Cooking and baking are two things I love a lot.
While I am not always successful with every food I attempt I don’t let that dissuade my passion.
I cook, bake and try new recipes daily, and I take traditional, recipes that were handed down to me and I update them.
Beer bread bowls were born out of a mixture of a love for baking bread and my grandmother’s love of making bread!
Baking is what my Grandma Stella does so well.
In our family, she is the unsurpassed hero of bread baking!
Have you ever made a bread bowl?
Really they are so easy to create!
Today, I am about to share a recipe that I know anyone can make.
Beer bread bowls are a simple-to-make bread recipe.
With uncomplicated ingredients and simple-to-follow instructions, you will be baking beer bread bowls as though you are a pro!
Don’t worry, a bread maker machine will do the brunt of the work, you will be doing light duty!
Now, grab that can of beer, and let’s make Beer Bread Bowls.
Beer Bread Bowls
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Bread bowls are fantastic year-round food and there is nothing like creating your own recipes for bread bowls from scratch.
It takes a little ingenuity, a few ingredients, and an awesome bread machine to crank out the Beer Bread Bowls.
I was afraid at the beginning that the dough was going to battle me but that was NEVER an issue.
Make sure you open your beer up a day ahead and let it go flat (no sipping, lol!)
Also, if you can not do that, you can throw salt into the beer to get that foam off of it, however… I caution you that placing salt in the beer and then the beer in the recipe could jilt the end result.
Too much salt when baking is not good it can completely ruin your bread.
For Those Of You that LOVE BEER BREAD try my Beer Bread Worth Giving Up That Can of Beer for!
Grab the Beer Bread Bowl Recipe Here
Beer Bread Bowls
- LIQUID INGREDIENTS
- 1/2 C H20 100° Fahrenheit
- 2 Tbsp. Extra Virgin Olive Oil
- 12 Oz Flat Beer make sure beer is flat
- 1 bowl filled with water for the oven for moisture when baking
- DRY INGREDIENTS
- 1 1/2 Tsp Salt
- 4 1/2 C Bread Flour Hands down King Arthur Wins for best Bread Flour.. I have tried them all:)
- 1 1/2 Tsp Yeast
- 2 Tbsp. Corn Meal
- First, place Wet ingredients into bread maker together
- Second place Dry ingredients together in bread maker except reserve YEAST for the very top.
- Third, put yeast on top of flour
- Select Dough Cycle
- This will be 1 1/2 hours on the dough cycle
- Remove from Bread Maker at End of the Cycle.
- Place on a well-floured surface roll around and knead into a large ball. Lightly cover with flour.
- Transfer dough into a bowl, cover, and allow to rise for about 35-40 minutes (preheat oven to lowest setting for just 2 minutes and no longer.
- Turn it off, and placed the covered loaf into rise this will give you the perfect temperature for bread to rise)
- After you can put 2 finger marks in and they remain the dough is ready.
- Transfer dough out of oven and place on a surface dusted with cornmeal.
- Preheat oven again to 425° and begin preparation of bread bowls
- Cut into 4 equal pieces
- Spray 4 baking bowls with nonstick spray (cereal bowl size)
- Place each piece into its own bowl.
- Sprinkle each top with flour
- Place in preheated oven and bake for about 35 - 40 minutes (you are looking for golden brown coloring)
- Remove from oven - allow to cool
- Once cooled you can slice the top and fill with your choice of soup or dip.
- Prep Time for Dough Creation 5 Minutes
- Dough in Maker: 1 1/2 Hours
- Rising: 5 minutes to lightly knead and place in a bowl
- Dough Rising 30 Minutes
- Prep Time Dough into Bowl: 15 Minutes
- Baking in Oven: 35 Minutes
- TOTAL PREPARATION TIME: 3 hours
What Bread Machine?
I am all about my bread machine and the one I have is a Rosewill.
This Bread Machine is my helper making bread of all kinds possible.
Check out all the features it offers.
It has programmable loaf sizes from 1.5 pounds to 2 pounds and there is even a built-in fruit and nut dispenser.
There are 12 programs available: Basic, French, Whole Wheat, Quick, Sweet, Gluten-free, Rapid Bake Setting (under an hour) Dough, Jam, Cake, Sandwich, Bake; 3 crust settings.
The kneading blade rocks and it is very quiet to operate.
Fill The Beer Bread Bowels
I used two of the Casa Vento famous recipes to fill up the bread bowls and you can see them here, and just touch the photos to get to the recipes.
And if you are not a seafood fan, here is my Cheddar Cheese Soup recipe, made in my Pressure Cooker, so you know it is fast and easy.
The bowls are awesome, filling, and easy to create.
Rest assured the work level in creation is minimal, and the return on investment is HUGE.
The smiles on everyone’s faces make me happy.
Lavishly live food out loud and dig into those great bread bowls and don’t forget to print the recipe.
Need more food inspiration? Try my Pressure Cooker Meatballs, Pressure Cooker Mac and Cheese, Pressure Cooker Sausage and Meatballs, Pressure Cooker Roasted Chicken, Pressure Cooker Meatballs & Sauce, and Pressure Cooker Cheddar Cheese Soup!