This blog can help anyone prepare for an emergency situation, whether a tornado, floods, economic collapse, or even a zombie apocalypse (!), among other situations. Posts include recipes for cooking what you grow and what you've stored, including freeze-dried and dehydrated ingredients, dehydrating and preserving information, suggestions for preps, gardening, skills and much more. Began: 2008
I was watching TV the other morning, and saw a wonderful commercial for Red Lobster - a bread bowl with a soup (or something) in it! Oh, yum! It got me thinking... that's a good idea. One less dish to wash (which is always a good thing) and a fun way to present your meal. So I searched and tried out this recipe. Strong enough to hold chili, chowder, soup, stews and even fun to present a salad this way!
This starts out in your bread machine (dough cycle) but you can do it by hand if you'd like.
Measure all ingredients carefully. Add first 5 ingredients in bread machine pan in the order recommended by the directions for your machine. Select dough/manual cycle and start it. Don't use delay - it won't make the dough right. Don't bake yet! Using floured hands, remove the dough from the bread machine pan. Cover with a lightly moist towel and let rest on a lightly floured surface.
Use pan spray to oil the outsides of six 10-oz ramekins or custard cups (must be oven safe!). On a sturdy ungreased baking sheet, place the ramekins/custard cups upside down. Divide the dough into 6 equal pieces. On a lightly floured surface, pat (or roll!) each piece into 7-inch circle. Lift up and shape the dough circles over the outsides of the cups. Don't let the dough curl under the edge of the cup becaue it will bake onto the edge of the cup, making it difficult to remove the bread bowl from the cup. If any gets onto the edge, use a sharp knife to cut it away. Cover these with a moist towell and let rise in warm place for 15 to 20 minutes (until slightly puffy/risen).
Preheat the oven to 375 degrees F. Mix 1 egg yolk and 1 tablespoon water (to make an eggwash). Brush the eggwash carefully over the dough. Bake for 18 to 22 minutes or until golden brown. After taking out of oven, use clean towels to carefully lift bread bowls from custard cups (cups and bread bowls will be hot). Invert the bread bowls and cool on a wire rack.
Add a bit of garlic powder or Italian seasoning to flour before mixing. Delicious when serving pasta with marinara sauce.