Round loaves of crusty bread make great serving dishes and they are edible. Learn how to make bread bowls for serving soups, stews, chowders, dips, and spreads.
Time Required: 15 minutes
- Start with a round loaf of crusty sourdough or French bread from a bakery or make your own.
- Use a serrated knife to slice off the top of the round crusty bread loaf.
- Cut or pull the soft center of the loaf away from the shell, leaving a 1-inch thickness of soft bread dough around the inside of the crust.
- Melt 1/4 cup butter or olive oil with 1 clove of pressed garlic and 1 tsp minced fresh parsley.
- Brush inside of bread bowl and dough side of lid with butter mixture.
- Bake in conventional or toaster oven at 400 F. for 5 to 10 minutes until golden.
- Let cool.
- Bake your own bread rounds or purchase them at the bakery.
- The top may be used as a lid or cut into dippers.
- Save the inside bread dough for croutons or bread crumbs.
- You may omit the butter, oil, and garlic, if you wish.
- Use bread bowls to serve soups, stews, chowders, dips, and spreads. Encourage eating of the bowl.
What You Need
- Conventional or toaster oven.
- Round loaf of French, sourdough or other crusty bread.
- Butter, margarine, or olive oil.
- Garlic press.
- Serrated knife.
- Fresh parsley.