Best Bread Boat Recipes

RYE BREAD BOAT DIP

Steps:

• Combine sour cream, mayonnaise, chipped beef, parsley, onion, seasoned salt, and dill in a bowl until dip is well mixed; chill in refrigerator for 24 hours.
• Cut the top off the rye bread and scoop out the bread, breaking into bite-size pieces. Fill bread "boat" with dip. Place bread "boat" on a serving tray and arrange the bread pieces around it.

KHACHAPURI ADJARULI (GEORGIAN CHEESE BREAD BOAT)

Steps:

• Make the dough (but if you're using store-bought, proceed to Step 2): In a small saucepan over low, heat 1/2 cup plus 2 tablespoons/150 milliliters water until hot but not simmering. Turn off heat. In a large bowl, with your hands or a wooden spoon, stir together flour, sugar, yeast and salt. Check the temperature of reserved, warmed water; it should be warm to the touch, between 105 and 110 degrees. Add it to the flour mixture and, with your hands, knead mixture into a smooth dough, about 5 minutes.
• Pour olive oil into a medium bowl. Holding dough with one hand, use it to coat the inside of the bowl with the oil. Set the dough in the bowl, oiled portion facing up. Cover bowl with a damp cloth or plastic wrap and let rise in a warm place until it doubled in volume, about 2 hours.
• Heat oven to 450 degrees (or 425, if using a convection oven). Line a half sheet tray with parchment paper; set aside. On a lightly floured surface, stretch and roll dough into a circle, 1/4-inch thick, 10 to 12 inches across. Brush off excess flour, then lay the dough on the sheet tray. Using your fingers, roll, press and pinch two opposite sides of the circle a few inches into the center, building sides up, then press and pinch the narrow ends together to form two points. Continue to pinch and press the sides to create a raised rim and form the dough into an oval boat with an eye-like shape. Let rest in a warm place while you prepare the filling.
• In a medium bowl, combine mozzarella, goat cheese and feta with 3 tablespoons water. Stir with a fork until the mixture is thoroughly blended. Scrape the cheese mixture into the center of the dough boat, spreading it into an even layer.
• Bake khachapuri until the crust begins to brown and the cheese is melted, about 15 minutes. Remove pan from oven, leaving oven on. Brush sides of khachapuri generously with melted butter. Return khachapuri to the oven for an additional 5 minutes until the crust is extra crisp and the cheese just starts to brown around the edges.
• Using a spoon, make a shallow, 2-inch-wide well in the center of the cheese. Add the egg yolk and cold butter (if using), and serve immediately. To serve, hold down one pointed end of the hot khachapuri with a fork; using another fork, quickly stir the egg and butter (if using) into the cheese mixture until it's smooth and stretchy. Rip pieces of the bread boat off to dip in the cheese while it's still hot.

CHEESE FONDUE BREAD BOAT RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Cut off the top of the bread. Use a bread knife to cut around the inside of the bread and scoop the center out.
• Cut the center and top of the bread into bite-sized cubes.
• Mix two teaspoons of crushed garlic into the melted butter. Brush the garlic butter on the bottom and the inside walls of the bread boat.
• Dip all the bread cubes in the remaining garlic butter, set aside.
• Combine the cream cheese, cheddar, mozzarella, milk, remaining teaspoon of crushed garlic, salt, and pepper in a medium bowl.
• Pour the cheese mixture into the bread boat.
• Brush the top of the cheese mixture with egg yolk.
• Place the bread boat and the bread cubes on a baking sheet.
• Bake for 15 minutes, remove the croutons, and continue baking the bread boat for another 15 minutes, or until the cheese is melted and a golden brown crust is formed.
• Enjoy!

BACON, EGG, AND CHEESE BREAKFAST BREAD BOAT RECIPE BY TASTY

Steps:

• In a medium bowl, mix eggs, cream, bacon, cheese, and onions.
• Cut a long rectangle through the top of the baguette and partially unstuff the baguette.
• Spoon the mixture into the baguette.
• Bake for 25 minutes at 350°F (175°C).
• Cut and serve while still warm.
• Nutrition Calories: 2284 Fat: 156 grams Carbs: 167 grams Fiber: 7 grams Sugars: 22 grams Protein: 87 grams
• Enjoy!

CHOCOLATE FONDUE BANANA BREAD BOAT RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a large bowl, mash the bananas with a fork.
• Add in the oil, egg, sugar, and vanilla. Stir until combined.
• Add in the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined.
• Pour the banana bread batter into a greased loaf pan.
• Bake for 45-55 minutes, or until a toothpick comes out clean.
• In a small saucepan, combine the cream, milk and chocolate, and melt over low heat.
• Add the vanilla and stir to combine. Remove from heat, and cover with a lid.
• Let the banana bread cool in the pan for 30 minutes, then remove from the loaf pan and place on a serving dish.
• Using a knife cut a rectangle out of the top center of the loaf, leaving a 2- to 3-inch (5 cm to 7cm) perimeter of banana bread, making sure to not slice through the bread. Cut the rectangle into 2-inch (5-cm) slices. Gently pull out each slice one at a time. Press the crumbs into the base of the cut out bread.
• Reheat the chocolate if needed then pour the chocolate into the banana bread boat.
• Place sliced bananas, strawberries, and the inside of the banana bread around the fondue boat.
• Enjoy!

CHICKEN, BACON ALFREDO BREAD BOAT

Steps:

• INSTRUCTIONS.
• 1) Pre-heat oven to 400 degrees Fahrenheit.
• 2) Cut the top of the French bread, off, and remove the bread inside to hollow it out. Place on a large baking sheet.
• 3) Spread 2/3 of your Alfredo sauce evenly inside the loaf. Cover with a layer of mozzarella cheese. Mix together Italian seasoning, salt and garlic powder and sprinkle over cheese.
• 4) Continue layering: chicken, bacon, tomatoes, remaining Alfredo sauce, green onions and top with Parmesan cheese.
• 5) Bake for about 15 minutes or until cheese melts.
• 6) Remove from oven, top with chopped parsley if desired, cut into slices and enjoy! Make sure to serve warm!

PIZZA BREAD BOAT RECIPE BY TASTY

Steps:

• Cut a long rectangle through the top of the baguette and partially unstuff the baguette.
• Line the bottom of the inside with Mozzarella cheese, spoon pizza sauce on top of the cheese, add another layer of cheese, then lay the pepperoni slices on top and tuck the edges inside the bread.
• Bake for 25 minutes at 350˚F (175˚C).
• Cut and serve while still warm.
• Nutrition Calories: 2093 Fat: 105 grams Carbs: 177 grams Fiber: 10 grams Sugars: 23 grams Protein: 104 grams
• Enjoy!

CHICKEN ALFREDO BREAD BOAT RECIPE BY TASTY

Steps:

• In a microwave-proof liquid measuring cup, combine the water and the milk. Microwave on high for 45 seconds.
• In a large bowl, combine the flour, sugar, salt, garlic powder, Parmesan, and yeast. Mix thoroughly. Pour the milk mixture over the dry ingredients. Stir to combine. Knead the dough on a clean surface for 5 minutes until smooth, if the dough is sticking to the surface add olive oil 1 teaspoon at a time, then form into a tight ball.
• Drizzle 2 tablespoons olive oil in a large bowl. Place the dough in the bowl and cover with plastic wrap. Let rise for 1 hour.
• Preheat the oven to 450˚F (230˚C).
• In a separate large bowl, combine the chicken, 2 cups (200 g) mozzarella, Parmesan, garlic powder, pepper, and alfredo sauce. Mix thoroughly.
• Place the risen dough onto a floured surface. Roll out the dough so it is twice as long as it is wide and about ¼ inch (½ cm) thick.
• Transfer the dough to a parchment-lined baking sheet. Roll up all of the sides of the dough to create an oval shape. Pinch the dough and pull it while twisting, wrapping the dough into little spirals and placing it onto the rolled edge of the dough. Continue all the way around until you have several little spirals of dough.
• Pour the chicken alfredo mixture over the dough and spread it until it reaches the edges of the dough. Brush the sides of the dough with egg wash. Sprinkle the rest of the mozzarella on top of the chicken alfredo mixture.
• Bake for 30 minutes, until the crust is golden brown.
• Sprinkle with parsley. Serve immediately.
• Enjoy!

BACON, EGG, AND CHEESE BREAKFAST BREAD BOAT

Steps:

• Preheat oven to 350.
• In a medium bowl, mix eggs, cream, bacon, cheese, and onions.
• cut a long rectangle through the top of the baguette and partially unstuff the baguette.
• Spoon the mixture into the baguette then Bake for 25 minutes at 350 F.

MEATBALL BREAD BOAT RECIPE BY TASTY

Steps:

• In a large bowl, combine beef, sausage, salt, garlic powder, pepper, basil, half of the parmesan, egg, bread crumbs, water. It works well to squish the mixture with your hands.
• Shape the meatballs into balls roughly larger than a golf ball, or desired size.
• Coat a large pan with olive oil and bring to a medium-high heat.
• Brown the meatballs on all sides.
• Set aside meatballs and remove excess grease.
• Return the meatballs to the hot pan, add marinara sauce and simmer for 15 minutes, or until meatballs are cooked through.
• Cut a long rectangle through the top of the bread loaf and partially unstuff the loaf.
• Layer the bottom of the loaf with half the mozzarella, cooked meatballs, sauce, then top with the rest of the mozzarella and parmesan.
• Bake for 25 minutes at 350˚F (180˚C).
• Enjoy!

BACON, EGG, AND CHEESE BREAKFAST BREAD BOAT (FROM TASTY)

Steps:

• In a medium bowl, mix eggs, cream, bacon, cheese, and onions.
• Cut a long rectangle through the top of the baguette and partially unstuff the baguette.
• Spoon the mixture into the baguette.
• Bake for 25 minutes at 350 F (175 C)
• Cut and serve while still warm.

STUFFED BREAD BOAT

Steps:

• Cut a thin slice off the top of bread; set top aside. Hollow out the loaf, leaving a 1/4-in. shell. Dice removed bread and set aside. , In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Add the onion, green pepper, spinach and tomato; cook 3-4 minutes longer or until vegetables are crisp-tender. Stir in the oregano, salt, pepper, and diced bread. , Spoon into bread shell; replace top. Wrap tightly in heavy-duty foil. Bake at 400° for 20 minutes or until heated through. Cut into slices.

CHOCOLATE FONDUE BREAD BOAT RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• On a large cutting board cut out 3 evenly spaced squares roughly half the width and ⅙ the length of the bread loaf.
• Take the 3 bread cut outs and slice them into 6 strips each.
• On a parchment paper-lined baking sheet place bread and cut out bread strips.
• Combine butter and sugar and brush onto loaf.
• Add cinnamon to the sugar butter mixture and brush onto strips.
• Bake for 25 minutes removing the cinnamon toast strips after 10 minutes.
• In a small saucepan combine dark chocolate and 1 ¼ cup (295 ml) heavy cream and stir until fully incorporated.
• In a small saucepan combine milk chocolate and 1 cup heavy (235 ml) cream and stir until fully incorporated.
• In a small saucepan combine white chocolate and remaining heavy cream and stir until fully incorporated.
• Place loaf on serving tray and fill each hole with one of the three fondues.
• Enjoy!

VIENNA BREAD BOAT 4 VEGGIE DIP

Steps:

• 1. You may purchase a store bought variety of vegetable dip if you prefer. The dip portion of this recipe is for those that prefer to make their own.
• 2. Using a long serrated Knife Remove top of bread, about 2 to 2 1/2 inches down loaf. Remove LENGTHWISE.
• 3. PULL OUT MOST OF THE INSIDE LEAVING AT LEAST A 1/2 INCH BORDER/RIM in the loaf.
• 4. Combine olive oil and granulated garlic with minced garlic, then brush the inside cavity of the bread. Place bread in a preheated 350 degree F. Oven, & toast for about 10 to 15 minutes. To allow the flavors to get into the bread, and the inside is a bit crispy. Allow to cool.
• 5. Combine the veggie dip ingredients and place inside the bowl. Garnish with chopped green onions, or chopped chive & a few pepper rings or strips if desired.
• 6. Arrange vegetables around the outer perimeter of the bread loaf, in a pattern of your choice. Alternate the colors of the veggies on the platter, to make a contrast of colors. Replace Top of Bread loaf & refrigerate till ready to serve. Allow to chill at least 2 hours or longer before serving.
• 7. RADISH ROSETTES: with a small paring knife, cut off a small bottom & top of radish, & beginning at base of radish, using a paring knife, cut a thin peel away from veggie BUT NOT ALL THE WAY THROUGH. With the next cut, cut into a small portion of FIRST CUT, & do this all the way around radish as you work your way to the top. Then place in a large bowl of ice water, and allow cuts to open up like a flower. Repeat steps till you haVE MADE AS MANY AS YOU NEED FOR THE VEGETABLE PLATTER.
• 8. GREEN ONION FLOWER- With a sharp knife, cut half of green onion tops away, chop that portion into small circles, and use on top of other foods, like this veggie boat, or other dishes. With the remaining portion of onions that is left, take a sharp paring knife & cut each blade into 3 or 4 strips, then repeat the same procedure for the white part if desired, then place in a large bowl of ice water, and allow to curl and open. Use as a garnish on veggie tray or other food dishes.
• 9. Insert pieces of Kale or Mustard greens to add color contrast to the platter. Use where ever it is needed to separate the colors. This is a festive way to add a little Pizazz to your Vegetable dip.

VEGGIE DIP IN A BREAD BOAT WITH FRESH VEGGIES

Steps:

• 1. I made this bread boat about 15 or more years ago for my neighbor, I just have the one picture. It is from my vintage photos of foods I made some time ago, & I only took a picture of the finished product. Cut the top off the bread about2 inches thick, then pull away the inside soft texture of the bread, leaving about 1/4 inch rim. Then fill the bred with the vegetable dip. Add the chopped green onion tops when ready to serve. Refrigerate till ready to serve.
• 2. If you want to get fancy with your ONIONS: Using a sharp knife,chop a portion of the tops off, and use as a garnish on top of the veggie dip. With the remaining part starting with the green part, cut each blade into 3 or 4 long strips and then place them in a bowl of ice water, watch them bloom and curl, then use as an attractive garnish.
• 3. For the RADISH ROSETTES: using A SMALL PARING KNIFE REMOVE THE TOP AND BOTTOM OF EACH RADISH. Now beginning at the base of the radish & with a sharp paring blade, cut a THIN blade away from the radish being careful not to go all the way through. With your next cut, cut into the first cut, & repeat until you have gone around the entire radish. Then place each one in a large bowl of ice water, and allow cuts to open up like a flower. NOTE: IF YOU MAKE THE CUTS TOO THICK THEY WILL NOT OPEN UP.
• 4. FOR THE CUCUMBERS: There are 2 methods you may want to use: The first is with a dinner fork take the tines of the fork and run them down the length of the cucumber about one quarter inch deep, around the entire circumference of the cucumber, then slice it into desired thickness. You may also choose to slice off long thin alternate strips of peel away from the cucumber, until the entire cucumber is done, and then slice as desired.
• 5. Arrange as desired, alternating the colors of greens & reds, how ever you like. This is another version using more veggies costing a bit more. It depends on what you want and how many you want to serve. It's a winner for sure with any crowd especially during holidays and special occasions.

BREAD BOAT

Steps:

• Slice the top off of French bread loaf and hollow out the inside.
• Mix all other ingredients and pour into hollow of the bread.
• Put top back on and wrap the bread in foil.
• Bake in a preheated 350F degree oven for one hour.
• When serving, use the scooped out pieces of bread for dipping, or
• crackers or chips.

BREAD BOAT SAUSAGE DIP

Steps:

• Brown sausage; drain. Stir in cream cheese, sour cream, green chiles, Ro-Tel, and cheese. Remove from heat. Cut top off French bread, and scoop out center. Fill with dip, wrap in foil, and bake at 350° for 35-45 minutes. Serve with Frito Scoops. Fun Fact: Gather all ingredients for a recipe before beginning. Not only is it convenient to have everything in front of you, but it negates leaving something out. Also it eliminates hurried trips to the grocery when you're halfway into it and discover you are out of something you thought you had! Of course many a new recipe has been created from on-hand substitutions. Go for it!

BREAD BOAT PASTA BAKE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage, onion, garlic pepper, and 1 tablespoon Italian seasoning in the hot skillet until browned and crumbly, about 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook gemelli pasta in the boiling water, stirring occasionally until tender yet firm to the bite, 12 minutes. Drain.
• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Melt butter in a small saucepan over medium heat; stir in garlic powder until butter is melted and garlic is fragrant, 2 to 3 minutes.
• Cut the top portion out of the Vienna bread, forming a boat-shape. Brush garlic butter over the opening in the bread and place on the prepared baking sheet.
• Bake in the preheated oven until bread is toasted, about 10 minutes.
• Combine sausage mixture, marinara sauce, tomatoes, pasta, and half of the mozzarella cheese in a large bowl. Add more marinara sauce if mixture is dry, but not so much that the mixture is too wet. Fill bread "boat" with sausage mixture and top with the remaining mozzarella cheese and 1 teaspoon Italian seasoning.
• Bake in the preheated oven until cheese is melted and pasta is hot, about 10 minutes.