Noelle: Here are a variety of "bread bowl" recipes.
Most commonly these are used for serving thick soups,
stews, or chili. As centerpieces, you could fill the
bowls with a variety of edible items.

You could use the same theory to fashion yourself an
edible 'turkey' centerpiece. Make the body from a
loaf and shape the head, neck and tail feathers using
bread sticks. You could attach the head and feathers
to the body using long wood scewers (or Royal Icing used
in cake decorating). You could also make tail feathers
using various vegetables -- celery greens, green onions,
etc. Use red and yellow peppers for the head ornaments.
Whole cloves could make the eyes.

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Crusty Home-Style Bread Bowls
Serving Size : 6

1 cup water
2 3/4 cups Gold Medal Better for Bread Flour
1 tablespoon sugar
1 teaspoon salt
1 1/2 teaspoons Fleischmann's Bread Machine Yeast
1 egg yolk
1 tablespoon water

Measure carefully, placing all ingredients EXCEPT
egg yolk and 1 tablespoon of water into the bread
machine pan in the order recommended by the
manufacturer.

Select Dough/Manual cycle.

Grease the OUTSIDES of six 10-ounce pyrex
custard cups. Place the cups upside down on an
ungreased cookie sheet. Divide the dough into 6
equal pieces. Pat or roll each piece into
a 7" circle on a lightly floured surface. Shape the
dough circles over the outsides of the prepared
custard cups. Do not allow the dough to curl under
the edges of the custard cups.

Cover and let rise in a warm place for 15-20
minutes or until slightly puffy.

Heat the oven to 375 degrees. Mix the egg yolk and
1 tablespoon of water; brush gently over the bread
bowls.

Bake for 18 - 22 minutes, or until the bread bowls
are golden brown.

Carefully lift the bread bowls off the custard cups.
Be VERY careful - both the bread and the custard
cups will be very hot.

Cool the bread bowls upright on a wire rack.
Fill with beef stew, chicken a la king, chili or other
thick soup or stew.

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CHILI BREAD BOWLS

Now you can have your soup and eat the bowl, too!

- no stick cooking spray
1 (8 count) pkg. cornbread twists
4 (10 oz.) pkgs. Byerly's Black Bean Soup or Chili With Beans
- finely shredded Cheddar cheese (optional)
- sour cream (optional)
- chopped green onion (optional)

Invert 4 (10 oz.) glass custard cups on jelly roll pan; spray with no stick cooking
spray. Press 2 cornbread twists together and shape into a circle. Drape over
custard cup shaping evenly around bottom edge of cup. Repeat with remaining
cornbread twists.

Bake in a preheated 375° oven until light golden brown (11-13 min.); cool 5
min. on cups. Remove from cups. Arrange bread bowls on individual plates; fill
each with one pkg. heated soup. Top with condiments, if desired.

Serves 4.

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VERY EASY BREAD BOWLS

Cut one can of Pillsbury french loaf bread into
thirds.

Bend and pinch together at the ends. Follow the
package directions.

This works great, especially when you are in a
hurry.

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BREAD BOWLS

Instructions:

You can use any bread recipe you want. For
example::

Dissolve 2 packets of active yeast (4 1/2 t) in warm
(~ body temp) water. Add one cup of all purpose flour and one
cup of wheat flour. Mix until smooth.

Keep adding flour (alternating all purpose and
wheat) and mixing until very hard to mix. (about 2-3 cups) Turn out on a floured board.

Knead until flour is smooth and not sticky - you will
need to add more flour - another 1 1/2 - 2 cups, try to divide evenly
between all purpose and whole wheat.

Roll the kneaded dough into a ball. Put in a lightly
oiled bowl and turn to coat the whole surface with oil. Cover and
let rise in a warm place until doubles (1 to 1 1/2 hours). Then punch
down. Let rest 10 minutes. Divide into 4-6 smaller balls, and put them
on cookie sheets.

Flatten the balls into disks and let rise for about
another hour.

If desired, brush with egg white. Cook at 375 for
40-50 minutes. Bread should sound hollow when thumped.
Remove from oven and let cool.

You will have 4-6 round loaves. Cut a circle
out of the top of each loaf, and remove that piece of
crust. You will have a thick crust bread with a circle of exposed
softer bread. Smush down the inner part (you can scoop out the bread if
you want or leave the bread to soak up the gravy).
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