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Parmesan Bread Bowls with Roasted Cherry Tomatoes
Parmesan Bread Bowls with Roasted Cherry Tomatoes

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In addition when it comes to having a dessert after your meals you should think of having various citrus fruits. In addition to vitamin C, you will realize that there are lots of other health benefits that you will find in these types of fruits. Something you really should try for one of your desserts is to mix coconut with orange sections and top the combination off with a teaspoon of honey.

For people who want to get started living a much healthier life the tips above are able to help you do that. Something that you ought to actually avoid is all of the processed foods which you can purchase in the stores, and start cooking fresh foods for your meals.

We hope you got insight from reading it, now let’s go back to parmesan bread bowls with roasted cherry tomatoes recipe. You can cook parmesan bread bowls with roasted cherry tomatoes using 9 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to cook Parmesan Bread Bowls with Roasted Cherry Tomatoes:
  1. Use active dry yeast Regular or quick (2 1/4 tsps)
  2. Use ° Warm waterF to F ) 1/4 cup (
  3. Get Sugar
  4. You need All-purpose flour
  5. Use Baking powder
  6. Use Salt
  7. Provide Parmesan cheese , grated
  8. Take Shortening (butter)
  9. Provide Heavy cream
Instructions 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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