Best Bread Machine Bread Bowls Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BREAD MACHINE BREAD BOWLS



Bread Machine Bread Bowls image

I've been finding that making bread bowls can be tricky because if you let them rise too long, they tend to flatten out. Try to stick to the timing as best you can. Use the 2lb. setting on your machine if you have the option.

Provided by Axe1678

Categories     Breads

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup warm water
1 cup warm milk
2 tablespoons soft butter
4 cups flour
2 tablespoons sugar
1/2 teaspoon salt
2 active dry yeast, packages
1 egg white, beaten

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.

Nutrition Facts : Calories 390.2, Fat 6.3, SaturatedFat 3.5, Cholesterol 15.9, Sodium 260.2, Carbohydrate 70.7, Fiber 2.9, Sugar 4.5, Protein 11.6

BREAD MACHINE CRUSTY HOMEMADE BREAD BOWLS



Bread Machine Crusty Homemade Bread Bowls image

Fill these yummy "bowls" with favorite salads, soups or stews.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h42m

Yield 6

Number Of Ingredients 7

1 cup water
2 3/4 cups Gold Medal™ Better for Bread™ flour
1 tablespoon sugar
1 teaspoon salt
1 1/2 teaspoons bread machine or quick active dry yeast
1 egg yolk
1 tablespoon water

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.

Nutrition Facts : Calories 240, Carbohydrate 50 g, Cholesterol 35 mg, Fiber 2 g, Protein 7 g, SaturatedFat 0 g, ServingSize 1 Bread Bowl, Sodium 400 mg

BREAD BOWLS FOR THE BREAD MACHINE



Bread Bowls for the Bread Machine image

I had been searching for a good bread bowl to use with a Zuppa Toscana Soup recipe that I have and I was shocked to see that Zaar didn't have so many. I finally found one that was suited my needs from Taste of Home. I've tweeked it a bit and now can make them easily with the help of my bread machine. The bread is somewhat sweet, great for chili, but if you don't like it so sweet, cut the sugar down to 2 Tbsp. I look forward to your comments.

Provided by CabinKat

Categories     Yeast Breads

Time 2h20m

Yield 4 Bowls, 4 serving(s)

Number Of Ingredients 9

1/2 cup warm water (110 - 115 degrees)
1/2 cup warm milk (110 - 115 degrees)
1 egg (room temperature)
2 tablespoons butter (softened)
1 teaspoon salt
1/4 cup sugar
3 cups all-purpose flour
2 1/4 teaspoons active dry yeast
cornmeal, for baking pan

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.

BEST BREAD MACHINE SOUP BOWLS EVER



BEST BREAD MACHINE SOUP BOWLS EVER image

Categories     Soup/Stew     Tomato

Yield 6 people

Number Of Ingredients 8

2 ¾ cups unsifted flour
Optional but recommended: Bread Dough Enhancer. Use per manufacturer's instructions.
1 cup water
1 tablespoon sugar
1 teaspoon salt
1 ½ teaspoons bread machine yeast
1 egg yolk
1 tablespoon water

Steps:

  • Place all ingredients except egg yolk and 1 tablespoon of water into the bread machine pan. Select Dough/Manual cycle.Grease the outside of six 10-ounce pyrex custard cups. Place the cups upside down on an ungreased cookie sheet. Divide the dough into 6 equal pieces. Pat each piece into a 7" circle on a lightly floured surface. Shape the dough circles over the outsides of the prepared custard cups, being sure not to let the dough curl under the edges of the custard cups. Cover and let recipe bread bowl rise in a warm place for 15-20 minutes.Heat the oven to 375 F. Mix the egg yolk and 1 tablespoon of water; brush over the bread bowls. Bake for 18 - 22 minutes, or until the bread bowls are golden brown. Lift the bread bowls off the custard cups, taking care not to burn yourself on the hot custard cups.Cool the bread bowls upright on a wire rack. Recipe Bread Bowl - Manual This recipe bread bowl calls for you to shape the bowls before baking, and to hollow out the insides when baked.2 packets of active yeast ½ cup warm water 1 cup of all purpose flour 1 cup wheat flour. Additional white and wheat flour, as needed. Dissolve yeast in warm water. Add 1 cup each white and wheat flour. Mix until smooth. Continue adding flour, alternating white and wheat until dough is hard to mix. Turn on a floured board and knead until smooth.Add more flour until dough is not sticky.Roll dough into a ball. Place in oiled bowl, coat surface with oil, cover, and rise in a warm place until doubled in bulk. Punch down and allow to rest for 10 minutes. Divide recipe bread bowl into 4-6 small balls, and place on cookie sheets. Flatten and rise for another hour. Brush with egg white if desired. Cook in preheated 375 degree oven for 409 to 509 minutes, or until bread sounds hollow when tapped.Remove from oven and cool. when cool, cut a circle out of the top of each loaf, and remove that piece of crust. You can now remove the inner bread to form a hollow, or

Related Topics