BREAD BAKED IN A BOWL RECIPES

Name: Baked Brie Bread Bowl
Cook time: 10 min
Total time: 30 min
Yield: 4 to 6 servings
Ingredients: 1 sourdough bread boule; One 8-ounce Brie wheel, double cream preferredu00A0; 2 tablespoons olive oilu00A0; 2 tablespoons habanero pepper jellyu00A0; Pinch kosher saltu00A0; Pomegranate seeds, for garnish

BAKED BRIE BREAD BOWL RECIPE | JEFF MAURO | FOOD NETWORK

Baked Brie Bread Bowl Recipe | Jeff Mauro | Food Network image

Provided by Jeff Mauro, host of Sandwich King

Categories appetizer

Total Time 30 minutes

Cook Time 10 minutes

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 sourdough bread boule
One 8-ounce Brie wheel, double cream preferred
2 tablespoons olive oil
2 tablespoons habanero pepper jelly
Pinch kosher salt
Pomegranate seeds, for garnish

Steps:

Preheat the oven to 350 degrees F.
Slice off the top third of the bread boule and set aside. Place the Brie wheel in the center of the bread and cut around to "trace" the outline of the Brie in the bread; be careful not to go all the way through the bottom. Remove the center part of the bread that was traced out and cut into 1-inch pieces for dipping. Brush the oil along the inside exposed bread. Spread the pepper jelly on the bottom and sprinkle with salt. Cut slices in the side of the bread about halfway down and about 1 inch wide all the way around. This will create tearable pieces to enjoy later.
Cut the top layer off the Brie and discard, then place the Brie in the bread. Cover with the bread top and bake until the cheese is melty and the bread is crusty, about 20 minutes. Top with a sprinkling of pomegranate seeds. Serve with the bread and fruit or veggies if desired.

ITALIAN BREAD BAKED ON A PIZZA STONE RECIPE | ALLRECIPES

Italian Bread Baked on a Pizza Stone Recipe | Allrecipes image

Delicious Italian bread made in the bread machine and then baked on a pizza stone. Wonderful!

Provided by Diane Sniffen

Categories White Bread

Total Time 3 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 2 - 1 pound loaves

Number Of Ingredients 9

Ingredients

3 cups unbleached flour
1 tablespoon light brown sugar
1 ⅓ cups warm water (110 degrees F/45 degrees C)
1 ½ teaspoons salt
1 ½ tablespoons olive oil
1 (.25 ounce) package active dry yeast
1 egg
1 tablespoon water
2 tablespoons cornmeal

Steps:

Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
Place pizza stone in oven and preheat to 375 degrees F (190 degrees C). Oven must be preheated at least 30 minutes before baking.
Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto the pizza stone with one quick but careful motion.
Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.

Nutrition Facts : Calories 93 calories, CarbohydrateContent 16.3 g, CholesterolContent 9.3 mg, FatContent 1.6 g, FiberContent 0.6 g, ProteinContent 3 g, SaturatedFatContent 0.3 g, SodiumContent 179 mg, SugarContent 0.7 g

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