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These easy bread bowls take just one ingredient and a few minutes to make! They’re the perfect bread bowl hack when you’re craving a bread bowl but don’t have time to make them homemade or run to the store!
Bread Bowl Hack
Is there anything better than enjoying a bowl of a hot soup in a bread bowl on a warm day? Okay maybe this Cincinnati chili in a bread bowl but regardless, a bread bowl makes everything better.
Unfortunately if you’re anything like me, you don’t have bread bowls just sitting around at home. And you probably don’t want to make them homemade (hello time) or run to the store.
What you might have on hand is a roll of store-bought biscuits. I mean I know I have some in the fridge right now.
This little bread bowl hack uses biscuits in a clever way to make bread bowls in minutes!
Ingredients
Store-bought biscuits – No ingredient photo in this post because guess what, these really just use one ingredient – a can of store-bought biscuits. Or two cans if you want more bread bowls. One biscuit is equal to one bread bowl for this recipe. If you have even more biscuits, try out these yummy cheese bombs too!
Instructions
This is the simplest recipe ever, I mean it’s really more of a food hack than a recipe.
Preheat your oven to whatever the can of biscuits says. Different brands say different things so go with your package.
Open the biscuits. Now here’s the fun part – carefully place a biscuit over the backside of a muffin cup in a metal muffin tin.
They have to be metal for these to cook properly, not silicone muffin tins like I recommend for my hash brown cups. Silicone ones won’t give you the shape you need.
Continue with all of your biscuits, covering the backs of all of the muffin cups, one biscuit per cup.
Then you’re going to put that in the oven and bake according to package instructions. Pull them out of the oven when they’re lightly browned and remove from the muffin tins and let cool.
And voila, you have your very own bread bowls! Apologies for the super old image but hey, it gives you the idea!
Space your biscuits out if you’re only making one can of biscuits. It’s not a big deal if you don’t space them out, they may just bake together slightly so if you have the space, space them out.
Place the muffin tin on top of a baking sheetfor more even baking. It’s not absolutely necessary but having a flat surface rather than an oven rack always helps.
Recipe FAQs
Does the type of biscuit matter?
No, I’ve tried these with four different store-bought biscuits and they all work fine.
Can I use homemade biscuit dough?
I recommend using the store-bought ones that are designed to be stretchy and fit over the muffin tins. You can try it with homemade biscuit dough, but I can’t guarantee it’ll work.
How big will the bread bowls be?
They will be about the size of a stretched out biscuit, or about the size of the palm of your hand. These are great for holding something like this spinach artichoke dip or a more filling soup like chowder.
Preheat your oven to whatever the can of biscuits says.
Carefully place a biscuit over the backside of a muffin cup in a metal muffin tin.
1 can store bought biscuits
Continue with all of your biscuits, covering the backs of all of the muffin cups, one biscuit per cup.
Put the biscuits in the oven and bake according to package instructions. Pull them out of the oven when they’re lightly browned and remove from the muffin tins and let cool.
To hollow out the loaves and turn them into bread bowls, use a serrated knife to slice off the top of the bread. For best results, angle the knife and carve around the “X” on the top of each loaf—almost in the same way that you would remove the top from a pumpkin when carving a jack-o-lantern.
Crafted from the same artisan Sourdough bread used in the classic Bread Bowl, the Double Bread Bowl features a crunchy crust and chewy center that pairs perfectly with all Panera soups, from sweet Creamy Tomato to the cheesy goodness of Broccoli Cheddar.
To serve, fill the hollowed-out bread up with soup. In the case of French Onion Soup, top with cheese and pop them in the oven. Set your bread bowl on a plate or in a shallow bowl. Eat the soup with a spoon and eat the delicious, broth-soaked bread with your hands!
Keep Rising Dough Warm: Yeast works best at temperatures between 70°F and 80°F. If your house is cool in the winter, place the bowl somewhere warmer, like the top of a fridge or in a warm (but turned off!) oven. If you put the dough on a heater to rise, insulate the bottom of the bowl with a few fluffy towels.
Scoring bread is easiest with a sharp implement. You can use a sharp paring knife or kitchen scissors to snip lines into the top of the unbaked bread boule. Or you can use a tool that professional bakers use to score, called a bread lame. It's essentially a razor blade affixed to a handle for easy maneuvering.
Some people spray their knife with cooking spray or oil just before scoring. I tried this myself with spray oil on my own lame and I recommend you give it a try, it cuts just that little bit easier through the dough. Drawing the pattern you want to make on paper before you use it on your bread.
The restaurant chain's new protein bowls include everything you'd get in a footlong sandwich, just without the bread, and therefore with fewer carbs. All footlongs, with the exception of the Veggie Delight sandwich, can be made into a bowl that includes the same portion of protein, vegetables, cheese and sauce.
Don't refrigerate these bread bowls, as it will dry them out faster. Refresh in a 400°F oven for 5-10 minutes, or until warm, before filling with soup and serving.
Bread bowls have been a popular cold-weather serving vessel for years now. Typically soups, bisques and chowders are the most common candidates served in this edible serving vessel.
If a large amount of salt (or sugar, which is also hygroscopic) were to be combined with a small amount of yeast and left for a long time it could, in theory, eventually rob the yeast of water to the degree that the yeast cells would begin to die off.
SAF Red is your best choice for all-around baking, from sandwich loaves to crusty no-knead bread to freeze-and-bake dinner rolls. SAF Gold is formulated for one specific type of dough: sweet dough.
The fastest way to get rid of a yeast infection is by seeing your doctor and getting Fluconazole prescription. Over-the-counter Monistat (Miconazole) and prevention can also work.
A clean, confident score across the top of the dough with a bread lame (essentially, a razor blade affixed to a handle). The bread lame (pronounced “lahm”) is a key tool for bakers, though not every baker is dedicated to which one they use.
If you do not have a lame and do not wish to purchase one, you could also use a sharp knife, razor blade or even scissors to score your bread. A lame or razor blade gives you the most precision, but a knife or scissors also work.
Scoring is generally done after the bread's finally rise and just before the loaves go in the oven. These intentional splits give the bread more room for their final rise in the oven without splitting the carefully closed seams. Slashing can also be done for purely decorative reasons.
There is no need to press hard and score excessively deep, but the cut does need to be deep enough so the surface of the dough doesn't fuse back together when baking — somewhere between 1/4" and 1/2" deep.
Introduction: My name is Duane Harber, I am a modern, clever, handsome, fair, agreeable, inexpensive, beautiful person who loves writing and wants to share my knowledge and understanding with you.
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