Bread Bowl Recipe - The Easy Way!

Hi everyone! Today I'm giving you my bread bowl recipe, but it's not the usual one you will find on the interwebs...I have gone down the quick and easy route and used store-bought rolls. I know! Such a cheater! But these are not going to be ordinary bread bowls.

This is a recipe for how to make those make plain bread rolls into garlic bread bowls. Yup. Garlic bread - in the form of a bowl. Why did I wait until now to make these?!

So you have been warned, if you are here looking for a recipe to make bread this isn't it. Thanks for stopping by though!

Ingredients for my Bread Bowl Recipe

• 4 bread rolls - I have used sourdough
• 4 tablespoon melted butter
• 2 large garlic cloves (crushed)
• 4 tablespoon finely grated parmesan cheese
• 1 tablespoon finely chopped fresh parsley (optional)
• salt to taste

How to make a bread bowl

• Slice the top off the bread rolls using a serrated knife and set these "lids" aside - see Image 1.
• Using your fingers, scoop out the centre of the roll and reserve for another use (making your own breadcrumbs!) - see Image 2.

• Combine the melted butter, crushed garlic, salt and chopped parsley in a small bowl. Using a pastry brush, brush this butter mixture around the inside of the rolls, plus both sides of the lids you set aside - see Image 3.
• Sprinkle the grated parmesan onto the cut side of the lids (these will be garlic bread dippers) and around the inside of the rolls - see Image 4.

• Tilt the rolls slightly as you go, the parmesan will stick to the butter - see Image 5.
• Place the bowls and lids (cut side up) onto a lined baking tray and bake for 20 minutes or until golden - see Image 6.

Do bread bowls get soggy?

Yes, but it depends what you fill them with. Some fillings will leave you with a much wetter bread bowl than others. Thin, broth-like soups for example are not ideal, they will really seep into the bread. A thicker soup like pumpkin or potato will give you a much better result.

What to put in a bread bowl

Almost anything! Hearty soups, a good thick stew or maybe savoury mince to name a few.

For the photos you see here I have used a bolognese style meat sauce, my Hidden Veg Ragu. It was the recipe that started me on my blogging journey.

I make a batch of this ragu (it makes a lot!) and freeze it in ziplock bags, with 2 portions per bag (this makes defrosting so much quicker!). Then when I want it, I just reheat the ragu and spoon it into the garlic bread bowls, sprinkle on some grated mozzarella a grill/broil for a minute or 2. Dinner is done!

Tips for making garlic bread bowls

• If you have any leftover melted butter mixture, brush it onto the sides of the bread bowls.
• I have used sourdough rolls for this recipe, but I have also made it with just plain white rolls. The type of bread roll you use is up to you, just keep in mind size (if they are too small you won't fit in your filling).

Other recipe ideas to put in your bread bowls

One pot creamy chicken gnocchi - super quick and simple using rotisserie chicken.

Cauliflower parmesan soup - like cauliflower au gratin in soup form, but with no cream!

Potato bacon & corn soup with prawns (shrimp) - a thick and hearty soup.

I usually lean towards making my own rather than buying stuff that's premade, but baking my own bread rolls to then cut them up and make bowls out of them just seems a bridge too far for me. If you decide to make your own rolls - good on you!

Not saying I won't ever do it, but not today. Not when these are so easy and taste so good!

Enjoy!

Lee-Ann

Bread Bowl Recipe - The Easy Way!

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Bread Bowl Recipe - the easy way! Turn store-bought bread rolls, into crunchy garlic bread bowls!

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Total Time: 30 minutes

Servings: 4

Calories: 304kcal

Author: Lee-Ann Grace

Ingredients

• 4 round bread rolls (I used sourdough)
• 4 tablespoon butter (melted)
• 2 garlic cloves (large - crushed)
• 4 tablespoon parmesan cheese (finely grated)
• 1 tablespoon finely chopped fresh parsley (optional)

Instructions

• Pre heat oven to 180c (350f).
• Slice the top off the bread rolls using a serrated knife and set these "lids" aside.
• Using your fingers, scoop out the centre of the roll and reserve for another use (making your own breadcrumbs!).
• Combine the melted butter (4 tbsp), crushed garlic (2 large cloves), salt (if using) and finely chopped parsley (1 tablespoon if using) in a small bowl. Using a pastry brush, brush this butter mixture around the inside of the rolls, plus both sides of the lids you set aside earlier.
• Sprinkle the grated parmesan onto the cut side of the lids (these will be garlic bread dippers) and around the inside of the rolls. Tilt the rolls slightly as you go, the parmesan will stick to the butter.
• Place the bowls and lids (cut side up) onto a lined baking tray and bake for 20 minutes or until golden.

Optional Filling for Bread Bowls

• My Hidden Veg Ragu as pictured above.

Notes

If you have any leftover melted butter mixture, brush it onto the outsides of the bread bowls.

I have used sourdough rolls for this recipe, but I have also made it with just plain white rolls. The type of bread roll you use is up to you, just keep in mind size (if they are too small you won't fit in your filling).

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*