Submitted by TheDrkHorseOne on August 22, 2007 - 7:41pm
I'm a big fan of this type of service in a bread bowl. What I'm looking for is a sturdy recipe that can hold up to all three applications, but versatile enough to incorporate wheat and rye flours along with regular bread or AP flour.
Any recipe suggestions would be helpful, along with advice on shaping and prep for this one. I just love the concept of an entirely edible entree.
Thanks for your thoughts!
TDHO
|
del.icio.us
Twitter
Facebook
Google Buzz
StumbleUpon
Favorite
I hope I didn't lead you astray
I didn't mean a chili, soup, or stew recipe, I meant a bread recipe that would serve as a bread bowl FOR these things.
Does no one have a suggestion for a bread recipe that'll hold up to this sort of application, and any advice as to shaping it? It isn't shaped like a bowl to bake, it's just round and the top is cut and some innards removed to accommodate the stew/soup/chili.
Try here dear
Bread bowls and earlier topic. :) Mini Oven
bread bowls
I have an ancient book called Bread Winners Too and there is a recipe for bread bowls made using a whole wheat hamburger bun recipe. They are shaped over inverted 10oz. custard cups. Brushed with egg wash and then the interior is also coated to make them leak proof. A.
I just made these the other
I just made these the other day using a recipe from www.bettycrocker.ca - just do a search for "bread bowls" from the main page. They were very good, and sturdy enough to refill with a second helping of chile before we demolished the bowls. I also want to try the parmesan recipe to see which I like better.
KW