What’s better than finishing a piping hot soup and moving on to eat the very bowl it was served in?
What’s better than breaking off pieces of your "bowl" and dipping it into a creamy, cheesy, delicious dip?
We introduce you to Bread Bowls! Bread bowls are perhaps the best thing to happen since sliced bread. You just can’t go wrong with so much deliciousness! Not only are they a wholesome meal but they’re also filling (pun intended) and fun to eat.
Bread bowls can be made either from scratch or by simply hollowing or scooping out a large bun from your loaf. From making a creamy soup to a cheesy dip, bread bowls are perfect for everything and everyone!
Sourdough Bread Broccoli Cheddar Soup
To make this thick, cheesy soup you’ll need
•1/2 stick of butter
•1/2 a chopped onion
•2 cloves garlic
•1 cup of milk and 1 cup of heavy cream
•1/4 cup corn starch
•1/4 teaspoon nutmeg
•1 large carrot
•4 cups broccoli florets
•2 1/2 cups grated cheddar cheese
•Salt and Pepper to taste
•Sourdough Bread Bowl
Cook the butter, onion, and garlic on about medium heat until tender. Slowly add the milk and heavy cream. Mix the corn starch with a little bit of water until there are no clumps and add it to the rest. Add the nutmeg and cook on medium low until thickened. Add the carrot and broccoli and simmer until tender. Add the cheese and stir until melted. Season with salt and pepper and serve in bread bowls.
Bread Bowl Pizza Dip
Pizza dip, covered in cheese, served in an edible bowl. Is your mouth watering already? All you need is:
•8 oz cream cheese
•1 cup mozzarella cheese
•1/2 cup parmesan cheese
•1/2 tbsp dried oregano
•1/2 tbsp dried basil
•1/2 tsp garlic salt
•1/2 cup pizza sauce
•1 cup mini pepperoni
In a large bowl, mix together the cream cheese, mozzarella cheese, parmesan cheese, oregano, basil, garlic salt, pizza sauce, and mini pepperoni. Pour this mixture into hollowed out bread bowls and top with remaining mozzarella cheese and pepperoni. Cover with aluminum foil and bake for 20 minutes at 350 degrees. Serve hot.
Baked Egg in Bread Bowls
To make this brunch recipe you’ll need
•8 bread rolls
•Mixed herbs (chives, parsley, tarragon)
•Salt and pepper
Slice off top of each bread roll and gently remove some bread until there is a hole large enough to accommodate an egg. Keep the tops for later. Crack an egg into each roll, then top with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with Parmesan. Bake until eggs are set and bread is toasted, for about 20 to 25 minutes. After eggs have cooked for 20 minutes, place bread tops on a baking sheet and bake until golden brown. Let sit 5 minutes. Place tops on rolls and serve warm.
Get perfectly baked sourdough breads, small buns and rolls, and all the other ingredients at nature’s basket. Make these yummy bread bowls for all 3 meals! Shop online or find the nearest store on bit.ly/2llpwU0