Bread Bowls II

Bread Bowls II

8 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    13 h 20 m
Andrew Chin
Recipe by  Andrew Chin

“Bread bowls from frozen bread dough. These are great. Serve these with a salad or a very thick soup.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 bowls

ADVERTISEMENT

Directions

  1. Thaw bread dough.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Divide bread dough into fourths. Roll each fourth into an 8 inch circle.
  4. Brush the back of 4 oven-safe bowls with oil or cooking spray. Place bowls upside down on a baking sheet. Place dough circles on bowls. Brush edge of dough with water and fold it back into a "hem" to make a bowl rim.
  5. Bake at 375 degrees F (190 degrees C) for 18 to 20 minutes.

Share It

Reviews (8)

Rate This Recipe
Tina
53

Tina

Instead of all the work of stretching around bowls here is what I did. I turned on the oven to 350 and ran it for about 1 1/2 minutes and turned it off. I put a oven safe dish of hot water on the lowest rack setting and then put frozen bread loaves uncovered on a greased cookie sheet and put them on a rack above the water dish and closed the oven. It takes around 2 hrs for the dough to rise. Then take the bread out and pull it apart into 5 chunks per loaf of dough. Use your hands and make it into a ball making sure the bottom is somewhat flat and solid then put back on the cookie sheet and into the warm oven to rise again for about 30-45 minutes. They will naturally rise again and form the shape of a bowl. Brush w/ eggwash or butter/olive oil whichever you like and bake at 350 for 17-22 minutes. Let them cool. When cool, cut off the top w/ a bread knife and gently take out the inside but leave at least 1/4 inch on all the inside area. Gently push your fingers around the inside to firm up inside and bake the bowls for up to 10 more minutes to crisp up. It may sound like a lot when it is typed out, but it is very easy. Frozen bread dough is very tough to pull and stretch w/o tearing so this route is simple. You could even just cover the frozen loaves of bread overnight on a table or counter w/ plastic and towel on a greased cookie sheet and that would take care of the first step before forming the circles. I also sometimes mix in italian seasoning or parmesan chee

Szell100
17

Szell100

The recipe was fine, but when making the bread bowls, I used greased custard cups instead. The smaller bowls work better. Put the dough over the custard cups, and then proof them. Thanks for the recipe!

CoraJeske
16

CoraJeske

We did this at perkins, only we had rounds of frozen dough that we let proof and we didn't roll them out- we just manipulated the dough over the bowl- save yourself some time- do it that way!

More Reviews

Similar Recipes

Italian Bread Bowls
(381)

Italian Bread Bowls

Garlic Parmesan Monkey Bread
(126)

Garlic Parmesan Monkey Bread

Buttermilk Bread II
(106)

Buttermilk Bread II

Batter White Bread
(90)

Batter White Bread

Dilly Bread
(40)

Dilly Bread

Darbey Bread
(30)

Darbey Bread

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 318 cal
  • 16%
  • Fat
  • 4.5 g
  • 7%
  • Carbs
  • 54.5 g
  • 18%
  • Protein
  • 11.4 g
  • 23%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 636 mg
  • 25%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Buttermilk Bread II

>

next recipe:

Garlic Parmesan Monkey Bread