Best Bread Bowls Recipes

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.

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.

BREAD BOWLS I

Steps:

• In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• In a large mixing bowl, combine the yeast mixture with the whole wheat flour, salt and one cup of the bread flour; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
• Place into a lightly oiled bowl, and turn to coat the whole surface with oil. Cover, and let rise in a warm place until doubled, about 45 minutes.
• Punch down the dough, and let rest 10 minutes. Divide into 4 balls. Place on cookie sheets, and flatten into disks. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
• Lightly beat the egg white with the water and brush the risen loaves with this mixture. Bake at 375 degree F (190 degree C) for 40 to 50 minutes. When done bread should sound hollow when thumped on bottom. Remove from oven, and let cool.
• Cut a circle out of the top of each loaf, and remove that part of the crust. Either remove the soft bread beneath, or compress it to form a bowl.

BREAD MACHINE BREAD BOWLS

Steps:

• Place everything but the egg white in your bread machine in the order that your manufacturer recommends.
• Use dough cycle.
• When the cycle is complete, turn out onto a lightly floured surface. Divide into 6 equal portions and shape into balls.
• Place the 6 balls onto a greased cookie sheet and let rise until doubled, about 30 minutes.
• Brush with beaten egg white.
• Bake at 375 for 20-25 minutes until golden brown.
• Once done, you can cut the top off and scoop out the center leaving about 1/4 inch on all sides.

BREAD MACHINE 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 cycle.
• 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 cups. 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°F. 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.

CHILI IN BREAD BOWLS

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add meat in batches; toss to coat. In a large skillet, brown meat in oil in batches. Transfer to a 5-qt. slow cooker with a slotted spoon. Stir in onion, peppers, tomatoes, beans, tomato sauce and seasonings. Cover and cook on low for 7-8 hours or until the meat is tender., Cut tops off rolls; carefully hollow out bottom halves. Spoon about 1 cup of chili into each roll. Garnish with sour cream, onions and red pepper if desired.

EASY BREAD BOWLS

Steps:

• Lightly grease outsides of six 10-ounce custard cups with shortening (do not use cooking spray). Place cups upside down on large cookie sheet.
• Divide dough into 6 equal pieces. Shape each piece into a ball, then pat into 6- inch round. Place rounds over bottoms of custard cups. Brush dough with oil. Sprinkle with basil and garlic salt. Cover and let rise in warm place 20 minutes.
• Heat oven to 350°. Bake 16 to 20 minutes or until golden brown. Cool 5 minutes; remove from cups and place right side up on wire rack. (Interiors of bread bowls may be slightly moist.)
• To serve, place warm or cooled bread bowls in individual shallow soup or pasta bowls. Spoon soup, stew or chili into bread bowls.

BREAKFAST BREAD BOWLS

Steps:

• Preheat oven to 350°. In a small skillet, cook pancetta over medium heat until browned, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Meanwhile, cut a thin slice off top of each roll. Hollow out bottom of roll, leaving a 1/2-in.-thick shell (save removed bread for another use); place shells on an ungreased baking sheet., Add mushrooms and pancetta to bread shells. Carefully break an egg into each; sprinkle eggs with salt and pepper. Sprinkle with cheese. Bake 18-22 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.

BREAD BOWLS II

Steps:

• Thaw bread dough.
• Preheat oven to 375 degrees F (190 degrees C).
• Divide bread dough into fourths. Roll each fourth into an 8 inch circle.
• Brush the back of 4 oven-safe bowls with oil or cooking spray. Place bowls upside down on a baking sheet. Place dough circles on bowls. Brush edge of dough with water and fold it back into a "hem" to make a bowl rim.
• Bake at 375 degrees F (190 degrees C) for 18 to 20 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.

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.

BREAD BOWLS FOR THE BREAD MACHINE

Steps:

• Beat the egg and place along with milk and water in microwave container. Microwave for 40 seconds on high. Or you can warm the milk & water how you prefer and bring egg to room temperature. Place in bread machine in accordance to your machine, or follow ingredients as I have listed.
• Add remaining ingredients and set on dough cycle. This is a 1.5 pound recipe.
• Once cycle is complete, take out dough to a floured surface & cut into 4 equal sizes. Don't work the dough too much, just enough to shape into rounds. Spread a thin layer of cornmeal on baking pan. Place all four dough rounds on pan and cover with thin towel to let rise in non-drafty area for about an hour.
• NOTE: I've come to find this recipe works best on dark pans rather than regular cookie sheets. It browns better on the bottom and gives the bowls a better dense texture to hold the fillings better.
• Once doubled, bake in pre-heated oven at 350º for 20-25 minutes. If you are a higher elevation, bake 325º for 15-20 minutes. Or until golden brown.
• Remove from pan and place on cooling rack.
• For the bowls, cut a thin layer across top and hollow out to about 1/4-1/2 inch in thickness. Fill with your favorite chili, chowder, or stew.

EASY BREAD BOWLS

Steps:

• Thaw the bread, but don't let it start to rise.
• Lightly grease the outside of six 10-ounce custard cups with shortening (do NOT use cooking spray); place cups upside down on cookie sheet.
• Divide dough into 6 equal pieces and shape each piece into a ball; pat into rounds.
• Place rounds over the custard cups and brush dough with oil.
• Sprinkle with basil and garlic salt.
• Cover and let rise in warm place for about 20 minutes.
• Bake in a 350 degree oven for 16-20 minutes or till golden brown.
• Cool 5 minutes and remove from cups and place on a rack (inside of the bowl may be slightly moist).
• To serve, place warm or cool bowls in shallow soup or pasta bowls and spoon your soup (or whatever you made) into them.

CHICKEN SPINACH DIP BREAD BOWLS

Steps:

• Preheat oven to 400°. Thaw spinach, reserving 2 tablespoons liquid., In a small microwave-safe bowl, combine oil and garlic. Microwave on high 30-45 seconds or until warmed. Cut a thin slice off top of each bread loaf. Hollow out bottoms, leaving 1/2-in.-thick shells (save removed bread for another use). Brush 2 tablespoons oil mixture over outside and inside of bread bowls. Place bread bowls on a baking sheet., Strain remaining oil mixture into a large skillet; discard garlic. Heat oil over medium-high heat. Add pepper and onion; cook and stir 5-7 minutes or until tender. Remove from pan., Add chicken to pan; cook and stir over medium-high heat 6-8 minutes or until no longer pink. Reduce heat to medium. Add artichoke hearts, cream cheese, 1/4 cup Parmesan cheese, Italian seasoning, salt, spinach, pepper mixture and reserved spinach liquid; cook and stir until cream cheese is melted. Stir in 1/4 cup crumbled bacon. Remove from heat., Divide mixture between bread bowls; top with remaining bacon. Sprinkle remaining Parmesan cheese over filling and bowls., Bake, uncovered, 10 minutes. Cover loosely with foil; bake 8-12 minutes longer or until filling is heated through. Let stand 10 minutes before serving. To serve, cut each bowl into 4 wedges. Freeze option: Cool chicken mixture before filling bread bowls. Securely wrap unbaked bowls in foil; place in resealable plastic freezer bags and freeze. To use, partially thaw in refrigerator overnight. Unwrap bowls and place on a baking sheet. Cover loosely with foil and bake in a preheated 350° oven 1 hour. Bake, uncovered, 10-15 minutes longer or until filling is heated through and a thermometer inserted in center reads 165°.

MIXED-ONION SOUP IN SOURDOUGH BREAD BOWLS

Steps:

• Preheat oven to 350°F. Cut 1/2 inch to 3/4 inch off top of bread loaves. Scoop out bread, leaving 1/2-inch-thick shell. Generously brush inside of bread bowls and lids with melted butter. Place bread bowls and lids, buttered side up, directly on oven rack; bake until crisp, about 20 minutes. Remove from oven; set aside.
• Melt 1/4 cup butter in heavy large pot over medium-high heat. Add white onions, leeks, red onions, garlic and shallot to pot. Cook until vegetables are dark brown, stirring occasionally, about 25 minutes. Add flour and stir 1 minute. Gradually mix in Sherry. Boil mixture until very thick, scraping up browned bits, about 5 minutes. Gradually mix in stock; add thyme and rosemary and bring to boil. Reduce heat to medium-low and simmer 30 minutes. Add cream; simmer until slightly thickened, about 15 minutes. Season with salt and pepper. Place 1 bread bowl on each plate. Place bread lid alongside. Ladle soup into bread bowls and serve.

SOUPER BOWL BREAD BOWLS

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.

CHICKEN CAESAR SALAD IN BREAD BOWLS

Steps:

• In large bowl, dissolve yeast and sugar in warm water. Stir in Bisquick® mix until dough leaves side of bowl and forms a ball. Turn dough onto surface lightly dusted with Bisquick mix; gently roll in Bisquick mix to coat. Knead about 1 minute or until smooth. Cover and let rise 10 minutes.
• Heat oven to 375°F. Grease outsides of five 10-ounce (large) custard cups. Place cups upside down on large ungreased cookie sheet. Divide dough into 5 equal parts. Pat or roll each part into 7-inch circle. Shape circles over outsides of custard cups. (Do not curl dough under edges of cups.)
• Bake 15 to 18 minutes or until golden brown. Tap custard cups to loosen bread bowls. Cool 3 minutes; carefully lift bread bowls off custard cups. (Custard cups and bread will be hot.) Cool bread bowls upright on wire rack.
• Meanwhile, heat coals or gas grill. Place chicken on grill. Cover and grill 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Cut chicken diagonally into 1/2-inch slices. In large bowl, pour dressing. Add romaine; toss to coat. Sprinkle with croutons, cheese and pepper; toss. Divide salad among bread bowls. Top each with chicken.

QUICK BREAD BOWLS

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check 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 fourths; shape each into a ball. Place on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 400° for 15-20 minutes or until golden brown. Cool. Cut the top fourth off each roll; carefully hollow out bottom, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill with chili, chowder or stew.

LENTIL SOUP IN BREAD BOWLS

Steps:

• Cook the pancetta in a heavy-bottomed 4- to 5-quart pot over medium heat, stirring occasionally with a wooden spoon, until crisp and the fat has rendered, about 10 minutes. Add the onion and jalapeño pepper. Season with salt and sweat until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. (Add a little oil if your pot seems dry.) Add the cumin and coriander. Add the tomato paste and cook, stirring, 1 to 2 minutes. Add the lentils, can of tomatoes, chicken stock and a pinch of salt. Stir to combine, then increase the heat to medium-high and bring to a boil. Cook for 2 to 3 minutes to marry the flavors. Reduce to a simmer and cover. Cook until the lentils are tender, start checking at 20 minutes. Continue cooking, uncovered, stirring to break down the lentils and thicken the soup, another 10 to 15 minutes. Taste and adjust the seasoning with salt and pepper.
• Serve in bowls with a drizzle of olive oil, a dollop of yogurt and fresh cilantro leaves, or use the bread bowls. If using the bread bowls, cut a circle around the top of each with a paring knife, then gently pull out the tops. Remove some of the bread innards and have as a snack. Fill each bread bowl with hot soup and garnish with a dollop of yogurt and fresh cilantro leaves.
• Combine the flour, milk powder, yeast and salt in the bowl of a stand mixer and whisk together. Add the water and oil and mix with the dough hook until a dough forms, scraping down the sides. Knead on medium-high speed until it pulls away from the side of the bowl and makes a smacking noise, 12 to 15 minutes. (The dough will be very sticky and soft, but do not add more flour.) Scrape out into a liberally oiled bowl, then toss to coat in the oil and cover in plastic. Allow to rise in a warm place until doubled in size, about 1 hour.
• Place an oven rack in the middle position. Preheat the oven to 425 degrees F.
• Prepare a parchment or silicone mat-lined baking sheet. Turn the dough onto a lightly floured countertop and gently fold over onto itself to deflate some of the gas. Divide the dough into 4 pieces and roll into tight balls. Evenly space the balls on the prepared baking sheet and cover with plastic. Let proof until puffy and almost doubled; depending on the temperature, this can take anywhere from 30 minutes to 1 hour.
• Snip the tops of the dough balls with scissors in an X and bake until golden brown and puffed up and they feel hollow when you tap, begin checking at 15 minutes. Let cool on a rack.

MINI CHEDDAR BREAD BOWLS

Steps:

• In a large bowl, dissolve yeast in 1/2 cup warm water. Add the sugar, salt, 3 cups flour and remaining water. Beat on medium speed for 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, about 6-8 minutes while slowly adding cheese and oregano. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Divide into 10 pieces; shape each into a ball. Place balls 3 in. apart on two greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool., Cut a thin slice off the top of bread. Hollow out bottom of loaf, leaving a 1/4-in. shell (discard removed bread or save for another use). Return to oven for 5 minutes to toast bread bowl before filling.