, stew or chili. -Darlene Alexander, Nekoosa, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When the cycle is completed, turn dough onto a lightly floured surface. Divide into six portions; shape into balls. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with egg white. Bake at 375° for 20-25 minutes or until golden brown. Cool on wire racks., To make bowl, cut the top fourth off of bread; carefully hollow out bottom of each, leaving a 1/4-in. shell (discard removed bread or save for another use)., For chowder, in a large saucepan, saute onion and celery in butter until tender. Add mixed vegetables. Stir in flour until blended. Gradually stir in milk until combined. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon, bouillon, seasoned salt and pepper until bouillon is dissolved. Serve in bread bowls.
Nutrition Facts : Calories 727 calories, Fat 26g fat (15g saturated fat), Cholesterol 75mg cholesterol, Sodium 1458mg sodium, Carbohydrate 102g carbohydrate (21g sugars, Fiber 8g fiber), Protein 23g protein.
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