Easy Bread Bowls
photo by ElizabethKnicely
- Ready In:
- 1hr 15mins
- 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
- 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.
Questions & Replies
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I made some Chili and made these to serve it in. I had the Chili along with Mimi's Cornmeal Scones for a delicious supper! These are easy to whip up in a hurry and come in so handy when you are serving chili, chowders and stews. I have served dip in them a few times too, and it served the purpose. When the dip was almost gone the kids broke off pieces of the bread to dip in the rest of the dip. Yummy!
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These were great! I sorely miss the bread bowl salads from Perkins now they are now longer on the menu - and these were lovely size for a side salad. I didn't have 6 10 oz cups, but I had 4 Pyrex ones. For the remaining two, I used two tall 7 oz stoneware ramekins. Be forewarned - if you use stoneware, they hold heat much longer than the glass cups! I switched out the basil and garlic salt for garlic salt-free seasoning and Italian seasons - boy, did these guys smell good coming out of the oven. For the rise, I stuck them in a 200 F oven for 10 minutes.
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