Time 55m Yield 10 mini bread bowls. Number Of Ingredients 7 Steps:
In a large bowl, dissolve yeast in 1/2 cup warm water. Add the sugar, salt, 3 cups flour and remaining water. Beat on medium speed for 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, about 6-8 minutes while slowly adding cheese and oregano. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Divide into 10 pieces; shape each into a ball. Place balls 3 in. apart on two greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool., Cut a thin slice off the top of bread. Hollow out bottom of loaf, leaving a 1/4-in. shell (discard removed bread or save for another use). Return to oven for 5 minutes to toast bread bowl before filling.
Time 10m Yield 8 mini bread bowl dips Number Of Ingredients 0 Steps:
Mix half of a 10-ounce box of frozen chopped spinach (thawed and squeezed dry) with 3/4 cup chopped canned artichoke hearts, 4 ounces room-temperature cream cheese, 1/2 cup sour cream, 1/4 cup grated Parmesan, and salt and pepper to taste. Cut off the tops of 8 dinner rolls and hollow out the insides. Fill with the dip and serve with veggies.
Time 45m Yield 4 mini loaves (4 slices each). Number Of Ingredients 4 Steps:
In a large bowl, combine biscuit mix and cheese. Beat eggs and milk; stir into cheese mixture just until moistened. Pour into four greased and floured 5-3/4x3x2-in. loaf pans. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. Remove from pans; slice and serve warm.
Yield 4 servings Number Of Ingredients 13 Steps:
Preheat oven to 350˚F (180˚F). In a circular cake pan, add half of the ground beef and season with half of the garlic powder, half of the onion powder, half of the pepper, and half of the salt. Mix to combine then press the beef into patty form. Bake for 12 minutes. Repeat this process for the second patty. Slice off the top of the sourdough loaf and scoop out the inside. Begin by laying down slices of cheese at the bottom, then add your first burger patty. Layer more cheese on top of the patty and continue by adding bacon, sauteed mushrooms & onions, spinach, and tomato. Add a second burger patty and repeat step 7. Place the top of the loaf back on the bread and wrap in aluminum foil. On a level surface, use a heavy object to press the sandwich down for at least 30 minutes. Remove aluminum foil. Bake for 25 minutes. Slice and serve. Enjoy!
More about “mini cheddar bread bowls recipes”
Time 38m Yield 8 serving(s) Number Of Ingredients 14 Steps:
Preheat oven to 350°F. Butter 8 mini loaf pans, or large muffin tins. Combine flour, cornmeal, sugar, paprika, onion powder, baking powder, baking soda, and salt in a medium bowl. Set aside. In a large bowl, use a wire whisk to combine buttermilk, egg and melted butter. Stir in the flour mixture until just combined. Fold in the bacon. and 1/2 cup cheese. and the (OPTIONAL) minced pickled jalapenos. Pour about 1/2 cup batter into each of the buttered loaf tins. Bake for 8 minutes. Sprinkle the rest of the cheese evenly over the tops of the loaves. Bake just until a toothpick inserted in the center of the loaves comes out clean (about 8-10 minutes more.). Cool for 10 minutes. Loosen edges and turn out onto a wire rack. Serve warm, or at room temperature. NOTE: My little loaf pan has eight openings (3.7" x 2.4" each).
