Crusty Homemade Bread Bowls Food

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CRUSTY HOMEMADE BREAD



Crusty Homemade Bread image

Crackling homemade bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. -Megumi Garcia, Milwaukee, Wisconsin

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (16 pieces).

Number Of Ingredients 5

1-1/2 teaspoons active dry yeast
1-3/4 cups warm water (110° to 115°)
3-1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons salt
1 tablespoon cornmeal or additional flour

Steps:

  • In a large bowl, dissolve yeast in warm water. Using a rubber spatula, stir in 3-1/2 cups flour and salt to form a soft, sticky dough. Do not knead. Cover and let rise at room temperature 1 hour., Stir down dough (dough will be sticky). Turn onto a floured surface; with floured hands pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Place in a large greased bowl, turning once to grease the top. Cover and let rise at room temperature until almost doubled, about 1 hour., Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight., Grease the bottom of a disposable foil roasting pan with sides at least 4 in. high; dust pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place into prepared pan; dust top with remaining 1 tablespoon flour. Cover pan and let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours. , Preheat oven to 500°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes., Reduce oven setting to 450°. Remove foil; bake bread until deep golden brown, 25-30 minutes. Remove loaf to a wire rack to cool.

Nutrition Facts : Calories 105 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.

HOMEMADE BREAD BOWLS



Homemade Bread Bowls image

Make and share this Homemade Bread Bowls recipe from Food.com.

Provided by Sher Shields

Categories     Breads

Time 2h18m

Yield 8-12 bread bowls, 8-12 serving(s)

Number Of Ingredients 7

2 tablespoons yeast
2 tablespoons sugar
3/4 tablespoon salt
2 cups hot water (not boiling)
2 tablespoons olive oil
4 -5 cups flour
cornmeal (optional)

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.

SMOKY CAPRESE BREAD BOWL



Smoky Caprese Bread Bowl image

Summertime is the pinnacle of caprese season, so we married our love of the grill with our love of this simple classic. The key to this recipe's success is to get the absolute best ingredients you can. Fresh local mozzarella, perfectly ripe tomatoes, good-quality olive oil and a fresh loaf of crusty bread really make a difference here.

Provided by Food Network Kitchen

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 11

One 1 1/2-pound round loaf crusty bread
1 tablespoon tomato paste
1 clove garlic, finely grated
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil, plus more for drizzling
1 pound fresh mozzarella, cubed
2 cups cherry tomatoes, halved
1/4 cup lightly packed basil leaves, torn
Aged balsamic vinegar, for serving
Flaky sea salt such as Maldon, for serving

Steps:

  • Prepare a grill for medium indirect heat.
  • To make the bread bowl, slice off the top one-quarter of the bread with a serrated knife and set the top aside. Hollow out the loaf by cutting a circle around the inside of the bread, leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about 1 inch intact at the bottom of the bowl as well. Reserve the bread pieces and the bowl.
  • Combine the tomato paste, garlic, 1/2 teaspoon kosher salt, several grinds of black pepper and the red pepper flakes in a small bowl. Whisk in the olive oil until well combined. Brush the mixture all over the inside of the bread bowl and its top with a pastry brush. Fill with the cheese and replace the top.
  • Grill the bread bowl until the cheese is completely melted, about 30 minutes. During the last 5 minutes of cooking, grill the reserved bread pieces until golden all over. Transfer everything to a serving platter and remove the top of the bread bowl. Top the cheese with the tomatoes and basil. Drizzle with more olive oil and some balsamic vinegar, then sprinkle with flaky salt.

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

CRUSTY FRENCH BREAD



Crusty French Bread image

This recipe produces two crusty and chewy loaves that are so very good and so much better than store bought.

Provided by PCrocker

Categories     Yeast Breads

Time 50m

Yield 2 loaves

Number Of Ingredients 6

2 cups warm water
1 tablespoon yeast
1 tablespoon vegetable oil
1 tablespoon sugar
2 teaspoons salt
5 -5 1/2 cups bread flour

Steps:

  • Dissolve yeast in warm water (110 degrees) and sugar in large bowl; allow yeast to proof or foam (about 10 minutes).
  • Add salt, oil, and 3 cups flour; beat for 2 minutes.
  • Stir in 2 cups flour to make a stiff dough.
  • Knead until smooth and elastic, about 10 minutes.
  • Place in oiled bowl, turn dough to coat all sides, cover and let rise until doubled.
  • Punch down and divide in half.
  • Shape dough into two long slender loaves.
  • Grease and sprinkle with cornmeal either a french bread pan or large cookie sheet.
  • Place loaves in pan and cut diagonal gashes on top of each loaf (I use scissors).
  • Cover and let rise until doubled.
  • Bake at 375 degrees for about 30 minutes.
  • Note: You can sprinkle or spray water on the loaves during baking if you want a really crunchy crust.

Nutrition Facts : Calories 1241.5, Fat 10.3, SaturatedFat 1.4, Sodium 2342, Carbohydrate 247.2, Fiber 10.1, Sugar 7.1, Protein 34.7

ITALIAN BREAD BOWLS



Italian Bread Bowls image

These cute little bread bowls are a great way to serve soup in the wintertime. I usually serve a hearty potato soup when I have the time to bake them. They freeze for up to 1 month, if desired.

Provided by Kerri Skrudland

Categories     Bread     Yeast Bread Recipes

Time 2h15m

Yield 8

Number Of Ingredients 8

2 (.25 ounce) packages active dry yeast
2 ½ cups warm water (110 degrees F/45 degrees C)
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water

Steps:

  • In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
  • When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
  • Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
  • Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
  • To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.

Nutrition Facts : Calories 439.4 calories, Carbohydrate 85 g, Fat 4.6 g, Fiber 3.4 g, Protein 12.5 g, SaturatedFat 0.7 g, Sodium 593.7 mg, Sugar 0.3 g

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