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Parmesan Bread Bowls

A fun and unusual way to serve your favorite chili recipes!

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( 4 Ratings)

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Member Reviews ( 3 )

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Prep Time 15 min
Total Time 47 min
Servings 6

Ingredients

1: package regular or quick active dry yeast

1/4: cup warm water (105°F to 115°F)

2: tablespoons sugar

3: cups Gold Medal® all-purpose flour

3: teaspoons baking powder

3/4: teaspoon salt

1/3: cup grated Parmesan cheese

1/4: cup shortening

1: cup buttermilk

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Directions

1 Dissolve yeast in warm water in small bowl. Stir in sugar; set aside.
2 Mix flour, baking powder, salt and cheese in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture look like fine crumbs. Stir in yeast mixture and just enough buttermilk so dough leaves side of bowl and forms a ball.
3 Place dough on lightly floured surface. Knead about 1 minute or until smooth. Cover and let rise in warm place 10 minutes.
4 Heat oven to 375ºF. Grease outsides of six 10-ounce custard cups. Place cups upside down in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Divide dough into 6 equal parts. Pat or roll each part into 7-inch circle. Shape dough circles over outsides of custard cups. (Do not allow to curl under edges of cups.)
5 Bake 18 to 22 minutes or until golden brown. Carefully lift bread bowls from custard cups--custard cups and bread will be hot. Cool bread bowls upright on wire rack.

EXPERT TIPS

Expert Tips

Planning a casual get-together with friends? Bake, then freeze these little bowls in an airtight freezer bag up to one month. Let them thaw a few hours before serving. If bowls get soggy, place them in a 350ºF oven for a few minutes or until crisp.

Not in the mood for chili? These versatile bowls are a great container for thick stews, creamed meat, vegetable mixtures or even savory salads.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bread Bowl

Calories: 365
Calories from Fat: 110 ),

% Daily Value

Total Fat: 12 g; 12 %
(Saturated Fat 4 g, 4 % ),
Cholesterol: 10 mg; 10 %;
Sodium: 680 mg; 680 %;
Total Carbohydrate: 55 g; 55 %
(Dietary Fiber 2 g 2 % ),
Protein: 11 g; 11 %

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 26%;
Iron: 18%;

Exchanges:

3 1/2 Starch; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 1/17/2011 7:54:02 PM REPORT ABUSE CollegeCookette said:

Rating:

I made this bread bowl to go with a chili recipe also from this site. I substituted 1 cup of flour for whole wheat flour since I have some I wanted to use up. I also added a bit more buttermilk because it was a little dry. The bread came out nice and soft and tasted great. Because I didn't have the cup to make it into a bowl I tried using the under side of a muffin pan. The dough shrunk so that it didn't come out as a bowl. They mad great biscuits though. Overall, this recipe is a keeper. My roommate loved it too.

This reply was: Helpful Inspiring

Posted 9/25/2008 6:07:11 PM REPORT ABUSE dfwells said:

Rating:

I like this recipe as it is tastey and easy to make. The kids loved it! It was fun and something different for dinner. I substituted 1/2 cup of the white flour with whole wheat flour. I served ratatoullie in it. Yum Yum. Make sure to oil the ramekins very well to prevent sticking.

This reply was: Helpful Inspiring