Garlic & Cheddar Bread Bowls
We actually had a Saturday afternoon without a football game this past weekend! Although I still had a ton of things on my to-do list, it seemed so good to cozy in at home on a cool fall day. It was the kind of day that puts you in the mood for comfort food—like a pot of warm soup and yummy bread. I knew I didn’t have time to make both homemade bread and soup. I decided the aroma of baking bread would be the perfect accompaniment to our family afternoon at home. I was right!
As my oldest is very fond of saying, “man cannot live on bread alone”, so I opted to use a ready-to-eat soup that I think tastes as good as homemade. I know from experience that with certain choices, my guys can’t tell if I made the soup from scratch or not. Number One son especially likes chicken so I decided on Progresso Chicken Pot Pie Soup for him. Number Two’s favorite is beef so he got the Rich and Hearty Beef Pot Roast. Number Three likes both flavors. He takes after Dad and Mom. With ready-to-eat soup, I can please everyone!
Progresso uses fresh ingredients and the soups have a rich, savory base that is delicious. Combining Progresso soups with my bread or a salad gives me a semi-homemade meal that is so much quicker and easier on our busy schedule. Since we make at least one run a week to Walmart and they carry Progresso, it’s convenient to stock up. Progresso has Traditional, Light, plus Rich and Hearty soup choices so there are lots of taste options.
Here’s the recipe for the bread bowls I made last weekend:
GARLIC AND CHEDDAR CHEESE MINI BREAD BOWLS
- 4-5 cups of flour
- 1 cup of shredded cheddar cheese
- 2 tablespoons of sugar
- 2 tablespoons of yeast
- 2 tablespoons of olive oil
- 2 tablespoons of minced garlic
- ¾ tablespoon of salt
- 2 cups of hot water (not boiling — you don’t want to kill the yeast!)
- Put sugar, salt, yeast, olive oil, garlic, and water in your mixer.
- Gradually add flour, scraping down sides of the bowl as necessary. Mix for 8-10 minutes. Add the cheddar cheese the last couple of minutes.
- Cover with plastic wrap and let dough rise until it doubles in size — about 30 minutes.
- Line two cookie sheets with baking sheets — I love having less clean up!
- Punch down the dough and make 8-12 tennis ball sized balls.
- Put half of the dough balls on each cookie sheet. Don’t let them touch. Let them rise for another 30 minutes.
- Bake at 400 degrees for about 18 minutes.
- Calories: 2942
- Sugar: 27
- Sodium: 6053
- Fat: 72
- Saturated Fat: 29
- Unsaturated Fat: 38
- Trans Fat: 0
- Carbohydrates: 471
- Protein: 97
- Cholesterol: 119
Cut out the middle of each bowl — save that extra piece to eat! Ladle heated Progresso Chicken Pot Pie Soup — or Rich and Hearty Beef Pot Roast — into each bowl (my boys have big appetites so I used bigger bowls to hold their bread bowls–I know a mess waiting to happen when I see one!).Listen for the compliments — it tastes amazing!
This is a sponsored conversation written by me on behalf of General Mills. The opinions and text are all mine.