BREAD BOWL RECIPES RECIPES

Name: Beautiful bread sauce
Total time: 25 min
Yield: 8
Cuisine: https://schema.org/VegetarianDiet
Ingredients: 1 onion; 4 cloves; 2 fresh bay leaves; 1 whole nutmeg for grating; 700 ml whole milk; 2 loaves of ready-to-bake ciabatta; 30 g unsalted butter; 4 tablespoons double cream

BREAD SAUCE | BREAD RECIPES | JAMIE OLIVER RECIPES

Bread Sauce | Bread Recipes | Jamie Oliver Recipes image

This fresh, homemade bread sauce recipe is so quick and simple to make, it'd be rude not to!

Total Time 25 minutes

Yield 8

Number Of Ingredients 8

Ingredients

1 onion
4 cloves
2 fresh bay leaves
1 whole nutmeg for grating
700 ml whole milk
2 loaves of ready-to-bake ciabatta
30 g unsalted butter
4 tablespoons double cream

Steps:

1. Peel the onion, leaving it whole, then spike it with the cloves.
2. Put the spiked onion into a medium saucepan with the bay leaves, milk and a few pinches of sea salt and black pepper. Finely grate in a few scrapings of nutmeg.
3. Place the pan on a high heat and bring to the boil – keep a close eye on it as milk comes to the boil very suddenly. Reduce to a low heat and simmer very gently for 5 minutes to let the flavours infuse. Remove from the heat and leave to stand for 15 minutes.
4. Meanwhile, cut the crusts off of the ciabatta loaves. Tear 1½ loaves into chunks and pulse them in a food processor until you have coarse breadcrumbs.
5. Strain the milk through a sieve into a jug, discarding everything left behind in the sieve.
6. Return the milk to the pan and bring back to the boil over a high heat. Reduce to a medium heat and simmer, gradually stirring in the breadcrumbs until you’ve used them all up.
7. Add the butter and cream to the pan, stir well, then have a taste and season with a little more salt and pepper, if needed.
8. Have a look at the sauce – you want it to be the perfect consistency for you. If it’s too runny, blitz the remaining ciabatta and add some more breadcrumbs, if it’s a little thick, add more milk. Transfer to a jug or bowl and serve.
9. If you’re making this for another day, you want the consistency to be a little looser than you’d like as it will thicken as it sits, so add a bit more milk. When you’re happy with the consistency, spoon into a bowl and leave to cool. Once cool, cover the bowl with cling film and place in the fridge until Christmas Day.

Nutrition Facts : Calories 267 calories, FatContent 12.6 g fat, SaturatedFatContent 6.8 g saturated fat, ProteinContent 8.4 g protein, CarbohydrateContent 32.1 g carbohydrate, SugarContent 6.8 g sugar, SodiumContent 1.2 g salt, FiberContent 2 g fibre

BEER CHEESE BREAD BOWL RECIPE | REE DRUMMOND | FOOD NETWORK

Beer Cheese Bread Bowl Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Total Time 40 minutes

Cook Time 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1 crusty bread round
2 tablespoons olive oil
1 clove garlic, pressed
1 teaspoon red pepper flakes
1/2 cup shredded Parmesan
1/4 cup (4 tablespoons) salted butter
1 large yellow onion, sliced thin
2 cloves garlic, minced
1 teaspoon red pepper flakes
1/4 cup all-purpose flour
1 cup milk
6 ounces light beer
2 heaping tablespoons grainy mustard
1 cup grated Cheddar
1/2 cup grated fontina cheese
1/2 cup grated mozzarella
Pretzel rods
2 large carrots, cut into sticks
4 stalks celery, cut into sticks

Steps:

For the bread bowl: Preheat the oven to 375 degrees F.
Remove the top quarter of the bread round, then cut it into cubes and set aside. Using a knife, cut out the interior of the bread round, leaving it hollow. Cube the removed bread and set aside.
Mix together the olive oil, garlic and red pepper flakes in a small bowl. Brush the outside and inside of the bread bowl with the oil mix. Place the bread bowl on a sheet pan and sprinkle the inside with the Parmesan. Toss the cubed bread in the remaining oil and place on the sheet pan next to the bread bowl. Bake until crisp, 15 to 18 minutes.
For the beer cheese: Meanwhile, add the butter to a large saucepan or high-sided skillet over a medium heat. When the butter has melted, add the onions, garlic and red pepper flakes, then cook until the onions are golden, 8 to 10 minutes. Sprinkle over the flour and stir to combine. Slowly pour in the milk and beer a little at a time, whisking until smooth after each addition. Add the mustard and cheeses and stir until smooth.
Pour into the crisp bread bowl and serve alongside the bread cubes, pretzel rods, carrots and celery.

More about "bread bowl recipes recipes"

CHALLAH BREAD | JAMIE OLIVER BREAD & BAKING RECIPES

Traditionally challah is braided lengthways but we’ve done a lovely round version, which is typically made for Rosh Hashanah (Jewish New Year).
From jamieoliver.com
Total Time 1 hours
Calories 270 calories per serving

1. Place the dry ingredients in a large bowl with 1½ teaspoons sea salt, stir to combine then make a well in the centre.
2. Crack the eggs into a small bowl and beat. Next, pour in 1½ tablespoons of oil and 350ml water into the well and add most of the beaten egg (saving a little for egg washing later). Mix with a fork, then bring together with your hands to form a ball.
3. On a lightly dusted surface, knead the dough for 10 minutes until smooth and springy. Be careful not to add too much flour here to prevent the dough drying out.
4. Place in a large oiled bowl, cover with a damp tea towel and leave to rise in a warm place for 1 hour, or until doubled in size.
5. To braid your challah, divide the dough into two balls. Put one aside covered with a damp tea towel and cut the other ball into 4 even pieces. Roll each piece into a thin sausage-shape, roughly 60cm long.
6. Place two of the strands next to each other vertically. Weave the remaining two strands horizontally over and under the vertical strands to form a cross shape.
7. Working with the top pair of strands, take the strand that is underneath and place over the strand next to it. Do the same with the next pair of strands and continue this around the cross. Once all four pairs have been crossed over, do the same in the reverse direction – clockwise/anti-clockwise depending on your strands. The rule to go by is to always place the underneath strand over its pair.
8. Continue this process until you have used up the dough. As you start to run out of dough tuck the ends under the loaf to form a neat braided ball. Place on a lined baking tray.
9. Repeat the braiding technique with your second ball of dough.
10. Cover both loaves loosely with a damp tea towel and leave to rise for a further 30 minutes. Preheat your oven to 180°C/350°F/gas 4.
11. Use the remaining egg to glaze the challah. Sprinkle over the sesame seeds and bake for 40 minutes, or until golden. Adding extra egg wash halfway, if needed.

See details

CHALLAH BREAD | JAMIE OLIVER BREAD & BAKING RECIPES

1. Place the dry ingredients in a large bowl with 1½ teaspoons sea salt, stir to combine then make a well in the centre.
2. Crack the eggs into a small bowl and beat. Next, pour in 1½ tablespoons of oil and 350ml water into the well and add most of the beaten egg (saving a little for egg washing later). Mix with a fork, then bring together with your hands to form a ball.
3. On a lightly dusted surface, knead the dough for 10 minutes until smooth and springy. Be careful not to add too much flour here to prevent the dough drying out.
4. Place in a large oiled bowl, cover with a damp tea towel and leave to rise in a warm place for 1 hour, or until doubled in size.
5. To braid your challah, divide the dough into two balls. Put one aside covered with a damp tea towel and cut the other ball into 4 even pieces. Roll each piece into a thin sausage-shape, roughly 60cm long.
6. Place two of the strands next to each other vertically. Weave the remaining two strands horizontally over and under the vertical strands to form a cross shape.
7. Working with the top pair of strands, take the strand that is underneath and place over the strand next to it. Do the same with the next pair of strands and continue this around the cross. Once all four pairs have been crossed over, do the same in the reverse direction – clockwise/anti-clockwise depending on your strands. The rule to go by is to always place the underneath strand over its pair.
8. Continue this process until you have used up the dough. As you start to run out of dough tuck the ends under the loaf to form a neat braided ball. Place on a lined baking tray.
9. Repeat the braiding technique with your second ball of dough.
10. Cover both loaves loosely with a damp tea towel and leave to rise for a further 30 minutes. Preheat your oven to 180°C/350°F/gas 4.
11. Use the remaining egg to glaze the challah. Sprinkle over the sesame seeds and bake for 40 minutes, or until golden. Adding extra egg wash halfway, if needed.

See details

BREAD SAUCE | BREAD RECIPES | JAMIE OLIVER RECIPES

This fresh, homemade bread sauce recipe is so quick and simple to make, it'd be rude not to!
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 267 calories per serving

1. Peel the onion, leaving it whole, then spike it with the cloves.
2. Put the spiked onion into a medium saucepan with the bay leaves, milk and a few pinches of sea salt and black pepper. Finely grate in a few scrapings of nutmeg.
3. Place the pan on a high heat and bring to the boil – keep a close eye on it as milk comes to the boil very suddenly. Reduce to a low heat and simmer very gently for 5 minutes to let the flavours infuse. Remove from the heat and leave to stand for 15 minutes.
4. Meanwhile, cut the crusts off of the ciabatta loaves. Tear 1½ loaves into chunks and pulse them in a food processor until you have coarse breadcrumbs.
5. Strain the milk through a sieve into a jug, discarding everything left behind in the sieve.
6. Return the milk to the pan and bring back to the boil over a high heat. Reduce to a medium heat and simmer, gradually stirring in the breadcrumbs until you’ve used them all up.
7. Add the butter and cream to the pan, stir well, then have a taste and season with a little more salt and pepper, if needed.
8. Have a look at the sauce – you want it to be the perfect consistency for you. If it’s too runny, blitz the remaining ciabatta and add some more breadcrumbs, if it’s a little thick, add more milk. Transfer to a jug or bowl and serve.
9. If you’re making this for another day, you want the consistency to be a little looser than you’d like as it will thicken as it sits, so add a bit more milk. When you’re happy with the consistency, spoon into a bowl and leave to cool. Once cool, cover the bowl with cling film and place in the fridge until Christmas Day.

See details

BEER CHEESE BREAD BOWL RECIPE | REE DRUMMOND | FOOD NETWORK

From foodnetwork.com
Reviews 4.5
Total Time 40 minutes

Pour into the crisp bread bowl and serve alongside the bread cubes, pretzel rods, carrots and celery.

See details

CHALLAH BREAD | JAMIE OLIVER BREAD & BAKING RECIPES

1. Place the dry ingredients in a large bowl with 1½ teaspoons sea salt, stir to combine then make a well in the centre.
2. Crack the eggs into a small bowl and beat. Next, pour in 1½ tablespoons of oil and 350ml water into the well and add most of the beaten egg (saving a little for egg washing later). Mix with a fork, then bring together with your hands to form a ball.
3. On a lightly dusted surface, knead the dough for 10 minutes until smooth and springy. Be careful not to add too much flour here to prevent the dough drying out.
4. Place in a large oiled bowl, cover with a damp tea towel and leave to rise in a warm place for 1 hour, or until doubled in size.
5. To braid your challah, divide the dough into two balls. Put one aside covered with a damp tea towel and cut the other ball into 4 even pieces. Roll each piece into a thin sausage-shape, roughly 60cm long.
6. Place two of the strands next to each other vertically. Weave the remaining two strands horizontally over and under the vertical strands to form a cross shape.
7. Working with the top pair of strands, take the strand that is underneath and place over the strand next to it. Do the same with the next pair of strands and continue this around the cross. Once all four pairs have been crossed over, do the same in the reverse direction – clockwise/anti-clockwise depending on your strands. The rule to go by is to always place the underneath strand over its pair.
8. Continue this process until you have used up the dough. As you start to run out of dough tuck the ends under the loaf to form a neat braided ball. Place on a lined baking tray.
9. Repeat the braiding technique with your second ball of dough.
10. Cover both loaves loosely with a damp tea towel and leave to rise for a further 30 minutes. Preheat your oven to 180°C/350°F/gas 4.
11. Use the remaining egg to glaze the challah. Sprinkle over the sesame seeds and bake for 40 minutes, or until golden. Adding extra egg wash halfway, if needed.

See details

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13 RECIPES TO MAKE IN A BREAD BOWL - TASTE OF HOME

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GARLIC BREAD RECIPE - SIMPLY RECIPES

Jun 08, 2021 · Crispy, toasty garlic bread gets sliced in half down its length, spread with butter and garlic, and then baked open-faced in the oven. Broil it at the end for extra crispiness. Soft garlic bread gets sliced like an accordion (slice as if cutting slices, but don't go all the way through), then slather the butter mixer between the slices. Wrap the bread …
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