Bread Bowls

So fall is officially here and while it is still warm in my neck of the  woods,  it is still fall, and that means a whole new way of cooking and baking.  Instead of grilling and cold desserts, which I love,  it is time to bring on the soup, the breads, the pumpkin flavored desserts and a whole bunch of other fall favorites. I have one child born on Halloween and the another just a few days before Halloween, so I have got lots of fun festive recipes I am excited to share with you in the coming month.

Today I have  a great recipe that is really simple to make, don't be afraid because it calls for yeast.  I too used to be afraid of yeast, but just try it once or twice and you will be hooked.  Nothing beats fresh baked bread, rolls, etc.  These bread bowls are so good and so much cheaper than buying them at the grocery store.  Every-time I make these for dinner my kids get so excited. They love it.  This is just the recipe for the bowls, come back Friday and I will share the delicious soup recipe.

Bread Bowls

From: All Recipes

Yields: 8 bowls

Time: Prep: 30 minutes Rise: 1 hour 30 minutes Bake: 20 minutes

Print Recipe

4 1/2 teaspoons active dry yeast

1 cup warm water

1 cup warm milk (warm in the microwave for about 30 seconds)

1/2 cup shortening

1/2 cup sugar

2 eggs

2 teaspoons salt

2 1/2 to 3 cups all purpose flour

2 1/2 to 3 cups whole wheat flour

cornmeal

In a mixing bowl dissolve yeast in warm water, about 5-7 minutes. Add the milk, shortening, sugar, eggs, salt, and 2 cups flour.  Beat until smooth. Stir enough remaining flour to form a soft dough.  Knead until smooth and elastic about 6-8 minutes.  Place dough in a greased bowl, turning once so all sides are greased.  Cover and let rise in a warm place until doubled in size, about an hour.

Punch dough down. Turn onto a lightly greased surface.  Divide into 8 equal pieces; shape each into a ball.  Grease two baking sheets and sprinkle with cornmeal (don't skip this step, the cornmeal makes the bread bowl so much better) Place four balls on each sheet about 3 inches apart.  Cover and let rise until doubled, about 30 minutes.  Bake at 350 degrees for 20-25 minutes or until golden brown.  Remove from pans to wire racks to cool.

Cut a thin slice off the top of each owl and hollow out, leaving a 1/4 inch shell.  Fill with your favorite soup and use the top and the inside for dipping!  Enjoy.

Banana Bread Bundt

I love banana bread, but hate to make it.  Whenever I have a bunch of bananas getting bad I think "Oh, I should make banana bread" but I rarely follow through.  It seems like so many ingredients and it makes such a mess in my kitchen, that I usually don't bother.  Well, this recipe is easy peasy lemon squeezie thanks to a cake mix and it taste just as good, if not a little better than any other recipe I have tried.  This is very moist and delicious!

Banana Bread Bundt

From: Real Mom Kitchen

Yields: 16 servings

Time: 10 minutes prep and 1 hour baking time

Print Recipe

1 (18.25 oz) box yellow cake mix
1 (3.4 oz) pkg banana cream flavored instant pudding **
4 eggs
1 cup water
1/4 cup canola oil
1 cup mashed bananas (about 3)
1/2 t cinnamon

1/2 t nutmeg

1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees.  Grease and Flour a bundt pan.
In a large bowl, add all ingredients but the walnuts.  Blend with a mixer on low for 30 seconds then on medium speed for 2 minutes.
Fold the nuts into the batter and pour into the bundt pan.  Bake at 350 degrees for 55-65 minutes until a toothpick inserted in the bread comes out clean.
Allow bread to cool in the bundt pan for 10 minutes then invert onto onto cooling rack.

** vanilla pudding can be substituted

Whole Wheat Molasses Bread

I got this recipe from my friend Emily who authors Savory Seasonings, she is severely allergic to food preservatives, so she has to make just about everything from scratch.  She has a great arsenal of home baked goodness over there, you should really check it out, her daughter is allergic to soy, milk, and eggs so she has got a lot of recipes sans all those things as well. Great source if you have allergies in your family. 

I first started making my own bread a few years ago in order to save some money.  Thanks to Emily this is the first bread I tried and it was so delicious and turned out perfect, that I have never bought bread at the store again!  I have tried many other bread recipes over the years, and I always come back to this one.  I think it just might be the best whole-wheat loaf out there!  Give it a try and let me know if you agree!

Whole Wheat Molasses Bread

From: Savory Seasonings

Yields: 2 large loaves (I usually double it and get 5 loaves)

Time: 2 hours 20 minutes

Print Recipe

3/4 cup warm water


1 1/2 TBSP dry active yeast 


1/3 cup oil


1/3 cup honey


1/4 cup molasses (honey can be substituted)


1 1/2 tsp. salt


2 T Dough Enhancer (not necessary, but keeps the bread from getting too crumbly)

8 - 8 1/2 cups whole wheat flour



Dissolve the yeast in the warm water. Stir in the oil, honey, molasses, salt, dough enhancer and 5 cups of the flour until well combined. Allow to rest 10 minutes. 

Then, knead in enough flour to make a moderately stiff dough that is just barely not sticky, and knead for about 10 minutes. Put in a lightly oiled bowl, turn once to coat, and cover with plastic wrap sprayed with cooking spray.  

You will only need one bowl for a single batch

Let it rise until double (about an hour). 

Doubled in bulk!

Turn on the oven to 375, punch down dough and form into two loaves (step by step instructions on how to form loaves below)

Stuff you will need to form your loaves

Weigh out equal amounts of dough (2 if making a single batch or 5 if you doubled the batch)

Roll out dough like so

Roll up tight like a mummy

Tuck in edges

Place in a greased pan, using a sharp knife or kitchen scissors slice 1/2 inch deep slats in the bread about 1 1/2  inches apart

 Allow to rise for ONLY 9-10 minutes, and then bake for 32-35 minutes. 

 Enjoy a warm slice right out of the oven!  I usually leave one loaf out and freeze the rest.  If you put your loaves in the freezer within 10 minutes of taking them out of the oven they will taste 100% fresh when you thaw them!