Quick And Easy Bread Bowls – a delicious recipe with active dry yeast, warm water, sugar, salt, bread flour, Cornmeal. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture and 3 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a kitchen towel and let rise in a warm place until doubled, about 30 minutes.
3
Preheat oven to 500u00b0. Punch dough down. Divide and shape into 6 balls. Place 3 in. apart on 2
4
that have been generously sprinkled with cornmeal or greased. Cover with a kitchen towel; let rise in a warm place until doubled, about 15 minutes. Spray loaves with water; if desired, generously sprinkle with sesame seeds. Using a sharp knife, score surface with shallow cuts in an X pattern. Bake 2 minutes. Reduce oven setting to 425u00b0. Bake until golden brown and internal temperature reaches 190u00b0-200u00b0. Remove from pans to wire racks to cool.
5
Cut a thin slice off the top of bread. Hollow out bottom portion of loaf, leaving a 1/4-in. shell. Discard removed bread or save for another use, such as croutons.
571
kcal
Calories
2
g
Fat
116
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 tablespoons active dry yeast, 3 cups warm water (110u00b0 to 115u00b0), 2 tablespoons sugar, 2 teaspoons salt, and more.
Yes, Quick And Easy Bread Bowls falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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