I was at the store the other day and liked to have had a cow (that’s Kentucky slang for throwin a fit) when I saw the cost of a round loaf of bread to use for a bread bowl. Almost $5.00! What???? I was NOT going to pay that price for some bread!
I started searching on my favorite recipe sites and finally found one that was worth trying: Bread Bowl Recipe from All Recipes.
I was kind of nervous because anytime I have fixed bread, it doesn’t “poof” like it is supposed to. But this time…well…..look….
I was so excited! we filled them with my famous Chicken Chili Recipe and they turned out delicious!
I was so excited! we filled them with my famous Chicken Chili Recipe and they turned out delicious!
2 Responses to Homemade Bread Bowls
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Hi! I am Jen--a wife to the most amazing man ever and a homeschool mom to one teenager. I just graduated my oldest.
I have been blogging since 2007. I love to watch movies, spend time in the kitchen, crochet, dance, drink coffee, and lay on the beach. Between recipes, reviews, and hilarious life story moments you'll find many helpful posts on this blog. Welcome, pull up a chair and stay for a while!
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Jennifer Sikora
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That looks beeautiful! Yum.
When you have made bread before did you proof the yeast? Are you sure that you are kneading it long enough? Maybe you need to either add gluten or use bread flour? Is your warm place too warm or not warm enough? Maybe you need to let it rise longer. Just some ideas that come to mind on what might be the problem at other times.
these look delicious! I am going to try them tonight with Homemade Cream of Mushroom soup and Broccoli Cheese Soup.
I am no expert when it comes to baking bread, but I have learned a couple of tricks. I always add 1/4 tsp of sugar to my yeast and let it sit for about 5 minutes. I have never had any trouble with my yeast proofing. You can test your yeast by mixing it in warm water with the above mentioned sugar and let it sit for 5 minutes, if it is not bubbly, then the yeast has gone bad. Also, I just recently learned from my favorite chef on Food Network that salt will retard your yeast and make it stop “proofing” so she says to make sure you add a little flour to your wet ingredients before adding salt. According to her, adding the flour first will keep the salt from affecting the yeast. Just a couple more ideas for you to consider. The smell of the air after a spring rain and the smell of fresh baked bread are my two alltime favorite smells in the world.
thanks for the recipe