Homemade Bread Bowls For Chili Made In Bread Maker Recipes

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BREAD MACHINE BREAD BOWLS

I've been finding that making bread bowls can be tricky because if you let them rise too long, they tend to flatten out. Try to stick to the timing as best you can. Use the 2lb. setting on your machine if you have the option.

Provided by Axe1678

Categories     Breads

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 8



Bread Machine Bread Bowls image

Steps:

  • Place everything but the egg white in your bread machine in the order that your manufacturer recommends.
  • Use dough cycle.
  • When the cycle is complete, turn out onto a lightly floured surface. Divide into 6 equal portions and shape into balls.
  • Place the 6 balls onto a greased cookie sheet and let rise until doubled, about 30 minutes.
  • Brush with beaten egg white.
  • Bake at 375 for 20-25 minutes until golden brown.
  • Once done, you can cut the top off and scoop out the center leaving about 1/4 inch on all sides.

Nutrition Facts : Calories 390.2, Fat 6.3, SaturatedFat 3.5, Cholesterol 15.9, Sodium 260.2, Carbohydrate 70.7, Fiber 2.9, Sugar 4.5, Protein 11.6

1/2 cup warm water
1 cup warm milk
2 tablespoons soft butter
4 cups flour
2 tablespoons sugar
1/2 teaspoon salt
2 active dry yeast, packages
1 egg white, beaten

CHILI IN BREAD BOWLS

Some say you can have your cake and eat it, too...I say eat your chili and the bowl, too! I work the "graveyard shift" at the post office in Portland. During those hours, there is no place to buy meals, so I often bring in dishes like this chili to share with co-workers. -:Nancy Clancy Standish, Maine

Provided by Taste of Home

Categories     Lunch

Time 7h15m

Yield 9 servings.

Number Of Ingredients 19



Chili in Bread Bowls image

Steps:

  • In a large resealable plastic bag, combine the flour, salt and pepper. Add meat in batches; toss to coat. In a large skillet, brown meat in oil in batches. Transfer to a 5-qt. slow cooker with a slotted spoon. Stir in onion, peppers, tomatoes, beans, tomato sauce and seasonings. Cover and cook on low for 7-8 hours or until the meat is tender., Cut tops off rolls; carefully hollow out bottom halves. Spoon about 1 cup of chili into each roll. Garnish with sour cream, onions and red pepper if desired.

Nutrition Facts : Calories 420 calories, Fat 8g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 947mg sodium, Carbohydrate 57g carbohydrate (9g sugars, Fiber 9g fiber), Protein 29g protein.

1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 pound each beef stew meat, boneless skinless chicken breast and boneless pork, cut into cubes
1 tablespoon canola oil
1 medium onion, chopped
1 medium green pepper, chopped
1 jalapeno pepper, seeded and chopped
1 can (28 ounces) diced tomatoes, drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) navy beans or great northern beans, rinsed and drained
1 can (8 ounces) tomato sauce
1 tablespoon chili powder
1 garlic clove, minced
1-1/2 teaspoons ground cumin
1/2 teaspoon dried basil
1/4 to 1/2 teaspoon cayenne pepper
9 large hard rolls
Sour cream, chopped green onions and sweet red pepper, optional

HOMEMADE BREAD BOWLS FOR CHILI MADE IN BREAD MAKER

I got sick of waiting to go to a restaurant to get that warm bread bowl filled with a salad, soups or chili. Now I can have them at home! This recipe is your basic recipe with some adjustments to make it slightly seasoned for chili, and the regular version, unseasoned is below. Depending on what you are making you can add a...

Provided by Barbara Kavorkian

Categories     Other Breads

Time 2h45m

Number Of Ingredients 7



Homemade Bread Bowls for Chili made in bread maker image

Steps:

  • 1. Place the ingredients in the order listed into the bread machine and run the dough cycle. When finished, lightly knead the dough on a clean and floured surface. Divide the dough into 6 equal parts and form into the shape of a ball. Lightly sprinkle cornmeal onto a baking sheet and place balls of dough on top and allow to rise. Let rise for about 30 minutes in a warm place. Bake at 350°F for 15-20 minutes or golden brown. Let cool slightly before cutting the tops out with a bread knife or scoup part of the inside out.
  • 2. For other seasonings, replace chili powder with other spices. Depending on what you are substituting, I would go shy rather than overboard with the spice. I have used italian seasonings 1 tsp each of oregano and basil and it has not been too strong. For plain bread bowls, do not use seasoning.

1 c warm water (110 - 115 degrees)
3 c flour (bread flour or ap flour)
1 tsp salt
1 Tbsp olive oil
1 tsp sugar
1 pkg active dry yeast (2 1/4 tsp)
1 Tbsp chili powder

BREAD BOWLS FOR THE BREAD MACHINE

I had been searching for a good bread bowl to use with a Zuppa Toscana Soup recipe that I have and I was shocked to see that Zaar didn't have so many. I finally found one that was suited my needs from Taste of Home. I've tweeked it a bit and now can make them easily with the help of my bread machine. The bread is somewhat sweet, great for chili, but if you don't like it so sweet, cut the sugar down to 2 Tbsp. I look forward to your comments.

Provided by CabinKat

Categories     Yeast Breads

Time 2h20m

Yield 4 Bowls, 4 serving(s)

Number Of Ingredients 9



Bread Bowls for the Bread Machine image

Steps:

  • Beat the egg and place along with milk and water in microwave container. Microwave for 40 seconds on high. Or you can warm the milk & water how you prefer and bring egg to room temperature. Place in bread machine in accordance to your machine, or follow ingredients as I have listed.
  • Add remaining ingredients and set on dough cycle. This is a 1.5 pound recipe.
  • Once cycle is complete, take out dough to a floured surface & cut into 4 equal sizes. Don't work the dough too much, just enough to shape into rounds. Spread a thin layer of cornmeal on baking pan. Place all four dough rounds on pan and cover with thin towel to let rise in non-drafty area for about an hour.
  • NOTE: I've come to find this recipe works best on dark pans rather than regular cookie sheets. It browns better on the bottom and gives the bowls a better dense texture to hold the fillings better.
  • Once doubled, bake in pre-heated oven at 350º for 20-25 minutes. If you are a higher elevation, bake 325º for 15-20 minutes. Or until golden brown.
  • Remove from pan and place on cooling rack.
  • For the bowls, cut a thin layer across top and hollow out to about 1/4-1/2 inch in thickness. Fill with your favorite chili, chowder, or stew.

1/2 cup warm water (110 - 115 degrees)
1/2 cup warm milk (110 - 115 degrees)
1 egg (room temperature)
2 tablespoons butter (softened)
1 teaspoon salt
1/4 cup sugar
3 cups all-purpose flour
2 1/4 teaspoons active dry yeast
cornmeal, for baking pan

BREAD BOWL CHILI

I like meals that are simple to prepare, yet offer maximum taste. Served in hallowed-out rolls, this hearty chili offers extra zip with two kinds of meat, beans and jalapeno pepper. Sometimes I serve the chili in one large round bread loaf. -Tonya Burkhard, Davis, Illinois

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 10



Bread Bowl Chili image

Steps:

  • In a large saucepan, cook beef and pork over medium heat until no longer pink; drain. Stir in the beans, tomatoes, broth, tomato sauce, chili powder and jalapeno. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Serve in soup bowls or if desired, cut the top fourth off of each roll; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread. Spoon chili into bread bowls. Serve with cubed bread,, shredded cheddar cheese, sliced green onions and sour cream if desired.

Nutrition Facts : Calories 292 calories, Fat 8g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 778mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 4g fiber), Protein 16g protein.

1/2 pound ground beef
1/2 pound ground pork
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes with garlic and onion, undrained
1 can (14-1/2 ounces) beef broth
1 can (8 ounces) tomato sauce
2 tablespoons chili powder
1 jalapeno pepper, seeded and chopped
12 hard rolls (about 4-1/2 inches), optional
Shredded cheddar cheese, sliced green onions and sour cream, optional

QUICK BREAD BOWLS

I never thought it could be this easy to make bread bowls at home. While the dough is mixing and rising, you have time to stir up a thick soup or chili to fill the bowls. -Renee Keller, Dodgeville, Wisconsin

Provided by Taste of Home

Time 30m

Yield 4 servings.

Number Of Ingredients 7



Quick Bread Bowls image

Steps:

  • In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When the cycle is completed, turn dough onto a lightly floured surface. Divide into fourths; shape each into a ball. Place on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 400° for 15-20 minutes or until golden brown. Cool. Cut the top fourth off each roll; carefully hollow out bottom, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill with chili, chowder or stew.

Nutrition Facts : Calories 394 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 684mg sodium, Carbohydrate 68g carbohydrate (1g sugars, Fiber 3g fiber), Protein 15g protein.

1 cup plus 3 tablespoons water (70° to 80°)
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
1 teaspoon sugar
1 teaspoon salt
3 cups bread flour
2-1/2 teaspoons active dry yeast

QUICK AND EASY BREAD BOWLS

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

Provided by Taste of Home

Time 55m

Yield 6 servings.

Number Of Ingredients 6



Quick and Easy Bread Bowls image

Steps:

  • 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.

Nutrition Facts : Calories 283 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 396mg sodium, Carbohydrate 57g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.

2 tablespoons active dry yeast
3 cups warm water (110° to 115°)
2 tablespoons sugar
2 teaspoons salt
6-1/2 to 7-1/2 cups bread flour
Optional: Cornmeal and sesame seeds

HOMEMADE BREAD BOWLS

Make and share this Homemade Bread Bowls recipe from Food.com.

Provided by Sher Shields

Categories     Breads

Time 2h18m

Yield 8-12 bread bowls, 8-12 serving(s)

Number Of Ingredients 7



Homemade Bread Bowls image

Steps:

  • Using a Bosch or Kitchen Aid mixer, put yeast, sugar, salt, hot water, and olive oil in the mixer.
  • Gradually add the flour until the dough has sufficiently scraped everything off the sides of the mixing bowl. Continue to mix on low for 8-10 minutes.
  • Remove and cover with plastic wrap - let the dough rise until doubles in size (about 30 minutes).
  • Grease 2 cookie sheets and sprinkle with corn meal.
  • Punch down the dough and make tennis ball-size dough balls (about 8-12, depending on how large you want your bread bowls).
  • Place on cookie sheet with no more than 6 to a cookie sheet (don't let them touch). Let them rise for another 30 minutes.
  • Bake each cookie sheet at 400 for 18 minutes.

2 tablespoons yeast
2 tablespoons sugar
3/4 tablespoon salt
2 cups hot water (not boiling)
2 tablespoons olive oil
4 -5 cups flour
cornmeal (optional)

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