bread bowls

<em>Homemade crusty and soft bread bowls- a delicious basic dinner roll recipe you should hold onto!</em>

Homemade Bread Bowls

Red Star® Active Dry Yeast (4 and 1/2 teaspoons)

sugar

salt

olive oil

flour

egg wash: 1 large egg beaten with 1 Tablespoon milk

Pour the warm water over yeast in the bowl of a stand mixer fitted with a dough hook attachment. Or, if you don&#8217;t have a stand mixer, a regular large mixing bowl. Whisk together and allow to sit for 5 minutes. Cover the bowl with a towel. The mixture should be frothy and foamy after 5 minutes.

If you do not have a mixer, you can mix by hand in this step. 

With the stand mixer running on low speed, add the sugar, salt, olive oil, 4 cups of bread flour, and seasonings (if using, see recipe note). Beat on low speed for 1 minute, then add remaining 2 cups of flour. Beat on low speed for 5-6 minutes. The dough should be thick, yet soft. And only slightly sticky. It should pull away from the sides of the bowl as it mixes. If it&#8217;s too sticky, add more flour, 1 Tablespoon at a time, until it pulls away from the sides of the bowl.

Turn it out onto a lightly floured surface and form into a ball. Then place into a large greased bowl, turning once to grease the top. (I just use the same mixing bowl&#8211; remove the dough, grease it with nonstick spray or olive oil, put the dough back in.) Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 90 minutes. For this warm environment, I preheat the oven to 200°F (93°C) then turn the oven off and place the bowl inside the warm-ish oven. Leave the oven door cracked a bit.

Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more air bubbles if needed.

Using a sharp knife or dough scraper, cut into 6 even pieces. Form each into a large ball.

Line 2 large baking sheets with parchment paper or silicone baking mats. Place 3 dough balls onto each. Cover lightly and set aside to rest for 20 minutes as the oven preheats.

Preheat oven to 400°F (204°C). Brush each dough ball with egg wash and, using a sharp knife, score an X into the tops of each.

Bake for 30 minutes or until golden brown. Cool until ready to handle. The longer you cool, the easier they are to cut open!

For serving, cut a large round out of the top of each bread bowl. Scoop out the center (save the center to dunk into soup!) and fill with soup.

Cover and store leftover bread bowls at room temperature for a couple days or in the refrigerator for 1 week. You can also freeze the baked bread bowls for up to 3 months, then thaw overnight in the refrigerator. Bring to room temperature before serving.

I made these for beef stew bowls tonight, and they came out great. The taste and texture is perfect,  but the bowls are smaller than I wanted. Next time, I’ll try doubling the recipe to make bigger bowls.

Serve Onion Soup Bread Bowls from Delish.com at your next dinner party. 

French Onion Soup Bombs

butter

onions,

thyme

kosher salt

black pepper

c. red wine

c. flour

garlic cloves,

c. beef broth

dinner rolls

swiss

Gruyere,

parsley

Great with beef tips added and scoop over mash potatoes instead of bread. Add any other veggie side you like.

This is yummy! I used 12 Kings Hawaiian bread dinner rolls, and when it was time to serve, I put 3 bread bowls in a serving bowl and poured the soup over it. I didn’t need to melt the cheese more. The soup is really tasty, but mine came out kind of pink from the wine and a little too thick. I’m wondering if I didn’t let the onions caramelize enough.

PEEPS.... ALCOHOL DOES NOT COOK OUT !! I don't have a problem with it, but for those who do... YES,  The residual  alcohol is STILL there. Just use extra broth or another liquid depending what you're making. DO NOT BELIEVE THE ALCOHOL IS GONE.... IT'S NOT !! (Research it,  use a search engine and just ask the question. You'll find out.) I have seen people get very sick who THOUGHT the alcohol was gone. 😖☹❤

https://streaming.hearstdigitalstudios.com/dcdfbbe4-4141-46a8-8ec6-64b8e647d4eb/video_rover_16x9_1080p_hd_1575916488_39901.mp4

Cozy Up With These French Onion Soup Bombs

Here's what you need: salt, ground pepper, ground cumin, smoked paprika, ground turmeric, coriander, ground cardamom, dry mustard, cayenne, allspice, boneless, skinless chicken thighs, full-fat yogurt, garlic, fresh ginger, olive oil, carrots, white onion, yukon gold potato, tomato paste, crushed tomatoes, chicken broth, basmati rice, fresh cilantro, Lime wedge, warm water, sugar, active dry yeast, all-purpose flour, baking powder, baking soda, kosher salt, full-fat yogurt, whole milk, olive oil, unsalted butter

Chicken Curry Naan Bowls Recipe by Tasty

ground pepper

cumin

smoked paprika

turmeric

coriander

cardamom

dry mustard

cayenne

allspice

chicken

full-fat yogurt, divided,

fresh ginger, minced

olive oil,

carrots, chopped

white onion, chopped

lb yukon gold potato, chopped

tomato paste

oz crushed tomatoes, 1 can

chicken broth

basmati rice,

cilantro,

Lime wedge,

water

active dry yeast

all-purpose flour,

baking powder

baking soda

kosher salt,

full-fat yogurt

whole milk, room temperature

unsalted butter, 1 stick, melted

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a small bowl, combine the salt, pepper, cumin, smoked paprika, turmeric, coriander, cardamom, dry mustard, cayenne, and allspice. Stir to combine.

In a large bowl, add the cubed chicken thighs, 2 tablespoons of yogurt, 4 cloves of minced garlic, the ginger, and half of the spice mixture. Toss the chicken until it is fully coated. Cover the bowl with plastic wrap, and marinate in the fridge for 2 hours or overnight.

Make the naan bowls: In a liquid measuring cup, combine the warm water, sugar, and yeast. Set aside to bloom for 10 minutes.

In the meantime, mix the flour, baking powder, baking soda, and salt together in a large bowl.

To the yeast mixture, add the yogurt and milk. Stir until smooth, then pour into the dry ingredients. Stir to combine, then dump the dough out onto a floured surface and knead with your hands until it forms a smooth, soft ball, about 2 minutes.

Place the dough in a clean large bowl greased with olive oil and cover with a clean kitchen towel or plastic wrap. Let rise at room temperature until doubled in size, about 2 hours.

Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding the pot, cook the marinated chicken on all sides until cooked through and browned, about 20 minutes. Drizzle in more oil, as needed, to prevent the meat from sticking to the bottom of the pot. Transfer the browned meat to a plate as it finishes cooking and set aside.

Add the carrots, onion, potatoes, remaining 5 cloves of minced garlic, and reserved spice mixture, Stir and cook until the vegetables brown slightly and start to soften, 15 minutes.

Stir in the tomato paste and cook until aromatic, about 3 minutes.

Add the crushed tomatoes and chicken broth. Stir to combine. Bring to a simmer.

Add the chicken, stir, and return to a simmer. Cover and cook for 30 minutes, or until the potatoes are tender and the chicken is cooked through.

Stir in the remaining 3 tablespoons of yogurt, then cover and keep warm.

Once the naan dough has risen, dump onto a floured surface, and divide into 6 equal portions. Roll each portion into a ¼-inch (1 /2 cm) thick circle, approximately 10 inches (25 cm) in diameter.

Heat a large cast-iron skillet over medium-high heat. Place a disc of naan dough in the skillet. Cook for about 2 minutes, until the dough puffs up, then flip and cook on the other side until browned, 1 minute. Transfer the naan to a medium bowl and place another bowl on top. Repeat with the rest of the naan dough, stacking bowls between each round. As the naan cools, they will retain the bowl shape.

Brush the naan bowls with warm melted butter.

Fill the naan bowls with the chicken curry and rice. Serve with yogurt, cilantro, and lime wedges.

https://vid.tasty.co/output/110966/landscape_480/1538417081

Take your comforting soup recipes up a notch by serving them in Homemade Bread Bowls! This easy bread bowl recipe is made completely from scratch with a handful of ingredients you&#x27;ll already have on hand. For extra ease, the dough can be made ahead of time and then risen and baked right before serving. Perfect for soups and dips!

Tablespoons active dry yeast

bread flour (+ more for shaping)

egg, (beaten)

Tablespoon milk

In the bowl of a stand mixer, combine the water, sugar, and yeast. Let sit for 5 to 10 minutes until the yeast is foamy.

Add the salt, oil, and 2 cups of the flour, mixing well with the paddle attachment to combine. Continue to add the remaining flour, 1 cup at a time, switching to the dough hook partway through, until a nice soft dough forms. You may not need all of the flour.

Knead for 5-6  minutes on medium speed until the dough is smooth and cleans the sides of the bowl. It shouldn't be too sticky.

Transfer to a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot for about 45 minutes until doubled in size.

Punch down the dough to remove air bubbles and turn the dough out onto a clean surface and divide into 8 equal pieces. Roll each piece of dough into a ball and transfer to baking sheets lined with parchment paper, leaving space for the dough to rise.

Loosely cover with plastic wrap and let the dough rise for another 30-45 minutes until doubled in size again.

Preheat oven to 400°F while the bread bowls are rising. Make an egg wash by whisking the egg and milk together in a small bowl. Brush it onto the risen bread bowls just before putting them in the oven.

Bake for 22-26 minutes until golden brown on top. Cool for 15 minutes, then use a sharp serrated knife to cut lids off the top of each &quot;bowl&quot;. Remove some of the bread inside the bread bowl to make space for soup.

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Top 4 bread bowls recipes from across the web

The most viewed bread bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Bread Bowls

French Onion Soup Bombs

Chicken Curry Naan Bowls Recipe by ...

Homemade Bread Bowls

The most viewed bread bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine