Recipe by Mimi in Maine
These are easy and quick. They only take about one hour after the dough is thawed. Then fill them with your favorite thick soup, chowder, chili, or stew. It will be fun to tear away the bread as you eat your soup and the two go great together. They will be good on a cool night. The time below does not include the thawing of the bread. One hint: To make the handling of the bread easier, make sure the bread has completely thawed but has not started to rise. You may also need to reshape the rounds after a few minutes on the cups by gently pushing the dough down and shaping as needed.
Top Review by ElizabethKnicely
These were very good. I served them with Recipe #342555 and it was a delicious dinner. I had a hard time getting them to shape completely before they rose. I also had an issue with sticking even though I generously covered the bowls with Crisco. I will make these again.
- 1 loaf frozen bread dough (thawed)
- 1 tablespoon olive oil or 1 tablespoon vegetable oil
- 1 teaspoon dried basil leaves
- 1⁄2 teaspoon garlic salt
Directions See How It's Made
- Thaw the bread, but don't let it start to rise.
- Lightly grease the outside of six 10-ounce custard cups with shortening (do NOT use cooking spray); place cups upside down on cookie sheet.
- Divide dough into 6 equal pieces and shape each piece into a ball; pat into rounds.
- Place rounds over the custard cups and brush dough with oil.
- Sprinkle with basil and garlic salt.
- Cover and let rise in warm place for about 20 minutes.
- Bake in a 350 degree oven for 16-20 minutes or till golden brown.
- Cool 5 minutes and remove from cups and place on a rack (inside of the bowl may be slightly moist).
- To serve, place warm or cool bowls in shallow soup or pasta bowls and spoon your soup (or whatever you made) into them.