HORIZONTALLY CUT BREAD RECIPES

Name: Spinach-Artichoke Dip in a Bread Bowl
Prep time: 25 min
Total time: 2 h 35 min
Yield: 8
Ingredients: 1 can (11 oz) refrigerated Pillsbury™ Original French Bread; 1 box (10 oz) frozen chopped spinach; 1 1/4 cups sour cream; 4 teaspoons ranch dip mix (from 1-oz package); 1/4 teaspoon crushed red pepper flakes; 1/3 cup shredded Parmesan cheese; 1 jar (6 oz) Progresso™ marinated artichoke hearts, thoroughly drained and chopped

SPINACH-ARTICHOKE DIP IN A BREAD BOWL RECIPE - PILLSBURY.COM

Spinach-Artichoke Dip in a Bread Bowl Recipe - Pillsbury.com image

The only thing better than spinach-artichoke dip is spinach-artichoke dip served in a bread bowl. And it’s super easy to do on your own, thanks to Pillsbury™ French bread! Serve it for Game Day or any day, and watch it disappear fast.

Provided by Pillsbury Kitchens

Total Time 2 hours 35 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 7

Ingredients

1 can (11 oz) refrigerated Pillsbury™ Original French Bread
1 box (10 oz) frozen chopped spinach
1 1/4 cups sour cream
4 teaspoons ranch dip mix (from 1-oz package)
1/4 teaspoon crushed red pepper flakes
1/3 cup shredded Parmesan cheese
1 jar (6 oz) Progresso™ marinated artichoke hearts, thoroughly drained and chopped

Steps:

Heat oven to 350°F. Spray 8-inch round cake pan with cooking spray.
Remove dough from can; let stand 5 minutes. Shape into ring, firmly pinching together ends and top and bottom center of dough to shape and form a solid round; place in pan. Bake 26 to 30 minutes or until golden brown. Cool completely on cooling rack, about 1 1/2 hours.
Meanwhile, microwave spinach as directed on box. Squeeze out liquid, and drain thoroughly; set aside to cool.
In medium bowl, mix sour cream, dip mix and pepper flakes, mixing well. Stir in Parmesan cheese. Add artichokes and cooled spinach; stir until mixed well. Cover and refrigerate 1 hour.
With serrated knife, carefully cut off very top of bread horizontally. To make bowl, carefully pinch or tear out bread from inside (leaving 3/4-inch shell). Cut inside and top of bread into pieces; transfer to serving platter.
Transfer dip mixture into center of hollowed bread bowl; transfer to serving platter with bread pieces. Serve dip with bread pieces and, if desired, fresh assorted vegetables.

Nutrition Facts : Calories 290 , CarbohydrateContent 31 g, CholesterolContent 35 mg, FatContent 2 1/2 , FiberContent 3 g, ProteinContent 9 g, SaturatedFatContent 7 g, ServingSize About 1/4 cup dip and 1/8 of the bread, SodiumContent 720 mg, SugarContent 5 g, TransFatContent 0 g

CIABATTA (ITALIAN SLIPPER BREAD) RECIPE - FOOD.COM

Ciabatta (Italian Slipper Bread) Recipe - Food.com image

DH and I buy at least one loaf a week of ciabatta and eat it with olive oil. I finally decided to see it I could make a better bread than the brands we've tried from the store. We agreed that this is the best bread we've EVER had! The first loaf was gobbled before the second one came out of the oven! :) Can't wait to make it again!! Note: The dough will be VERY sticky - do not add more flour. The bread itself is not tall and fluffy. It has a wonderfully crisp, tender crust. It would be perfect for an Italian sandwich, if cut horizontally, of mozzarella, basil, tomatoes, olive oil, balsamic vinegar and s&p.

Total Time 16 hours 20 minutes

Prep Time 16 hours

Cook Time 20 minutes

Yield 2 loaves, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1/8 teaspoon active dry yeast
2 tablespoons water (105-115 F)
1/3 cup room-temp water
1 cup bread flour
1/2 teaspoon active dry yeast
2 tablespoons warm milk (105-115 F)
2/3 cup room-temp water
1 tablespoon olive oil
2 cups bread flour
1 1/2 teaspoons salt

Steps:

Make sponge: Stir together, warm water and yeast.
Let stand 5 minutes, until creamy.
Transfer yeast mixture to another bowl and add room-temp water and flour.
Stir for 4 minutes.
Cover bowl with plastic wrap.
Let stand at cool room temp at least 12 hours and up to 1 day.
Make bread: Stir together yeast and milk in small bowl and let stand 5 minutes, until creamy.
In bowl of standing electric mixer, with dough hook, blend together milk mixture, sponge, water, oil and flour at low speed until flour is moistened.
Beat on medium for 3 minutes.
Add salt and beat for 4 more minutes.
Scrape dough into oiled bowl and cover with plastic wrap, until doubled- about 1 1/2 hours.
Note: Dough will be VERY sticky and full of bubbles.
Cut two pieces of parchment paper, approx 12 inches by 6 inches.
Place on baking sheet and flour well.
Turn dough out onto a well-floured surface and cut in half.
Transfer each half to paper and form irregular ovals approx 9 inches long.
Dip fingers in flour and dimple loaves.
Dust tops with flour.
Cover with dampened kitchen towel and let rise 1 1/2 to 2 hours, until almost doubled.
At least 45 minutes before baking bread, pre-heat pizza stone on lowest oven rack position at 425°F.
Transfer 1 loaf, along with parchment paper, onto stone and bake for 20 minutes or until pale golden.
Remove to cooling racks and repeat with second loaf.

Nutrition Facts : Calories 378, FatContent 4.6, SaturatedFatContent 0.8, CholesterolContent 1.1, SodiumContent 880, CarbohydrateContent 72.2, FiberContent 2.7, SugarContent 0.2, ProteinContent 10.2

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SPINACH-ARTICHOKE DIP IN A BREAD BOWL RECIPE - PILLSBURY.COM

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