Best 3 Homemade Bread Bowls Recipes

HOMEMADE BREAD BOWLS

Steps:

• Using a Bosch or Kitchen Aid mixer, put yeast, sugar, salt, hot water, and olive oil in the mixer.
• Gradually add the flour until the dough has sufficiently scraped everything off the sides of the mixing bowl. Continue to mix on low for 8-10 minutes.
• Remove and cover with plastic wrap - let the dough rise until doubles in size (about 30 minutes).
• Grease 2 cookie sheets and sprinkle with corn meal.
• Punch down the dough and make tennis ball-size dough balls (about 8-12, depending on how large you want your bread bowls).
• Place on cookie sheet with no more than 6 to a cookie sheet (don't let them touch). Let them rise for another 30 minutes.
• Bake each cookie sheet at 400 for 18 minutes.

HOMEMADE BREAD BOWLS FOR CHILI MADE IN BREAD MAKER

Steps:

• 1. Place the ingredients in the order listed into the bread machine and run the dough cycle. When finished, lightly knead the dough on a clean and floured surface. Divide the dough into 6 equal parts and form into the shape of a ball. Lightly sprinkle cornmeal onto a baking sheet and place balls of dough on top and allow to rise. Let rise for about 30 minutes in a warm place. Bake at 350°F for 15-20 minutes or golden brown. Let cool slightly before cutting the tops out with a bread knife or scoup part of the inside out.
• 2. For other seasonings, replace chili powder with other spices. Depending on what you are substituting, I would go shy rather than overboard with the spice. I have used italian seasonings 1 tsp each of oregano and basil and it has not been too strong. For plain bread bowls, do not use seasoning.

CRUSTY HOMEMADE BREAD BOWLS

Steps:

• Measure carefully, placing all ingredients except egg yolk and 1 tablespoon water in bread machine pan in the order recommended by the manufacturer.Select Dough/Manual cycle. Do not use delay cycles.Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.Grease outsides of six 10-ounce custard buns. Place cups upside down on ungreased cookie sheet. Divide dough into 6 equal pieces. Roll or pat each piece into 7-inch circle on lightly floured surface. Shape dough circles over outsides of cups. Cover and let rise in warm place 15 to 20 minutes or until slightly puffy.Heat oven to 375°. Mix egg yolk and 1 tablespoon water brush gently over bread bowls. Bake 18 to 22 minutes or until golden brown. Carefully lift bread bowls from custard cups - bread and cups will be hot. Cool bread bowls upright on wire rack.1 bread bowl: 204 calories (20 calories from fat) 2g fat (0g saturated) 35mg cholesterol 360mg sodium 50g carbohydrate (2g dietary fiber) 7g protein.Success TipWhen placing the dough circle over the cup, don't let the dough curl under the edge of the cup. It will bake onto the edge of the cup and be difficult to remove. If some of the dough should bake onto the edge, use the point of a paring knife to carefully separate it from the cup.Try ThisThese bread bowls are not only fun to use, but are also great to eat. Fill the bowl with a crisp green salad and serve as a side dish. Or fill it with a thick, chunky stew or your favorite main-dish salad.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.