posted by Spice 12-08-99 8:00 AM
Bread Bowls
4 Tbsp. yeast
4 cups warm water
4 Tbsp. sugar
2 Tbsp. Salt
1/2 cup oil
9-10 cups flour
Dissolve yeast in warm water. Add remaining ingredients with enough flour to make a stiff dough. Start with about 8 cups flour and add to it. Knead for 10 minutes. Cover and let rise in warm place for 1 hour (until doubled)
Punch down dough. Form into 12 balls approximately the size of a baseball. Place on two lightly greased cookie sheets (6 per cookie sheet). Let rise until double, for about 45 minutes.
Bake at 400 degrees for 15 to 20 minutes. Cool on rack.
When cool, cut small slice off the top of each loaf. Scoop inside out.
Cheese Bread Bowls
4 to 4 1/2 cups flour
1 pkg. yeast
1 1/2 cups milk (scalded and cool)
1 tbsp. sugar
1 tsp. salt
2 cups shredded American cheese
1 egg yolk
1 tbsp. water
Dissolve yeast in milk. Add flour, sugar, salt, and cheese. Let rise until double 1 1/2 hours.
Punch down, divide into 8 portions. Shape into 8 balls. Cover; let rest 10 minutes. Roll balls into 6 inch circles. Fit over the bottom of well greased 5 inch tart pans or 10 oz. custard cups.
Bake at 375 degrees for 10 minutes. (If dough pops up
press down gently with pot holder.) Invert right side up on a baking sheet.
Brush inside and rim with egg yolk and water mixture. Bake 5 minutes. Invert and bake 4 minutes longer to brown.
Reheat before serving, cover with foil for 5 to 10 minutes.
Irish Tater Bread Bowls
1 pkg. hot roll mix
1 cup instant potato flakes
1 tbsp. dried chives
1 tsp. dried minced onion
1 1/3 cup water, 120 to 130 degrees
2 tbsp. margarine or butter, softened
1 egg
On a large cookie sheet, invert 6 (10 ounce) custard cups. Grease outside of cups.
In large bowl, combine flour mixture, mashed potato flakes, chives and onion with yeast from foil packet.
Stir in remaining ingredients until dough pulls away from sides of bowl. Turn out onto floured surface. With greased hands, shape into a ball. Knead 5 minutes until smooth. Cover with large bowl; let rest 5 minutes.
Divide dough into 6 equal pieces. Shape each dough over outside of greased custard cups.
Cover with plastic wrap and cloth towel. Let rise in warm place 30 minutes.
Heat oven to 375 degrees.
Uncover dough. Bake 20 to 30 minutes or until golden. Cool 5 minutes; remove bread bowls from custard cups. Divide stew between bowls. (See Potato Leek Soup in Bread Bowls)
Makes 6 bowls.
NOTE: Bread dough can be made into 15 rolls. Place in greased 13 x 9 inch pan. Let rise and bake at 375 degrees for 15 to 20 minutes.
Edible Soup or Salad Bowls
Frozen Texas roll dough
Thaw Texas roll dough. Stretch rolls over large size muffin tin bottoms that have been sprayed with Pam. Bake without raising in 350 degree oven for 15 minutes. Remove from the tin and bake another 10 minutes to brown the inside of the bowl.