{"id":9112,"date":"2016-03-01T13:02:38","date_gmt":"2016-03-01T20:02:38","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=9112"},"modified":"2017-12-02T22:02:31","modified_gmt":"2017-12-03T05:02:31","slug":"bread-bowl","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/bread-bowl\/","title":{"rendered":"Bread Bowl"},"content":{"rendered":"

This is the perfect presentation for chili, spinach dip.\u00a0 A filling suggestion from the Feb 2015 issue of Bon Appetit Magazine is at the bottom of this recipe.<\/p>\n

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  1. Bake a loaf of bread.\u00a0 Any flavor!\u00a0 Here are a few of my recipes:
    \n– French Bread Loaf<\/a>
    \n–     No Knead Honey Bread<\/a>
    \n–     White Bread<\/a><\/li>\n
  2. When you make it, make sure it is more firm than a bit soft.
    \nIt will need to stand up on its own during the baking process.
    \nAlternately, put the loaf into a greased ramekin to give it a nice flat base.<\/li>\n
  3. Bake according to directions.\u00a0 Internal temperature should be 195 – 200\u00ba<\/li>\n
  4. Cut a nice wide circle around the top of the loaf creating a bowl shape.<\/li>\n
  5. Remove the cap, and then pull out the insides.
    \nKeep the insides for bread pudding, croutons, etc.<\/li>\n
  6. Fill with chili, spinach dip, or other desired filling<\/li>\n
  7. For a cold brunch recipe, see below.<\/li>\n<\/ol>\n