Easy Bread Bowl Recipes

Ingredients

• 4 1/2 teaspoons (2 packets) instant yeast
• 2 1/2 cups warm water (110°F)
• 2 tablespoons olive oil
• 1 tablespoon granulated sugar
• 4 cups (18 ounces) bread flour
• 3 cups (13.5 ounces) all-purpose flour
• 2 teaspoons salt
• 1 egg white
• Cornmeal, poppy seeds and sesame seeds, optional

Directions

• In the bowl of an electric stand mixer stir together the yeast, water, olive oil, and sugar. Add the bread flour and stir until combined. Fit the mixer with the dough hook and on low speed, gradually add in the all-purpose flour and then the salt. Turn speed to medium-low and knead until the dough is smooth and elastic, about 5 minutes. You can also knead by hand for 5 to 7 minutes. Transfer the dough to a lightly oiled bowl, turning to coat. Cover with a damp cloth and let rise in a warm place until doubled in size, about 40 minutes.​

Ingredients

• 1 cup finely crushed pretzels
• 1 envelope ranch salad dressing mix
• 2 teaspoons sugar
• 1 package (1/4 ounce) quick-rise yeast
• 1/8 teaspoon baking soda
• 2 to 2-1/2 cups all-purpose flour
• 1 cup water
• 1/4 cup milk
• 2 tablespoons butter
• 1 cup shredded pepper jack cheese (I sometimes use sharp cheddar)
• 1 teaspoon yellow cornmeal

Egg Wash

• 1 large egg white
• 1 tablespoon water
• Kosher salt, optional

Directions

• Mix pretzels, dressing mix, yeast, sugar, baking soda and 1 cup flour. In a small saucepan, heat water, milk and butter to 120°-130°. Add to dry ingredients; beat on low speed until moistened. Add cheese; beat on medium 3 minutes. Stir in enough remaining flour to form a stiff dough.
• Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover with plastic and let rest 10 minutes.
• Grease a baking sheet; sprinkle with cornmeal. Shape dough into a round loaf; place on prepared pan. Cover and let rise in a warm place until doubled, about 1 hour.

Ingredients

• 2 cups sour cream
• 1 package (8 ounces) cream cheese, softened
• 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed 
• 2 cups shredded cheddar cheese
• 4 green onions, thinly sliced
• 2 round loaves unsliced sourdough 
• Additional sliced green onions, optional for garnish
• Assorted fresh vegetables, crackers and/or toasted bread cubes

Directions

• In a bowl, beat cream cheese until smooth. Add sour cream; mix well. Fold in crab, cheese and onions. Cut the top third off each loaf of bread; carefully hollow out bottoms, leaving 1-in. shells. Cube removed bread and tops; set aside. Spoon crab mixture into bread bowls. Place on baking sheets. Place reserved bread cubes in a single layer around bread bowls.
• Bake, uncovered, at 350° until the dip is heated through, 45-50 minutes. Garnish with green onions if desired. Serve with assorted fresh vegetables, crackers or toasted bread cubes.

Tip: The bread can be filled earlier and refrigerated until 1-1/2 hours before serving. Remove from the refrigerator 30 minutes before

Ingredients

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/3 cup ketchup
• 4 ounces cream cheese, softened
• 1 cup diced cooked corned beef
• 1/4 cup drained and chopped sauerkraut
• 3 tablespoons diced dill pickle
• 1 cup shredded Swiss cheese
• 1 cup shredded Gruyere cheese
• salt and pepper to taste
• 1 extra large pumpernickel or dark rye bread bowl (sourdough is fine), center hollowed out

Directions

• Preheat oven to 350˚F.
• 2. Place mayonnaise, sour cream, ketchup, cream cheese, sauerkraut, and pickles into a large mixing bowl and stir together until completely combined.
• 3. Fold in cheeses and corned beef until fully combined. Season with salt and pepper and stir together.
• 4. Scoop mixture and place into the hollowed bread bowl and place onto a baking sheet.
• 5. Place dip in the oven and bake for 15 to 20 minutes or until dip is hot and baked through. Serve immediately with bread bowl ‘lid’ and assorted crackers/crostini for dipping.

Ingredients

• 2 cups sour cream
• 1 envelope (1 ounce) ranch salad dressing mix
• 1 package (10 ounces) frozen chopped spinach, thawed and well drained
• 1/4 cup chopped onion
• 3/4 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 round loaf of bread 
• Raw vegetables

Directions

• In a large bowl, combine first six ingredients. Chill for at least 1 hour. Cut a 1-1/2-in. slice off the top of the loaf; set aside. Hollow out the bottom part, leaving a thick shell. Cut or tear the slice from the top of the loaf and the bread from inside into bite-sized pieces.
• Fill the shell with dip; set on a large platter. Arrange the bread pieces and vegetables around it and serve immediately

Ingredients

• 1/4 cup butter, cubed
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 4 cups fresh broccoli florets (about 8 ounces)
• 1 large carrot, finely chopped
• 3 cups chicken stock
• 2 cups half-and-half cream
• 2 bay leaves
• 1/4 cup water or additional chicken stock
• 2-1/2 cups shredded cheddar cheese
• 6 small round bread loaves 
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 cup cornstarch

Directions

• In a 6-qt. stockpot, heat butter over medium heat; sauté onion and garlic until tender.
•  Stir in broccoli, carrot, stock, cream and seasonings; bring to a boil. Simmer, uncovered, until vegetables are tender, 10-12 minutes.
• Mix cornstarch and water until smooth; stir into soup. Bring to a boil, stirring occasionally; cook and stir until thickened, 1-2 minutes. Remove bay leaves. Stir in cheese until melted.
• If using bread bowls, cut a slice off the top of each bread loaf; hollow out insides, leaving 1/4-in.-thick shells (save removed bread for another dipping). Fill with soup just before serving.
• If desired, serve soup with toppings. Optional toppings: Crumbled cooked bacon, additional shredded cheddar cheese, ground nutmeg and pepper.​

Ingredients

• 2 Tbsp olive oil
• 6 yellow onions, sliced thin
• 4 Tbsp butter, (1/2 stick)
• 4 sprigs fresh thyme
• 1 Tbsp flour
• 1 cup dry white wine
• Kosher salt
• 6 cups Beef Stock
• 4 sourdough bowls
• 2 cups grated Gruyere cheese

Directions

• Heat the olive oil in a large Dutch oven over medium heat. Stir in the onions, butter, and thyme. Cook, adding some water and scraping up any brown bits from the bottom of the pot occasionally, until the onions are deep golden brown, about 45 minutes.
• Stir the flour into the onions and then add the beef stock, wine and some salt, and simmer for 30 minutes.

Ingredients

• 3/4 cup butter, cubed
• 3/4 cup all-purpose flour
• 1 bottle (12 ounces) beer
• 4 cups chicken or beef stock, divided
• 2 teaspoons Worcestershire sauce
• 1 teaspoon ground mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 4 cups shredded cheddar cheese
• Bread bowls, crumbled bacon and shredded cheddar cheese, optional

Directions

• In a large saucepan, melt butter over medium heat. Stir in flour until blended; gradually whisk in beer until smooth. Whisk in stock, Worcestershire sauce, mustard, salt, pepper and cayenne.
• Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat. Gradually stir in cheese until melted. If desired, serve soup in bread bowls and top with crumbled bacon and shredded cheese.​

Ingredients

• 1/2 cup chopped pancetta
• 4 crusty hard rolls (4 inches wide)
• 1/2 cup finely chopped fresh mushrooms
• 4 large eggs
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup shredded Gruyere or fontina cheese (or your favorite)

Directions

• Preheat oven to 350°. In a small skillet, cook pancetta over medium heat until browned, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
• Meanwhile, cut a thin slice off top of each roll. Hollow out bottom of roll, leaving a 1/2-in.-thick shell (save removed bread for another use); place shells on an ungreased baking sheet.

Ingredients

• 1 ½ pounds very thinly sliced beef sirloin , or ribeye
• Salt
• Cracked black pepper
• ¼ teaspoon onion powder
• 4 tablespoons all-purpose flour, divided use
• Olive oil
• 2 onions, quartered and thinly sliced
• 10 ounces white mushrooms, sliced
• ½ teaspoon dried thyme
• 4 cups beef stock, hot​
• 2 cloves garlic, pressed through garlic press
• 4 sourdough bread bowls, centers hollowed out and reserved for dipping
• 4 slices provolone cheese

Directions

• Add the thinly sliced beef sirloin to a large bowl, and season with a couple of pinches of salt and cracked black pepper, plus the onion powder, and toss to coat; sprinkle over 2 tablespoons of the flour, and again, toss to coat.
• Place a non-stick pot over medium-high heat, and drizzle in about 3-4 tablespoons of oil; once hot, add about half of the sirloin in, and allow it to sear for about a minute or two, then toss/stir, and allow it to sear/brown on the other sides for another 1-2 minutes, and remove onto a plate to hold (the meat may still be a little pink inside); repeat with the remaining half of the sirloin, and set aside.

Ingredients

• 1 large loaf French bread or 2 smaller loafs
• 8 oz. cream cheese, softened
• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 1/4 – 1/2 cup Frank’s Original Hot Sauce (1/2 for quite spicy)
• 1 1/2 tablespoons dry ranch dressing seasoning mix​
• 1/2 tsp EACH chili pwdr, cumin, smoked paprika, garlic pwdr, onion pwdr
• salt to taste
• 1/4 cup Blue cheese crumbles up to 1/2 cup if you LOVE blue cheese
• 1 cup freshly grated sharp cheddar cheese, divided
• 3 cups packed shredded chicken (about 1 1/2 pounds)**
• Garnish (optional)
• 6-8 pieces Cooked and crumbled bacon
• 1 cup Mozzarella cheese, divided​
• blue cheese (only if you love it because its strong)

Directions

• Preheat oven to 350 degrees F.
• Slice about 2 inches deep through the top of the bread, and continue to cut a large rectangle, being careful not to cut through the bottom of the bread. Remove top of bread and hollow out middle to create a rectangular bread bowl. Set aside.
• Whisk together cream cheese, sour cream, mayonnaise and hot sauce and all spices/seasonings until well combined
• Stir in blue cheese, 3/4 cup cheddar and 3/4 cup mozzarella followed by chicken.
• Spoon Buffalo Chicken Dip into prepared French bread and top with remaining cheddar and mozzarella cheeses. Bake on a baking tray at 350 degrees F for 25-30 minutes or until cheese is melted and slightly golden.
• Let bread sit approximately 10 minutes to set and slightly cool then slice. Best served warm.

*I suggest using two narrower loaves as the narrower loaves hold together better once sliced

Ingredients

• 1 cup rotisserie chicken, shredded
• 1 medium sourdough bread
• 4 tablespoons Parmesan, grated
• 3/4 cup tomato pasta sauce
• 1/2 cup mozzarella cheese
• Parsley to taste
• Salt and pepper to taste
• Olive oil

Directions

• Preheat oven to 350 degrees F. First, cut a shallow hole in the top of the bread. Remove the top piece, then place it in a food processor to turn into fine crumbs. Next, mix with some finely chopped parsley and Parmesan. Then set aside.
• Sprinkle some mozzarella on the inside of the bread bowl. Then add the shredded chicken, sauce, more mozzarella, and a few tablespoons of the breadcrumb mixture.
• Bake for about 15 to 20 minutes or until the cheese is bubbly and the surface is golden brown.​

Ingredients

• 1 can RO*TEL Original flavor
• 1 tablespoon olive oil
• 1/2 medium size white onion coarse chop
• 1 lb mild Italian sausage
• 1 15oz can black beans drained
• 1-2 tablespoons tomato paste
• 1/2 cup Parmesan cheese grated
• 6 large hard rolls
• Italian flat leaf parsley to garnish (optional)

Directions

• Preheat oven to 400 degrees F.
• Heat olive oil in medium size skillet over medium high heat.
• Add onions, sautée until soft and translucent
• Add sausage to pan, sir and brown.
• Stir in RO*TEL Original and black beans, add tomato paste to thicken a bit.
• Reduce heat to low, stir occasionally allow remaining liquid to reduce..

Ingredients

• 2 pounds ground beef
• 1 teaspoon minced garlic
• 1 (28-ounce) can crushed tomatoes
• 2 (15-ounce) cans red kidney beans, undrained
• 1 ounce envelope onion soup mix
• 3 tablespoons chili powder

Directions

• In a large pot, combine ground beef and garlic over medium-high heat, then brown for 10 minutes.
• Now add crushed tomatoes, kidney beans, onion soup mix, and chili powder to the beef. Next, mix well and bring to a boil, stirring frequently. Reduce heat to low, and simmer 30 minutes.​