Bread bowls are a fun way to eat food. At Renaissance Faires and festivals, they are usually served with hot chili or stew in them. The beauty of a bread bowl is that you can eat the food inside then eat the bowl.
I like to break pieces off while I'm eating the stew or chili. You just have to be careful that you don't eat too much bowl!
They are also quite tasty with hot apple pie filling, sprinkled with cinnamon and sugar or Splenda.
These can be baked into a bowl shape but since I usually don't think about it untl the last minute, here is a faster way to have your bowl - and eat it too!
You'll need a loaf of sourdough or Italian bread and a little olive oil. Look for slightly rounder loaves of bread. Thick bread is better than thin, in this case.
Cut the top off of the loaf with a good bread knife.
Hollow out the inside by removing the inner core. Be sure to leave enough so the sides and bottom are thick enough to hold what you put inside, usually about an inch or so.
Brush olive oil on the inside of the bowl. This will help seal it against leakage. Put the bread bowl on a cookie sheet and baste the top with olive oil for soups, stews or chili - butter for apples or other sweet fillings. I also like to add a little onion or garlic to the top before baking - sugar or Splenda if it's sweet.
Bake bread bowls for about 15 minutes at 350 degrees. They should be golden brown and crispy on the inside. Fill and serve! Delicious!