Mini Cheddar Bread Bowls

Name: Mini Cheddar Bread Bowls
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 10 mini bread bowls.
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 2 cups warm water (110° to 115°), divided; 2 teaspoons sugar; 1 teaspoon salt; 4-1/2 to 5-1/2 cups all-purpose flour; 1 cup shredded cheddar cheese; 1 teaspoon dried oregano

TOTAL TIME: Prep: 30 min. + rising Bake: 25 min. + cooling YIELD: 10 mini bread bowls.

These golden, cheesy bread "bowls" are a fun and delicious way to serve homemade soup. Try toasting the bread before ladling soup into it. —Angela Carlisle, De Mossville, Kentucky

Ingredients

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°), divided
2 teaspoons sugar
1 teaspoon salt
4-1/2 to 5-1/2 cups all-purpose flour
1 cup shredded cheddar cheese
1 teaspoon dried oregano

Directions

1. In a large bowl, dissolve yeast in 1/2 cup warm water. Add the sugar, salt, 3 cups flour and remaining water. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes while slowly adding cheese and oregano. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface. Divide into 10 pieces; shape each into a ball. Place balls 3 in. apart on two greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
4. Cut a thin slice off the top of bread. Hollow out bottom of loaf, leaving a 1/4-in. shell (discard removed bread or save for another use). Return to oven for 5 minutes to toast bread bowl before filling.

Nutrition Facts

1 mini bread bowl: 253 calories, 4g fat (2g saturated fat), 12mg cholesterol, 306mg sodium, 45g carbohydrate (2g sugars, 2g fiber), 9g protein.