Five Ways to Use Super Bread Bowls at your Super Bowl Party

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Here is another great idea to serve at a Super Bowl party, or any time. Bread bowls are around in many nice restaurants and bakeries these days. If you like to make bread, they are also very simple to make. If you are making your own bread bowls, divide the dough for each single loaf of bread into 4 sections and form into neat balls, well tucked and smooth. Allow them to rise as normal, then bake for 20 to 25 minutes or until they are nice and golden and just a little more done than usual. This keeps the texture nice and tight, making them easier to work with, and the better to hold whatever you use to fill them. This size is great for single servings, and the bowls easily stand up to refills.

Depending on what they are to be used for, you might also divide a one loaf portion of the bread dough into only 2 parts and make larger round rolls. Bake these for nearly the time allotted for a loaf of the same bread, as they will have a center mass nearly the same as a finished loaf.

To use the bread bowls, once baked, allow them to cool. Cut across the top, taking off about a half inch thick slice. Using a serrated knife or just hands, remove bread from inside, leaving at least a half inch thick shell all around. Now the bowl is ready to be filled.

Chili con Carne

Chili is an easy thing to serve at a party, as it can be kept in a crock pot and nicely warm. In a recent article I gave a great chili recipe using beer for the liquid. This chili is fantastic served in bread bowls. Also have handy bowls of chopped onion, sour cream, or shredded cheese to top off the chili. The bowls are sturdy enough to have refills, as long as the whole bowl was not consumed.

Sloppy Joes

Sloppy Joes are another great thing to fill a bread bowl. Sloppy Joes are also great to keep in a crock pot, which allows the food to stay warm without burning. Have handy bowls of pickles, mustard, shredded cheese and anything else that people like on them.

A Nice, Hearty Stew

If making a stew to be served in a bread bowl, I would suggest any meat used be cut into very small pieces, as well as any other vegetable. Keeping the pieces small will ensure the easy filling of the bread bowl. Very large chunks will take up too much room in the bowl and likely limit the variety in the serving. If there are potatoes in large chunks, meat in large chunks and carrot in large slices, one might end up with two chunks of something in the bread bowl. Keep an eye on size.

Spinach Dip

For larger half loaf sized bread bowls, hollow them out the same as for the smaller ones, but something like a dip can be placed in the bread bowl. Spinach dips are delicious, and often served with pieces of bread from a hollowed out loaf for dipping. Making your own bread, you will know how good the bread tastes, and have people eating the bowl right down to the plate.

Process Cheese and Chili Dip

Mix together a jar of process cheese and a can of chili no beans, approximately 15 or 16 ounces each in a microwave safe bowl. Microwave for approximately 5 minutes, stirring about every minute or so until completely melted and combined. Times are approximate, as all microwaves are different. Once melted, this easy dip can also be served in a half loaf sized bread bowl, with the inside bits of bread set alongside for dipping.

These are just a few things to serve in bread bowls, but keep imagination flowing and see what all you might find to serve in delicious bread bowls.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.

My name is Chris Rawstern, I have been on a cooking and baking journey for 42 years. Many people have asked what A Harmony of Flavors means. Have you ever had a meal where the visual presentation was stunning, the smells were incredible the taste was so remarkable that you ate slowly savoring every bite, wishing the experience would never end? Then you have experienced what a truly harmonious meal can be like.
I began my cooking career in Guatemala, in 1970. I moved there as a naive 20-year-old, and set out to learned about cooking in a foreign land. I will pass along special recipes that I have been making for 42 years, and new ones. I will also pass on tips or notes with things to watch for and what just plain works better. I have amassed huge quantities of recipes over the years, and recently have begun giving classes.
My passion is to teach people how to create a Harmony of Flavors with their cooking, and help pass along my love and joy of food simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own.
Visit my Web site my Blog my Marketplace at or on Facebook page at A Harmony of Flavors. I share a recipe or tip each day to the fans that have liked my site.I hope to see you there soon

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