Recipe for Bread Bowl
Q. I have a question on a recipe I am looking for. There are resturants/fast food places that sell soup in a bread bowl. I would like a recipe for these bread bowls–the individual size. I wonder if anyone has that?A. Well, I’m not a bread-bowl person, but I am a recipe person! Here are some websites to help you out:
Also check out these newsgroups:
There are many more – don’t buy any recipe books, they are a waste of good money! The internet is loaded with tens of thousands of recipes for any type of food or drink imaginable.
1 loaf RhodesT bread dough, thawed but still cold
1 egg, beaten
Cut loaf into thirds. Form each third into a ball. Place on baking sheet sprayed with non-stick cooking spray. Brush with egg. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap and bake at 350 degrees F. 25 minutes or until golden brown. Cool and slice off top. Hollow out bread and fill with favorite dip, chili or soup. For larger bowls cut loaf in half. Hope this is what she wants -Opal Fitzgerald – TX
A. In response to your reader’s request for soup bread bowl, I used a recipe from Southern Living magazine which worked very well. It can be found in the Southern Living Annual Recipes book, from 1999.
A. I am a designer for Home and Garden Party. Our signature line is hand-turned pottery from Marshall, TX.( along with an entire of line of home decor, candles etc.) To make the bread bowls she was talking about, I use the stoneware cereal bowl to make them. Just buy frozen bread dough (or make it) let rise according to pkg instructions, the take the cereal bowl, turn it upside down, grease it, and stretch the bread dough over it (on the outside of the bowl). after you bake it, just remove the bread from the cereal bowl and you have a cute bread bowl to serve your soup, dip or whatever. This stoneware goes into the microwave, oven, and dishwasher, refrigerator or freezer. Very high quality. Hope this helps her. By the way, Home and Garden Party is a great home-based business opportunity, too. –Pam Morris Independent Silver Designer/Recruiter Home and Garden Party
A. CRUSTY SOUP BOWLS 2 tablespoons yeast 2 cups warm water 1 tablespoon sugar 2 teaspoons salt 5 cups flour cornmeal Disolve yeast in warm water. Add sugar,salt,and 3 cups of the flour. Beat 3 minutes. Gradually add remaining flour to make stiff dough. Knead on lightly floured surface till dough is smooth and elastic. Place in greased bowl, cover, and let rise till double in size. Punch down, and divide into 8 pieces. Form each piece into a ball and place on a baking sheet sprinkled with cornmeal. Cover and let rise till double in bulk. Bake at 375 degrees F. for 25 minutes. Cool. Cut off tops; scoop out bread to make a bowl. Pour hot soup into bread bowl and serve. After soup is eaten, break off chunks of the crust and eat the bowl. Makes 8 large bread bowls.