How to Make Award-winning Parmesan Bread Bowls with Roasted Cherry Tomatoes

Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, parmesan bread bowls with roasted cherry tomatoes. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Parmesan Bread Bowls with Roasted Cherry Tomatoes is one of the most favored of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Parmesan Bread Bowls with Roasted Cherry Tomatoes is something which I’ve loved my entire life.

To get started with this recipe, we must prepare a few components. You can cook parmesan bread bowls with roasted cherry tomatoes using 9 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Parmesan Bread Bowls with Roasted Cherry Tomatoes:

1. Take 1 package active dry yeast Regular or quick (2 1/4 tsps)
2. Make ready 105 ° 115 ° Warm waterF to F ) 1/4 cup (
3. Make ready 2 tablespoons Sugar
4. Take 3 cups All-purpose flour
5. Make ready 1 teaspoons Baking powder
6. Get 3/4 teaspoon Salt
7. Prepare 1/3 cup Parmesan cheese , grated
8. Take 1/4 cup Shortening (butter)
9. Take 1 cup Heavy cream

Steps to make Parmesan Bread Bowls with Roasted Cherry Tomatoes:

1. Dissolve yeast in warm water in small bowl. Stir in sugar; set aside.
2. Mix flour, baking powder, salt and cheese in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture look like fine crumbs. Stir in yeast mixture and cream so dough leaves side of bowl and forms a ball.
3. Place dough on lightly floured surface. Knead about 1 minute or until smooth. Cover and let rise in warm place 10 minutes.
4. Heat oven to 375ºF. Grease outsides of six 10-ounce custard cups. Place cups upside down in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Divide dough into 6 equal parts. Pat or roll each part into 7-inch circle. Shape dough circles over outsides of custard cups. (Do not allow to curl under edges of cups.)
5. Bake 18 minutes or until golden brown. Carefully lift bread bowls from custard cups–custard cups and bread will be hot. Cool bread bowls upright on wire rack.

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