Bread Bowls Recipe
This bread bowl will make any bowl of soup extra special. Serve it on a cool winter day.—Rhodes Bake-N-Serv, Jenna Jackson, Salt Lake City, Utah
- 1 loaf (1 pound) frozen bread dough, thawed
- 1 egg, beaten
- 1. Cut loaf into three equal portions; form each into a ball. Place 4 in. apart on a greased baking sheet. Cover with plastic wrap that has been sprayed with cooking spray. Let rise in a warm place until doubled, about 2-3 hours. Brush with egg. Bake at 350° for 25 minutes or until golden brown. Cool. Cut the top fourth off each loaf; carefully hollow out top and bottom, leaving 1/2-in. shell. (Discard bread from inside or save to make croutons or bread crumbs.) Fill with soup, dip or salsa. Replace top if desired. Yield: 3 medium bowls.
1 serving (1 each) equals 444 calories, 9 g fat (1 g saturated fat), 71 mg cholesterol, 863 mg sodium, 78 g carbohydrate, 5 g fiber, 18 g protein.
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