Savory Stuffed Bread Bowls

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King Arthur Flour


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*To warm the eggs before making the bread, place them in a bowl of hot tap water for 5 to 10 minutes. Change the water after 5 minutes if it feels cool.

Place about half the flour into the bowl of an electric mixer, and add the yeast, eggs, egg yolk and water. Beat for 5 minutes. Add the butter and lecithin (if you're using it), and beat well. Mix in the salt, pepper, and remaining flour; the dough will b

Place all of the dough ingredients into the pan of your bread machine, program the machine for manual or dough, and press Start. Check the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency as necessary with addi

Oil or flour your hands. To make one large loaf, form the dough into a ball, and place it in a greased panettone pan, large souffl? dish, or other round, deep pan; the pan should be about 6 to 7 inches wide and 3 to 4 inches deep. To make two medium loave

Cover the loaf or loaves lightly, and allow them to rise for 2 hours (or longer, depending on the warmth of your kitchen); the bread should have become noticeably puffy, though may not have doubled in size.

Put your oven rack in its lowest position, and preheat the oven to 425°F. Whisk the reserved egg white with the water and brush the top of the loaf/loaves. Place the bread in the oven and bake until it's a deep, golden brown. For one large or two medium l

Remove the bread from the oven, and let the large and medium loaves remain in the pan for 5 minutes to cool slightly. Use a knife to loosen the edges, if necessary, and turn the loaf/loaves out onto a rack to cool completely before slicing. The bread bowl

Leftover ham got you down? No problem -- combine it with some springtime "greens" and stuff it into a savory cheese bread bowl. These hot, filling loaves are perfect for whatever cold, rainy days or chilly nights early spring can fling at you.

Use the Crescia al Formaggio recipe (above) and make it in the form of "bread bowls." To prepare the bread bowls for filling, let them cool completely, then slice the top off each loaf. Pull out as much of the center as you can, taking care not to pierce

1/4 cup (1/2 stick, 2 ounces) butter5 tablespoons (1 1/4 ounces) King Arthur Unbleached All-Purpose Flour1 cup (8 ounces) milk1 teaspoon salt1 teaspoon ground black pepper1 teaspoon dry mustard powder5 large eggs, separated1 cup (4 ounces) grated cheddar

In a medium saucepan, melt the butter over medium heat, then add the flour. Whisk well, and continue to cook until the flour and butter are light brown. Add about 1/4 cup of the milk, whisking until smooth. Continue to add the milk a bit at a time, whiski

Place the egg whites and cream of tartar in the bowl of an electric mixer, and beat until foamy. Gradually increase the speed of the mixer to high, and beat until the whites are shiny and will hold a soft peak. Take care not to over-beat -- the peaks shou

Spoon about 3/4 cup of filling into each bread bowl, filling them to the top. Any leftover filling may be baked in a greased and floured custard cup or small souffle dish. Bake the filled bowls in a preheated 425°F for 25 to 30 minutes, or until the cent

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