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Easy Bread Bowls and Soup

Easy Bread Bowls and Soup


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Easy bread bowls with soup make a perfect weeknight dinner or pre-holiday feast. MORE+LESS-

ByGirl Who Ate Everything

Updated November 6, 2018

Ingredients

2

cans (11 oz) Pillsbury™ refrigerated French bread

2

cans (18.5 oz) Progresso™ Rich & Hearty Soup Chicken Corn Chowder (or other favorite flavor)

Steps

Hide Images

  • 1

    Preheat oven to 350°F. Spray a cookie sheet with cooking spray.

  • 2

    Remove dough from cans. Cut each loaf into 3 equal pieces. Shape each piece into ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam side down on the cookie sheet and bake for 22 to 26 minutes or until golden brown.

  • 3

    Meanwhile, in a pot heat the 2 cans of soup over medium-high heat.

  • 4

    When bread bowls have cooled, cut the top of each loaf with a sharp serrated knife. Press dough inside the bread bowl down making room for the soup. Spoon about 1 to 1 1/2 cups warm soup into bowls and serve. Place the top of each bread bowl next to filled bread bowl.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • You're busy prepping, slicing, dicing and baking -- so what are you going to feed the fam the night before the big feast? This super easy idea is your golden ticket.The night before Thanksgiving, one of the biggest cooking days of the year, the last thing I want to be doing is cooking a huge meal. But I also don’t want to fight the crowds at a crowded restaurant. I would rather be at home prepping for the big day. Of course you and your family still have to eat something for dinner so an easy meal is just what you need.These Easy Bread Bowls and Soup are warm and comforting and take absolutely no time at all. No one has to know that the hearty soup comes from a can and the bread bowls are made easy with Pillsbury French Loaf dough!Pour the warm soup into the bread bowl and you're done! The bread bowls come off as gourmet and homemade, and the hearty soup will have everyone thinking you spent all day in the kitchen making it. Make your life easier and hassle-free -- at least for this meal!
  • We have lots of easy dinner recipesfor you to try on nights that seem to hurried for a long cooking session.

Homemade Bread Bowls

These homemade bread bowls are crisp on the exterior and extra soft inside. They’re made from a basic, yet versatile bread dough using everyday ingredients. This recipe yields 6 bread bowls, but you could use this dough for pizza crust or smaller dinner rolls instead. See notes in the full recipe.

Tie on your aprons, gather your determination, and heat up that creamy soup. Let’s dive right into homemade bread bowls!


Easy to Make Bread Bowls

How fun to serve soup in bread bowls! My husband loves getting soup in a bread bowl when we're eating out so I thought it would be fun to make my own bread bowls to serve with our soup last week. They were incredibly easy to make too!

My family loves having soup for dinner. especially during the cold winter months. There's nothing quite like a bowl of soup to warm you up at the end of a long day. Whether you're coming home from work or from running the kids to their after school activities, soup can be an easy choice for dinner.

Serving the soup in homemade bread bowls makes the soup even more delicious and fun to enjoy at the end of a long day.


Bread Bowls I

In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.

In a large mixing bowl, combine the yeast mixture with the whole wheat flour, salt and one cup of the bread flour stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.

Place into a lightly oiled bowl, and turn to coat the whole surface with oil. Cover, and let rise in a warm place until doubled, about 45 minutes.

Punch down the dough, and let rest 10 minutes. Divide into 4 balls. Place on cookie sheets, and flatten into disks. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).

Lightly beat the egg white with the water and brush the risen loaves with this mixture. Bake at 375 degree F (190 degree C) for 40 to 50 minutes. When done bread should sound hollow when thumped on bottom. Remove from oven, and let cool.

Cut a circle out of the top of each loaf, and remove that part of the crust. Either remove the soft bread beneath, or compress it to form a bowl.


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Recipe Summary

  • 2 (.25 ounce) packages active dry yeast
  • 2 ½ cups warm water (110 degrees F/45 degrees C)
  • 2 teaspoons salt
  • 2 tablespoons vegetable oil
  • 7 cups all-purpose flour
  • 1 tablespoon cornmeal
  • 1 egg white
  • 1 tablespoon water

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Add salt, oil and 4 cups flour to the yeast mixture beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.

Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water lightly brush the loaves with half of this egg wash.

Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

To make bowls: Cut a 1/2 inch thick slice from top of each loaf scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.


Soup of the Day (Williams-Sonoma): 365 Recipes for Every Day of the Year

This tantalizing collection of 365 recipes offers a soup for each day of the year.

From January to December, you'll find daily inspiration and a seasonal soup that will satisfy any craving or fit any occasion. From refreshing gazpachos in summer to slow-simmered stews in winter, light broths with noodles and greens in spring to warming root vegetable purées come fall, a delicious option awaits.

With this book as your guide, find the perfect soup to match each season's ingredients, weather, and sensibility. Full-color photographs enhance many of the recipes inside to help guide your cooking.

You can start your soup-making journey at any time—just open this book, check the calendar, and you’ll be inspired to create a new soup du jour every day of the year.

Photo of Broccoli Cheese Soup in a Bread Bowl is by Dave77459 and is used by permission under the Creative Commons Attribution-NonCommercial-ShareAlike 2.0 Generic (CC BY-NC-SA 2.0) License.


1 pound loaf bread dough, thawed if frozen
1 egg, beaten

Divide the bread dough into thirds. Pat each portion into a round ball and place on a greased baking sheet, equally spaced apart.

Brush the dough balls with the beaten egg. Cover them with greased plastic wrap.

Set aside in a warm, draft free place to rise until doubled in size (about an hour).

Preheat oven to 350 degrees F.

Remove the plastic wrap from the dough and place the baking sheet in the oven. Bake at 350 degrees F for 25 minutes or until golden brown.

Remove from the baking sheet to a wire rack to cool. When cool, carefully slice a small portion of the top of each ball off. Scoop out the inside to leave a hollow pocket.


Ingredients for my Bread Bowl Recipe

  • 4 bread rolls - I have used sourdough
  • 4 tbsp melted butter
  • 2 large garlic cloves (crushed)
  • 4 tbsp finely grated parmesan cheese
  • 1 tbsp finely chopped fresh parsley (optional)
  • salt to taste

How to make a bread bowl

  • Slice the top off the bread rolls using a serrated knife and set these "lids" aside - see Image 1.
  • Using your fingers, scoop out the centre of the roll and reserve for another use (making your own breadcrumbs!) - see Image 2.
  • Combine the melted butter, crushed garlic, salt and chopped parsley in a small bowl. Using a pastry brush, brush this butter mixture around the inside of the rolls, plus both sides of the lids you set aside - see Image 3.
  • Sprinkle the grated parmesan onto the cut side of the lids (these will be garlic bread dippers) and around the inside of the rolls - see Image 4.
  • Tilt the rolls slightly as you go, the parmesan will stick to the butter - see Image 5.
  • Place the bowls and lids (cut side up) onto a lined baking tray and bake for 20 minutes or until golden - see Image 6.

Do bread bowls get soggy?

Yes, but it depends what you fill them with. Some fillings will leave you with a much wetter bread bowl than others. Thin, broth-like soups for example are not ideal, they will really seep into the bread. A thicker soup like pumpkin or potato will give you a much better result.

What to put in a bread bowl

Almost anything! Hearty soups, a good thick stew or maybe savoury mince to name a few.

For the photos you see here I have used a bolognese style meat sauce, my Hidden Veg Ragu. It was the recipe that started me on my blogging journey.

I make a batch of this ragu (it makes a lot!) and freeze it in ziplock bags, with 2 portions per bag (this makes defrosting so much quicker!). Then when I want it, I just reheat the ragu and spoon it into the garlic bread bowls, sprinkle on some grated mozzarella a grill/broil for a minute or 2. Dinner is done!

Tips for making garlic bread bowls

  • If you have any leftover melted butter mixture, brush it onto the sides of the bread bowls.
  • I have used sourdough rolls for this recipe, but I have also made it with just plain white rolls. The type of bread roll you use is up to you, just keep in mind size (if they are too small you won't fit in your filling).

Other recipe ideas to put in your bread bowls

One pot creamy chicken gnocchi - super quick and simple using rotisserie chicken.

Cauliflower parmesan soup - like cauliflower au gratin in soup form, but with no cream!

I usually lean towards making my own rather than buying stuff that's premade, but baking my own bread rolls to then cut them up and make bowls out of them just seems a bridge too far for me. If you decide to make your own rolls - good on you!

Not saying I won't ever do it, but not today. Not when these are so easy and taste so good!


Recipe Summary

  • 2 ½ cups warm water (105° to 115°)
  • 2 (1/4-ounce) envelopes active dry yeast
  • 2 teaspoons salt
  • 2 tablespoons vegetable oil
  • 7 cups all-purpose flour
  • 1 tablespoon cornmeal
  • 1 egg white
  • 1 tablespoon water

Stir together 2 1/2 cups water and yeast in a large bowl let stand 5 minutes. Stir in salt and oil.

Add flour gradually, beating at medium speed with an electric mixer until a soft dough forms.

Turn dough out onto a floured surface knead until smooth and elastic (4 to 6 minutes). Place in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in bulk.

Punch dough down, and divide into 8 equal portions. Shape each portion into a 4-inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal.

Cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in bulk.

Stir together egg white and 1 tablespoon water brush over loaves.

Bake at 400° for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks. Freeze up to 1 month, if desired.

Cut a 1/2-inch-thick slice from top of each loaf scoop out centers, leaving 3/4-inch-thick shells. (Reserve centers for other uses.) Fill bread bowls with hot soup, and serve immediately.



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