bread bowl

Perfect Homemade Bread Bowls, made right in your own kitchen! These are nothing short of AMAZING, with a perfect crusty exterior, and soft in the center. 

Homemade Bread Bowls

water

Tablespoons active dry yeast ((2 packets))

granulated sugar (, divided)

salt

Tablespoons butter (, melted)

all-purpose flour (, divided)

milk

Combine the water, yeast, and 1/2 teaspoon of the sugar in a small bowl. Stir just until the yeast is dissolved. Cover with a towel and let stand until the mixture is foamy, about 5 minutes.

In a large bowl, add the salt, remaining sugar, butter, yeast mixture, and 3 1/2 cups of the flour, and mix.  Slowly keep adding more flour (about 1 cup at a time) until the dough starts to pull away from the sides of the bowl.

Knead the dough (with your stand mixer, or using your hands) for about 5 minutes. Stop and touch the dough with a clean, dry finger. The dough shouldn&#x27;t be &quot;sticky&quot;, but may barely stick to your finger. Add a little more flour, as needed, until you reach that consistency. Knead for 2-3 more minutes.  

Lightly spray another large bowl with nonstick spray and transfer the dough to that bowl.  (Flip the dough over once so both sides are coated with spray).  Cover the bowl with a dish towel and let it rise until doubled, about 30-45 minutes.

Divide the dough into 8 equal pieces (I like to cut it with a serrated knife into equal portions. Pick up one section of the dough and pat it down with your hands to remove any air.  Use your hands to gently fold the dough into a tight ball.  Place the dough ball on a baking sheet lined with parchment paper.  Make a very small &quot;X&quot; slit on the top of the dough rounds with a serrated knife.

Beat an egg with 1 tablespoon of milk to make an egg wash. Lightly Brush the tops of each dough ball with a very thin layer of egg wash.

Cover the rolls really lightly with a piece of plastic wrap and allow to rise until doubled, about 30-40 more minutes.

Bake at 400 degrees for about 25-30 minutes. Allow to cool for at least 15 minutes before cutting for bread bowls.

https://content.jwplatform.com/videos/oAUvqP2d.mp4

Step-by-step tutorial for how to make perfect Homemade Bread Bowls right in your own kitchen! These are nothing short of AMAZING, with a perfect crusty exterior, and soft in the center.

Bread Bowls

A simple creamy spinach dip recipe perfect for any party!

Spinach Dip Recipe

oz frozen chopped spinach (1 package)

mayonnaise or dressing (low fat

sour cream (or Greek yogurt)

dry vegetable soup mix (1.4 oz)

water chestnuts (canned, drained)

green onions (chopped)

Defrost spinach overnight in the fridge or in the microwave. Squeeze dry.

Chop water chestnuts and combine all ingredients in a bowl. Mix well.

Refrigerate at least 2 hours prior to serving

Serve with bread, crackers or vegetables for dipping.

Here's what you need: russet potato, olive oil, salt, pepper, onion, garlic, butter, flour, chicken broth, cream cheese, shredded cheese, bacon, fresh chive

Loaded Baked Potato Soup Recipe by Tasty

russet potato, washed

olive oil

pepper

onion, diced

garlic

butter

flour

chicken broth

oz cream cheese

shredded cheese

bacon, diced

fresh chive, chopped

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Tasty

On a parchment paper-lined baking sheet, rub potatoes with salt, pepper, and olive oil.

Bake in preheated oven for 40-50 minutes.

Once cooled, peel and mash potatoes, and set aside.

Heat oil in large pot over a medium-high heat.

Add onion and garlic. Cook until translucent and garlic is fragant, about 5 minutes.

Bring in flour and stir until mixture is lightly browned.

Add in the chicken broth and cream cheese. Stir until fully incorporated

Garnish bowl with shredded cheese, bacon, and chives.

https://vid.tasty.co/output/65038/landscape_480/1512080123

Get all the cozy comfort of chicken pot pie in a bowl! This hearty soup is loaded with tender chicken, carrots, potatoes, and peas in a creamy broth that's seasoned with thyme and bay leaves. Top it off with some flaky puff pastry and enjoy.

Chicken Pot Pie Soup Recipe by Tasty

yellow onion, diced

celery,

carrots, diced

unsalted butter

all-purpose flour

chicken stock

half-and-half

black pepper

thyme

nutmeg

corn

peas

rotisserie

Heat the olive oil in large pot over medium-high heat. Add the onion, celery, carrots, and garlic and cook until onions are translucent, about 5 minutes.

Stir in the butter until melted, then add the flour and cook until the flour coats the vegetables and browns slightly.

Add the chicken stock and half-and-half and stir to combine. Season with the black pepper, thyme, and nutmeg, then allow to come to a boil.

Reduce the heat to medium-low and add the corn, peas, and chicken. Season with salt. Cook until warmed through.

Ladle the soup into bowls. If desired, garnish with small rounds of baked pie crust.

Classic Spinach Artichoke Dip In a Bread Bowl! An easy, cheesy, crowd pleasing appetizer, made in under 30 minutes! No crackers necessary!

Spinach Artichoke Dip In a Bread Bowl

spinach (frozen but thawed, drained and chopped (about 1 ¼ cups))

artichoke hearts ((1 can) drained and chopped)

sour cream

mayonnaise

garlic (minced)

cream cheese

mozzarella (shredded)

Parmesan cheese (grated)

bread

Preheat Oven:

Mix Ingredients:

Mix Ingredients: Mix all the dip ingredients together in a bowl and set aside.

Prep Bread Bowl:

Prep Bread Bowl: Using a bread knife slice the top of the bread off. Scoop out the inside of the bread, but do not throw this bread out.

Assemble &amp; Bake:

Assemble &amp; Bake: Pour the dip inside the bread and bake for about 15 minutes or until the cheese has melted and the top is golden brown.

Finish &amp; Serve:

Finish &amp; Serve: Cut the leftover bread in smaller pieces and place them around the bread. Use these to dip in the spinach and artichoke dip.

I made this for a New Year’s Eve party, everyone loved it! I added hot sauce to it, and extra minced garlic.

I made this for Thanksgiving and it was well received! I thought it was too heavy with the sour cream/cream cheese flavors but everyone else loved it. I cooked it with foil over at 375 for 30 minutes to get it hot in the middle, then my husband flambeed it with a torch to get it crisp on top.

How much spinach should I add if not using artichoke? Thanks

Thanks for the recipe Jo. I also add chipped beef or chopped pork in the mix. I wrap in foil and bake in a 3:50 oven for about 30 -50 minutes, depends on the size of the loaf and ingredients.

Perfect recipe, made for my St.Patrick's Day party. It was a hit. Did wrap in foil and cooked longer to make sure middle was hot and bubbly.

Will definitely use this recipe again, thank you.

This warm, hearty, cheesy soup will fill you with happiness!@mostdeliciouslife.com

Cheddar Cheese Soup

carrots

celery

onion

baking mix (Bisquick or Jiffy work well)

paprika

cayenne pepper

chicken broth (*or four cans)

cheddar cheese (grated)

half & half

In large pot, melt butter over med-hi heat and cook onions, celery and carrots until veggies are tender.

In small bowl, mix together baking mix and spices.Stir into veggie/butter mixture and continue cooking for 1 minute.

Remove from heat and whisk in chicken broth. Return to heat and whisk until mixture is smooth and comes to a boil. Continue boiling for 1 minute.

Reduce heat, add half &amp; half and cheese. Stir until cheese is melted and remove from heat.

Salt and pepper to taste.

Want a twist for your Super Bowl Party? Try combining your cornbread and chili!  My Vegan Gluten-Free Chili Cheese Pot Pies are like breadbowls.
Vegan, Gluten-Free, Oilfree, Nut-free, Sugar-free

Vegan Gluten-Free Chili Cheese Pot Pies

1:1 gluten-free flour

cornmeal

baking powder

yeast

mustard

turmeric

block (about 8 oz or 197 grams) firm tofu

1-15 oz can (or 1.5 cups) black beans

1-15 oz can (or 1.5 cups) dark red kidney beans

beans

oz white or crimini mushrooms, diced

sweet onion, diced

garlic,

tsp smoked paprika

tsp cumin

tsp black pepper

vegan mozzarella cheese

To make the crust, add tofu, mustard, and 1/4 cup of nondairy milk to food processor or blender and blend until smooth. Transfer to a large bowl and add flax eggs. Stir well. 

Next add flour, cornmeal, nutritional yeast, turmeric, salt, and baking powder and stir well. May need to use hands. You want the dough to be thick. If the mixture is too dry (not coming together), add a little more nondairy milk and mix. Cover and refrigerate 30 minutes.

To save time, start the chili after the crust has been in the refrigerator for 15 minutes.

Heat a large nonstick pot over medium high heat. When hot, add onions and saute for 4 minutes, letting stick a little, then adding water to de-glaze. Note if you are using a stainless steel pan, keep adding water to keep it from sticking. After 4 minutes, add garlic and saute another minute.

Add mushrooms and tomatoes, stir well and cook for 3 minutes. Then add spices, beans, and corn. Stir well and let come to a boil, then lower the heat to medium low and let simmer until the crusts are pre-baked.

Remove dough from refrigerator and preheat the oven to 375 degrees F (or 190 degrees C). Grab 1/2 cup of the dough and make a ball with your hands. Place it in one of the ramekins and press it out so it covers the inside of the ramekin in an even layer. 

Build out the crust so it reaches the top--if you're short dough, add a little extra from the bowl to cover any blank space. You want the crust to be thin--around 1/8 of an inch. Try to make the dough an even thickness throughout.

Repeat the process with the rest of the dough. You can also just use all of the dough in a square baking dish or pie dish. Cover the rest of the dough back up but leave on the counter or table.

Place ramekins on a rimmed cookie sheet and pre-bake for 10 minutes so they’re not totally wet when you add in the cooked chili.

While the crusts are pre-baking, if you have not already made the mozzarella, make it now by adding all the cheese ingredients to a blender, blending till smooth, adding it to a medium saucepan, and boiling + stirring until thick, gooey, and stretchy (about 4-5 min).

Now we will assemble the pies. Use a spoon to fill the ramekins with chili until about 1/2 inch from the top of the crust. Using a separate spoon, add a generous amount of cheese (2-3 tbsp) and spread over the top layer.

Finally, take about 1/4 cup of dough (revive with a few tbsp of nondairy milk if it has become too dry) and make another ball with your hands. Flatten between your palms or on a cutting board until wide enough to cover the inside surface of the ramekins. Dough should be 1/8" thick, the same as the walls. 

Gently lay the top over the cheese covered chili. Stretch and pinch the dough top to the exposed dough walls, sealing the pie shut. Using a knife or toothpick, create a few air holes for the pies to breathe while cooking. Use your fingers or a pastry brush to spread a little nondairy milk across the tops of all the pies.

Bake 10-15 minutes, until crust is lightly crispy.

This is so yummy--I LOVE cornbread anything--and it's very smart to make them in individual servings, because otherwise I would take a giant scoop and go back for more. Love the mix of beans in this, and mushrooms as a sub for meat are oddly satisfying. Thank you!

Top 7 bread bowl recipes from across the web

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Homemade Bread Bowls

Spinach Dip Recipe

Loaded Baked Potato Soup Recipe by ...

Chicken Pot Pie Soup Recipe by Tast...

Spinach Artichoke Dip In a Bread Bo...

Cheddar Cheese Soup

Vegan Gluten-Free Chili Cheese Pot ...

Top 7 bread bowl recipes from across the web

The most viewed bread bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Bread Bowls

Spinach Dip Recipe

Loaded Baked Potato Soup Recipe by ...

Chicken Pot Pie Soup Recipe by Tast...

Spinach Artichoke Dip In a Bread Bo...

Cheddar Cheese Soup

Vegan Gluten-Free Chili Cheese Pot ...

The most viewed bread bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine