Taco Bread Bowls

The kids ate the last 3 loaves of bread I made so quickly that I couldn't wait to make it the focus of one of our meals. My kids don't like soups or stews, so I came up with something they would like.

Bread Bowls

INGREDIENTS
2 tablespoons active dry yeast
2 1/2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons white sugar
2 teaspoons salt
2 tablespoons olive oil (plus more to oil the bowl)
~6 1/2 cups all-purpose flour
1 tablespoon cornmeal
1 egg
1 tablespoon water

DIRECTIONS
In a large bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.

Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time (may need 1/2 cup more or less flour), beating well after each addition with an electric mixer at medium speed.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.

Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

Preheat oven to 400F. In a small bowl, beat together egg and 1 tablespoon water; lightly brush the loaves with half of this egg wash.

Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

Taco Bread Bowl Filling

This is the easy part! Add whatever you like! I never use recipes and just eyeball all of my seasonings. I used:

- ground beef
- red kidney beans
- onion
- garlic
- green pepper
- small tin of tomato paste
- oregano
- celery salt
- pepper
- paprika
- chili powder
- ground cumin
- cheddar cheese

Toppings I used:
- chopped tomatoes
- Greek yogurt
- salsa

Cut the top of each loaf off in angle so you have a cone shaped piece removed. Scoop out centres of buns, leaving 3/4-inch-thick shells. Fill bread bowls with taco mixtures and sprinkle with shredded cheese. Place on a baking sheet and set under the broiler just until the cheese is melted, about 5 minutes.

Top with your favourite taco toppings. Serve warm and enjoy! These are sturdy enough to eat with your hands like an open faced sandwich. We also served the cone shaped bread tops with butter on the side, and my kids nibbled up all bread bits that were removed from the centres.