homemade bread bowls... great for soups!
Thaw bread dough. Cut each loaf into thirds crosswise to make six total pieces. Shape each piece into a ball. Grease a large baking sheet and sprinkle lightly with cornmeal. Arrange the dough balls on the baking sheet. Cover and let rise in a warm place until nearly double (about 40 minutes). Preheat oven to 400 degrees F. In a small bowl combine egg and water; brush dough balls with some of the egg mixture. Using a sharp knife, make two or three shallow cuts across the the top of each ball. Bake for 15 minutes. Brush again with egg mixture. Bake for 8 to 10 minutes more or until golden and bread sounds hollow when lightly tapped. Remove and cool on a wire rack. To serve, cut a 1/2-inch slice from the top of each bread round. Scoop out bread from the center of each round, leaving a 3/4-inch shell. Fill bread bowls with hot soup; serve immediately.
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Serving Size: 1 Serving (3g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 3 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.4mg | 0 % | |
Potassium 2.2mg | 0 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.5g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3
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