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How to Make Flan
Peruvian Arroz con Pollo
Easy Bread Bowls
easy bread bowls
loaf (1 pound) frozen bread dough, thawed
tablespoon olive or vegetable oil
teaspoon dried basil leaves
teaspoon garlic salt
Lightly grease outsides of six 10-ounce custard cups with shortening (do not use cooking spray). Place cups upside down on large cookie sheet.
Divide dough into 6 equal pieces. Shape each piece into a ball, then pat into 6- inch round. Place rounds over bottoms of custard cups. Brush dough with oil. Sprinkle with basil and garlic salt. Cover and let rise in warm place 20 minutes.
Heat oven to 350°. Bake 16 to 20 minutes or until golden brown. Cool 5 minutes; remove from cups and place right side up on wire rack. (Interiors of bread bowls may be slightly moist.)
To serve, place warm or cooled bread bowls in individual shallow soup or pasta bowls. Spoon soup, stew or chili into bread bowls.
Instead of basil, you may want to experiment with other dried herbs, such as thyme, rosemary or oregano. Or try chili powder for an extra burst of flavor with your favorite chili.
To make handling the bread dough as easy as can be, make sure the dough has thawed but has not started to rise. You may also need to reshape the dough rounds after a few minutes on the cups by gently pushing the dough down and shaping as needed.
A thick and chunky chili or stew, like Vegetable and Bean Chili (page 67) is perfect for these edible bowls.
Calories from Fat
% Daily Value
% Daily Value*:
2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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