Best Bread Machine Bread Bowls Recipes

BREAD MACHINE BREAD BOWLS

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.

BREAD MACHINE CRUSTY HOMEMADE BREAD BOWLS

Steps:

• Measure carefully, placing all ingredients except egg yolk and 1 tablespoon water in bread machine pan in the order recommended by the manufacturer.
• Select Dough/Manual cycle. Do not use delay cycle.
• Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
• Grease outsides of six 10-ounce custard cups. Place cups upside down on ungreased cookie sheet. Divide dough into 6 equal pieces. Roll or pat each piece into 7-inch circle on lightly floured surface. Shape dough circles over outsides of cups. Cover and let rise in warm place 15 to 20 minutes or until slightly puffy.
• Heat oven to 375°F. Mix egg yolk and 1 tablespoon water; brush gently over bread bowls. Bake 18 to 22 minutes or until golden brown. Carefully lift bread bowls from custard cups--bread and cups will be hot. Cool bread bowls upright on wire rack.

BREAD BOWLS FOR THE BREAD MACHINE

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.

BEST BREAD MACHINE SOUP BOWLS EVER

Steps:

• Place all ingredients except egg yolk and 1 tablespoon of water into the bread machine pan. Select Dough/Manual cycle.Grease the outside of six 10-ounce pyrex custard cups. Place the cups upside down on an ungreased cookie sheet. Divide the dough into 6 equal pieces. Pat each piece into a 7" circle on a lightly floured surface. Shape the dough circles over the outsides of the prepared custard cups, being sure not to let the dough curl under the edges of the custard cups. Cover and let recipe bread bowl rise in a warm place for 15-20 minutes.Heat the oven to 375 F. Mix the egg yolk and 1 tablespoon of water; brush over the bread bowls. Bake for 18 - 22 minutes, or until the bread bowls are golden brown. Lift the bread bowls off the custard cups, taking care not to burn yourself on the hot custard cups.Cool the bread bowls upright on a wire rack. Recipe Bread Bowl - Manual This recipe bread bowl calls for you to shape the bowls before baking, and to hollow out the insides when baked.2 packets of active yeast ½ cup warm water 1 cup of all purpose flour 1 cup wheat flour. Additional white and wheat flour, as needed. Dissolve yeast in warm water. Add 1 cup each white and wheat flour. Mix until smooth. Continue adding flour, alternating white and wheat until dough is hard to mix. Turn on a floured board and knead until smooth.Add more flour until dough is not sticky.Roll dough into a ball. Place in oiled bowl, coat surface with oil, cover, and rise in a warm place until doubled in bulk. Punch down and allow to rest for 10 minutes. Divide recipe bread bowl into 4-6 small balls, and place on cookie sheets. Flatten and rise for another hour. Brush with egg white if desired. Cook in preheated 375 degree oven for 409 to 509 minutes, or until bread sounds hollow when tapped.Remove from oven and cool. when cool, cut a circle out of the top of each loaf, and remove that piece of crust. You can now remove the inner bread to form a hollow, or