PASTA BREAD BOWL RECIPES
SPAGHETTI FILLED BREAD BOWLS | JUST A PINCH RECIPES
I have taken my kids to restaurants where they serve soup in a bread bowl. I figured out a way to make them at home where my kids can enjoy them with their favorite dinner. These are so exciting to them. They eat every bit. We fill the bread bowl with spaghetti. I even hide a different surprise inside each bread bowl. The suspense is crazy waiting to see their reaction when they get to the bottom of the bread bowl to see what their surprise is. Some times it might be a meatball, a fresh mozzarella ball or even a piece of chocolate.
Provided by Linda BONWILL @lindabonwill
Categories Breads
Prep Time 15 minutes
Cook Time 20 minutes
Yield 6
Number Of Ingredients 5
Steps:
- Take dough and cut into 6 pieces. Roll out to about 8 inches in diameter.
- Take 1 extra large muffin tin tray and flip upside down. Spray outside of cavity wells with cooking spray.
- Place each piece of dough around the cavity, pressing lightly. Bake in 350 degree oven for approx. 15 mins or until starts to brown.
- Start to boil water in large pan for spaghetti. Drain.
- Mix spaghetti with favorite tomato sauce.
- Remove bread bowl from cavities, brush with egg wash or butter. Sprinkle with salt to season.
- Fill bottom of bowl with meatball, mozzarella ball or candy. (or other surprise treat). Add spaghetti to fill bowl. Garnish with parsley. Serve
ITALIAN BREAD BOWLS RECIPE | ALLRECIPES
These cute little bread bowls are a great way to serve soup in the wintertime. I usually serve a hearty potato soup when I have the time to bake them. They freeze for up to 1 month, if desired.
Provided by Kerri Skrudland
Categories Bread Yeast Bread Recipes
Total Time 2 hours 15 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 8 bowls
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
- When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
- Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
- Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
- Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
- To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.
Nutrition Facts : Calories 439.4 calories, CarbohydrateContent 85 g, FatContent 4.6 g, FiberContent 3.4 g, ProteinContent 12.5 g, SaturatedFatContent 0.7 g, SodiumContent 593.7 mg, SugarContent 0.3 g
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