Frozen bread dough makes homemade bread bowls a snap.
Bread bowls are edible containers for serving soups and stews -- clam chowder and chili are popular additions to the bowl in North America. The bread's taste is affected through absorption of whatever is placed in it. Generally baked with a thick crust to keep the bread's integrity after liquids are poured in, the bowls are best when made fresh and served still warm. Frozen bread dough allows for this with little effort, and only a few simple steps.
Instructions
1. Thaw the bread dough to room temperature.
2. Grease the baking sheet with the butter.
3. Divide the bread dough into 12 large chunks and roll them into balls. Place them on the baking sheet.
4. Allow the dough to double in size, about an hour, in a warm place.
5. Preheat the oven to 350 degrees Fahrenheit.
6. Insert the rolls into the oven and cook for 20 minutes, or until golden brown.
7. Remove the rolls and let cool. Using a small, sharp serrated knife, cut a large round hole in the top of the roll, big enough to hold soup.
8. Take out the cut out and scoop out some of the bread underneath, leaving at least a 1/2 inch of bread in the bowl. Place the cut out bread piece beside the bowl, and use it to scoop soup while eating.
Tags: baking sheet, bread dough, bread dough, Frozen bread dough