A Little Personal History:
Description Text
Description:
| Categories: | Bread |
| Servings: | 8″ bowl |
| Time: | – Preparation: 10 minutes – Cooking: 15 minutes |
| Equipment: | cutting board and serrated bread knife, measuring spoon, basting brush, baking sheet |
| Difficulty: | Easy |
Ingredients:
- 1 round 8″ sourdough or Italian bread loaf
- 2 Tbs olive oil
Procedure:
- Preheat oven to 350°F
- Cut about ½ inch off the top of the loaf with a serrated knife.
- Remove bread on the inside, making it hollow. Leave about 1 ½ inches thick on the inside.
- Brush olive oil on the inside of the bread bowl. This creates a seal, ensuring whatever you put in the bread bowl will not leak out.
- Bake bread bowl on a baking sheet for 15 minutes, until golden on the inside.
- Remove from oven, fill with desired soup, stew, or dip and serve!
Advanced Preparation:
- The bowls can be prepared up to a couple days in advance and stored in a bread bin or covered and stored in a cool place.
Tips, Notes, and Variations:
- Brushing oil inside bread bowl and baking will create a seal to prevent leakage from whatever you put in the bowl.
- The bread bowls can vary in size, depending on intended purpose. If individual serving bowl are wanted, reduce size of round loaf accordingly (i.e. 6″ loaves are good for individual soup bowl servings.
- Bread bowls are great for a variety of dips, soups, stew, etc (i.e. Lars’s Spinach Artichoke Dip, Lars’s New England Clam Chowder, Lars’s Pot Luck Chili, Lars’s Guacamole, etc.)
