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Quick Bread Bowls Recipe
Quick Bread Bowls Recipe photo by Taste of Home

Quick Bread Bowls Recipe

Read Reviews (2)
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"I never thought it could be this easy to make bread bowls at home," writes Renee Keller of Dodgeville, Wisconsin. "While the dough is mixing and rising, you have time to stir up a thick soup or chili to fill the bowls."
TOTAL TIME: Prep: 15 min. + rising Bake: 15 min. + cooling
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + rising Bake: 15 min. + cooling
MAKES: 4 servings

Ingredients

  • 1 cup plus 3 tablespoons water (70° to 80°)
  • 2 tablespoons olive oil
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 3 cups King Arthur Unbleached Bread Flour
  • 2-1/2 teaspoons active dry yeast

Nutritional Facts

1 serving (1 each) equals 394 calories, 8 g fat (2 g saturated fat), 4 mg cholesterol, 684 mg sodium, 68 g carbohydrate, 3 g fiber, 15 g protein.

Directions

  1. In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
  2. When the cycle is completed, turn dough onto a lightly floured surface. Divide into fourths; shape each into a ball. Place on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes.
  3. Bake at 400° for 15-20 minutes or until golden brown. Cool. Cut the top fourth off each roll; carefully hollow out bottom, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill with chili, chowder or stew. Yield: 4 servings.
Originally published as Bread Bowls in Quick Cooking September/October 2002, p34

Nutritional Facts

1 serving (1 each) equals 394 calories, 8 g fat (2 g saturated fat), 4 mg cholesterol, 684 mg sodium, 68 g carbohydrate, 3 g fiber, 15 g protein.

Reviews for Quick Bread Bowls(2)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
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 (1)
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MY REVIEW
Reviewed Jan. 16, 2012

Good taste and texture. Make sure to check after 5 minutes of mixing to make sure extra flour is not needed. If the dough is too moist, the bowls may be flatter than you want.

MY REVIEW
Reviewed Apr. 14, 2009

I subed 1c whole wheat flour for one of the c flour and they were great.Will be using this recipe many times.

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