Bread Bowls and Soup Bowls

Amy Mon, Feb 25 2013

I love Bread Bowls!  There is something fun about a bread bowl. The "WOW" factor is what I love.  It adds so much to any meal and they are so darn easy to make.

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I put a package of Rhodes Bread dough in the refrigerator overnight. YES, just plop it in the fridge.

The next day when I was ready, I grabbed it from the refrigerator and got started. (This makes it so convenient)

 

 

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I'm going to make soup for dinner, but you could use the Bread Bowls for Chili, or a dip bowl, anything you want.

All you need is a package of bread and an egg. EASY!

 

 

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I cut my loaf of dough into thirds. (If you want a LARGE Bread Bowl, I’ll show you how to do that in just a minute.)

 

 

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Then form each section into a round ball. 

 

 

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To get it nice and smooth on the top, it helps if you pull the dough and pinch together at the bottom.

 

 

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Place bread bowls on a baking pan sprayed with non stick spray.  Then you will want to brush with egg.

 

 

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Next, cover with plastic wrap.  (Be sure to spay the plastic wrap with non stick spray.  I hate this part, but it is 100% necessary!)

 

 

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OKAY,   if you need to make BIG BREAD BOWLS.  What you would do is cut your loaf of dough in half and repeat the same process.

 

 

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Let them rise until double in size.  The time really depends on how warm your kitchen is.  My bread bowls took 2 hours to rise. 

 

 

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Now bake!  350, for 25 minutes.

Incase you are curious... This is the difference in size between a large and regular size bread bowl.

 

 

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When you are ready, this is how to hollow out the bread bowl.

Slice a hole in the top

 

 

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Then push down the bread inside. Ta’DA!  Easy Breezy!

 

Soup Bowls

Servings: 3 Skills: Beginning Prep Time: 10 min (not including thaw time) Bake Time: 25 min

Whatever the soup or stew Rhodes™ Soup Bowls make the meal a delicious occasion you will want to savor.

4.5 / 5  (4 votes, 2 reviews )

Ingredients

  1. 1 Loaf Rhodes ™ Bread Dough or 12 Rhodes™ Dinner Rolls, thawed but still cold

  2. 1 egg, beaten

Instructions

  1. Cut loaf into thirds.

  2. Form each third into a ball.

  3. If using rolls combine 4 rolls to make a ball.

  4. Repeat with remaining rolls.

  5. Place on a large sprayed baking sheet.

  6. Brush with egg.

  7. Cover with sprayed plastic wrap.

  8. Let rise until double in size.

  9. Remove wrap and bake at 350°F 25 minutes or until golden brown.

  10. Cool and slice off top.

  11. Hollow out bread and fill with favorite dip, chili or soup.

  12. For larger bowls cut loaf in half or use 6 dinner rolls.

Amy

Amy Hall works for Rhodes Bake-N-Serv where she loves to cook and try new recipes. She has been with Rhodes for over 10 years. Her favorite Rhodes recipe is Raspberry Bread Pudding. “I just tried bread pudding for the first time this year and was in heaven,” she says. Amy is married and has 3 children who keep her extremely busy. They have a love for the outdoors - camping, boating, snowboarding, football and baseball are at the top of the list. Go Cubs!


Posted in Amy, Recipe of the Week

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2 Comments

Pam said on Apr 25, 2013 Reply
Thanks so much for this tutorial! I have been a bread bowl making fool since! This was truly helpful.

Warmly,
Pam Searcy

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