HOW TO CUT A SOURDOUGH BREAD BOWL RECIPES
SOURDOUGH BREAD BOWLS RECIPE - FOOD.COM
From http://cooklikeyourgrandmother.com/2008/09/how-to-make-sourdough-bread-bowls/ This takes some work, so if you're not used to making bread from scratch check out the blog this recipe came from. He shows pics guiding you through every step! The more you do it, the easier and tastier it gets! I use 1 1/2 c whole wheat flour and 1 1/2 c unbleached white flour (to make the 3 cups of flour the bread bowls call for) to make this a little healthier. Also, I've found Zaar Recipe #174621 is a great filler for these bread bowls! Prep time includes rising time but not included is the 2-3 days for the sourdough starter.
Total Time 4 hours 45 minutes
Prep Time 4 hours
Cook Time 45 minutes
Yield 4 bread bowls, 4 serving(s)
Number Of Ingredients 7
Steps:
- For the sourdough starter:.
- In a medium bowl, stir the yeast into the lukewarm water. Let the mixture activate (should take about 15 minutes to bubble). Add the bread flour and stir. Cover with a dish towel and let sit for 2-3 days. It's best if you store the starter where the room temperature is warm (80-85 degrees). To keep the starter going, you have to "feed" it. For each 1 cup you take out, replace with 1/2 cup water and 1 cup flour.
- For the bread bowls:.
- Combine the flour and salt in a large mixing bowl. Make a well in the center.
- Give the starter a good stir as it separates after sitting a while. Add the cup of starter and the 1/2 cup of water to the flour and stir until it forms a rough dough. You will probably need to use your hands to work the dough until it comes together into a ball.
- On a clean work surface, lightly cover with flour and roll the dough in it. Knead until the dough is smooth, elastic, and satiny.
- Place the dough in a lightly oiled bowl to rise. Cover with a clean dish towel and place in a warm place until the dough has doubled in size (about 2 hours).
- Remove the dough from the bowl and punch it down to knock most of the volume out of it.
- Then knead the bread briefly, just to get it back into a nice ball shape.
- Cut the dough in half, then cut each piece in half again.
- Knead each of the pieces just until they're round again. Form the pieces of dough into ball shapes and tuck any loose edges or seams underneath.
- Place the dough balls on an ungreased baking sheet as far apart as you can.
- Put the baking sheet somewhere warm to let the dough rise a second time until doubled in size (about 1 1/2 hours).
- Bake at 425 degrees for 15 minutes, then at 375 degrees for another 30 minutes. When done, they will make a hollow sound when you tap them on the bottom.
- Cut a circle in the top and hollow out much of the bread inside to make room for some delicious soup!
Nutrition Facts : Calories 518.5, FatContent 1.5, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 1751.6, CarbohydrateContent 108.2, FiberContent 4.3, SugarContent 0.4, ProteinContent 15.4
THE PERFECT SOURDOUGH BREAD BOWLS FOR THICK AND HEARTY SOUPS
Sourdough bread bowls are such a fun way to serve up a thick and hearty soup, stew, or chili. This recipe makes 6 to 8 bowls. Traditional and added yeast methods.
Provided by Cery
Categories Bread
Prep Time 135 minutes
Cook Time 35 minutes
Yield 6
Number Of Ingredients 5
Steps:
- Traditional Method:
- Optional Yeast Method:
- For both Methods:
Nutrition Facts : ServingSize 1 bowl, Calories 1023 kcal, CarbohydrateContent 206 g, ProteinContent 34 g, FatContent 5 g, SaturatedFatContent 1 g, SodiumContent 1174 mg, FiberContent 7 g, SugarContent 1 g
More about "how to cut a sourdough bread bowl recipes"
SOURDOUGH BREAD BOWL RECIPE - FOOD FANATIC
Make a delicious bread bowl for your lunch or dinner. Such a great way to enjoy soup!
From foodfanatic.com
Reviews 2.7
Total Time 2 hours 45 minutes
Calories 650 calories per serving
From foodfanatic.com
Reviews 2.7
Total Time 2 hours 45 minutes
Calories 650 calories per serving
- In a stand mixer fitted with a dough hook, combine all of the ingredients, kneading on low to medium speed until a smooth dough forms. Place dough in a lightly oiled bowl, cover with a clean tea towel, and allow to rise in a warm place until doubled in size, about 90 minutes. Gently pour the dough onto a floured surface; it will deflate slightly. Divide the dough into four equal portions, then gently shape each piece into a circular loaf. Place shaped loaves onto a greased or parchment-lined baking pan. Cover lightly with the tea towel and allow to rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F. Spray or brush the top of each loaf with lukewarm water. Using a sharp knife, make two perpendicular cuts into the top of each loaf to form an “x”. Bake for 25-30 minutes, until loaves are a deep golden brown. Remove from oven and cool on a rack before serving. To serve, use a small serrated knife to cut a round out of the top of the loaf, making sure not to cut all the way through the loaf. Scoop out as much of the inside of the loaf as you like (you can either eat these now or save them for breadcrumbs later!) and fill with soup. Enjoy!
See details
SOURDOUGH BREAD BOWL SANDWICH RECIPE: HOW TO MAKE IT
I created this recipe for when my husband and I go to the lake. I don’t like to spend a lot of time hovering over a stove or grill, especially in the hot Oklahoma summer months, and this filling sourdough bread bowl sandwich is ready in minutes. For extra flavor, brush melted garlic and herb butter over the top prior to cooking. —Shawna Welsh-Garrison, Owasso, Oklahoma
From stage.tasteofhome.com
Total Time 40 minutes
Category Lunch
Calories 346 calories per serving
From stage.tasteofhome.com
Total Time 40 minutes
Category Lunch
Calories 346 calories per serving
- Prepare campfire or grill for low heat. Cut a thin slice off top of bread loaf. Hollow out bottom of loaf, leaving a 1/2-in.-thick shell (save removed bread for another use). Spread dressing on inside of hollowed loaf and under the bread top. Layer inside with cheddar, ham, provolone and turkey. Replace top. Place on a piece of heavy-duty foil (about 24x18 in.). Brush loaf with butter. Fold foil edges over top, crimping to seal., Cook over campfire or grill until heated through, 25-30 minutes. Let stand 15 minutes before removing foil. Cut into wedges.
See details
QUICK AND EASY BREAD BOWLS RECIPE: HOW TO MAKE IT
Impress all your friends by serving cream soups or dips with this bread bowl recipes. It's one of the most popular recipes on my blog, yammiesnoshery.com. —Rachel Heidenreich, Marshall, Michigan
From tasteofhome.com
Reviews 4.3
Total Time 55 minutes
Calories 283 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 55 minutes
Calories 283 calories per serving
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture and 3 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a kitchen towel and let rise in a warm place until doubled, about 30 minutes., Preheat oven to 500°. Punch dough down. Divide and shape into 6 balls. Place 3 in. apart on 2 baking sheets that have been generously sprinkled with cornmeal or greased. Cover with a kitchen towel; let rise in a warm place until doubled, about 15 minutes. Spray loaves with water; if desired, generously sprinkle with sesame seeds. Using a sharp knife, score surface with shallow cuts in an "X" pattern. Bake 2 minutes. Reduce oven setting to 425°. Bake until golden brown and internal temperature reaches 190°-200°. Remove from pans to wire racks to cool completely., Cut a thin slice off the top of bread. Hollow out bottom portion of loaf, leaving a 1/2-in. shell. Discard removed bread or save for another use, such as croutons.
See details
SPINACH DIP IN BREAD BOWL RECIPE - TABLESPOON.COM
If spinach dip in a bread bowl isn’t the perfect party food, we don’t know what is. A luscious mixture of spinach and sour cream surrounded by an edible (incredible!) bread bowl? We’ve never had a spinach dip we didn’t like, but this easy-to-prepare bread bowl version is especially dip-worthy.
From tablespoon.com
Total Time 2 hours 20 minutes
From tablespoon.com
Total Time 2 hours 20 minutes
- Serve & enjoy!
See details
HOW TO CUT AND TOAST A BREAD BOWL - THE ANGRY EATER
Method: Preheat oven to 375 degrees. Cut the top off your sourdough boule. Insert a small knife just inside the cut edge of the top and push all the way to the bottom but don’t go through. Saw around the inside edge to make a circle. Repeat this one more time to make sure you have a clean cut.
From theangryeater.blog
From theangryeater.blog
See details
HOLLOWING OUT THE BREAD BOWL
From dvo.com
See details
EASY DO IT YOURSELF SOURDOUGH BREAD BOWLS
Feb 24, 2013 · Instructions. Slice the top inch or top third of sourdough boule. With a paring knife, cut a circle about a half inch from the edge all the way around the boule, being careful not to penetrate the bottom. Gently remove the bread disc from inside the boule.
From thetasteplace.com
From thetasteplace.com
See details
SOURDOUGH BREAD BOWLS | SOURDOUGH BREAD RECIPE | CULTURED ...
Aug 12, 2019 · To make bread bowls, cut around the edge of the boules and into the bread but be careful not to cut all the way through. Use your fingers to tear the middle out forming a bowl. Serve the middle on the side for dipping.
From myculturedpalate.com
From myculturedpalate.com
See details
CUTTING A BREAD BOWL RECIPE - (4.3/5) - KEYINGREDIENT
Slice around the edge of the loaf, keeping the knife in an upright position, until a full circle has been cut. Cut the core of the loaf, using the tip of the knife, or use your hand to rip the excess bread from the inside. Pour your hot soup or creamy dip into the bread bowl just before serving. .
From keyingredient.com
From keyingredient.com
See details
HOW TO SLICE SOURDOUGH BREAD PERFECTLY - THE PANTRY MAMA
Jun 19, 2020 · Allow Sourdough To Cool Properly BEFORE you cut into it. One of the hardest things about baking sourdough, or any crusty bread, is waiting enough time for the bread to cool properly before you slice it.. My rule of thumb is always wait at least 2 hours before you slice into it.
From pantrymama.com
From pantrymama.com
See details
HOW TO MAKE SOURDOUGH BREAD BOWLS? - MISS VICKIE
Oct 25, 2021 · 5 teaspoons of salt. Two cups of bread flour. One tablespoon of water. These ingredients are for making the sourdough bread bowls. However, you need to finish them to create a crispy and golden brown appearance. For this purpose, you need a spray bottle filled with water and one tablespoon of egg white beaten up with one tablespoon of water.
From missvickie.com
From missvickie.com
See details
CUTTING A BREAD BOWL RECIPE - (4.3/5) - KEYINGREDIENT
Step 1. Place a round loaf of bread on a flat surface. Slice straight down into the top of the loaf, about 3/4 of the way down, using the tip of a sharp knife. Make the initial slice about an inch from the edge of the outside of the loaf. Slice around the edge of the loaf, keeping the knife in an upright position, until a full circle has been cut.
From keyingredient.com
From keyingredient.com
See details
MINI SOURDOUGH BOULES: MAKING SOURDOUGH BREAD BOWLS ...
Sep 14, 2020 · Their smaller size presents many opportunities for using them (hello sourdough bread bowls) - and you can tailor your crust to suit your needs. To make the mini sourdough boules, you'll need a batch of my basic sourdough recipe - this will yield 6 mini sourdough boules of around 150g.
From pantrymama.com
From pantrymama.com
See details
EASY TO MAKE BREAD BOWL DIP RECIPE | EHOW
Step 1: Cut the Bread. Using a sharp paring knife, cut a circle the center of the bread, removing all but an inch of the walls and bottom to form a large well in the center of the loaf. Reserve the bread you removed. Advertisement. Image Credit: Jackie Dodd.
From ehow.com
From ehow.com
See details
HOW TO CUT BREAD WITHOUT CUTTING YOURSELF | MYRECIPES
1. Start by standing your boule or bâtard on its side. 2. Slice down through the middle to create two halves of bread. This allows your knife to go through the bottom crust much easier. 3. Place the new flat-cut edges of your bread on the cutting board for stability, and slice straight down from the heel side to the flat cut side into slices ...
From myrecipes.com
From myrecipes.com
See details
SOURDOUGH BREAD SCORING TUTORIAL - HOW TO SCORE LIKE A PRO ...
The recipe I’ve used for all 12 breads is my “the world’s easiest sourdough bread” using freshly milled whole grain flour for the whole wheat part. Essentially the dough is just mixed the day before and it just rests on the counter until the next day, where it’s divided, pre-shaped and then shaped and put into bannetons.
From foodgeek.dk
From foodgeek.dk
See details
SOURDOUGH BREAD - EASY MEALS WITH VIDEO RECIPES BY CHEF ...
It’s very easy, only requires 5 minutes a day for seven days. See my starter recipe first. If you already have the starter, then you will need a Dutch oven or bread pan, a bread lame or razor blade, at worst a sharp knife can work. An oval bread banneton basket or you could use a mixing bowl lined with a clean kitchen towel.
From recipe30.com
From recipe30.com
See details
SOURDOUGH PUMPKIN BREAD BOWLS - SUPER HEALTHY KIDS
So let’s get down to making these bread bowls: Step 1: Mix your sourdough together in a bowl and follow the rest, pull and stretch, bulk rise steps. (See recipe below for detailed steps on this) Step 2: After the bulk rise, divide your dough into 6 pieces. They should each weight around 200g or 7 ounces.
From superhealthykids.com
From superhealthykids.com
See details
BAKED BRIE IN A SOURDOUGH BREAD BOWL - FOODNESS GRACIOUS
Instructions. Preheat the oven to 450 degrees F, Using a sharp serrated knife slice the rounded top part of the bread off creating a lid. Set aside. Roughly measure the circumference of the brie on the bread and carefully cut out a circle the same size making sure to not go through the base of the bread.
From foodnessgracious.com
From foodnessgracious.com
See details
CHEWY SOURDOUGH ITALIAN BREAD - ALL INFORMATION ABOUT ...
Chewy Sourdough Bread | Chez Carr Cuisine great www.chezcarrcuisine.com. Day 1 - Sourdough Bread (2 day process) 1 c. sourdough starter 1½ c. lukewarm water 4 c. unbleached all-purpose flour, divided 2½ tsp. kosher salt Day 1: Combine the starter, water, and 3 cups of the flour in the bowl of your stand mixer. Beat vigorously for 1 minute.
From therecipes.info
From therecipes.info
See details
