Wanna make dip for the big game, but have no round bread to put it in? Bake up a loaf of this gluten free Hawaiian round bread and you’re sure to score a touchdown!
This gluten free dough has to be the most versatile dough I’ve ever worked with! I’ve already made so many different things with it (cinnamon rolls, Hawaiian rolls, sticky buns [future post], beignets, yeast doughnuts, and panettone. Why not add to all that sweet stuff with some savory appetizers?
The other day, I was going through my old appetizer recipes. My mom and dad used to own a bar/restaurant named Smokies and throughout the years, we got to know all the employees pretty well. They used to have parties for things like the Super Bowl and Christmas and everyone would bring a dish. We had a blast and I miss those days so much.
I collected recipes from those parties and a lot of them used the Hawaiian round bread as a bowl for dips. I haven’t made those in years, simply because I never had the bread to go with it (and, as usual, they just weren’t as good without the bread). Since my sweet bread dough makes amazing Hawaiian rolls, why not make a Hawaiian round bread? Then I can have my dip and eat it, too 😉
Making the Round Bread
The bread bowl is so simple, I plan on doing these much more often for sure! Shape the dough into a large round, about 8″ in diameter. Spray a pie plate (I used a disposable one) with nonstick spray and place the round in the pie plate.
Cover the bread bowl with plastic wrap and allow to rise in warm place until about doubled in size. Preheat the oven to 350 degree. Brush bread with melted butter and bake for about 30 minutes, or until golden and a toothpick inserted into the center of the dough comes out clean. Allow to cool and use as desired for dip.
I included a recipe for ham dip that my family has had since those parties at Smokies years ago. If you’re reading this Vicky, I think this was your ham dip recipe? 😉 It’s super simple and only has three ingredients, other than the bread. Everyone usually gobbles it up!
Gluten Free Hawaiian Round Bread
- 3½ cups(495 g) Kim's gluten free bread flour blend
- 1 cup (200 g) granulated sugar
- 1¾ tsp baking powder
- 2 tbsp plus 1½ tsp (24 g) rapid (instant) yeast
- 1 tsp salt
- 1¼ cups (300 ml) milk
- ¾ cup (1½ sticks or 169 g) butter, softened or melted
- 2 large eggs, lightly beaten
- melted butter for brushing on top
- 2 5-ounce cans canned ham (Hormel is what I use), shredded with fork
- 2 cups mayonnaise
- 1 package dry ranch dressing mix
FOR THE BREAD:
- Whisk together all the dry ingredients in bowl of a stand mixer. Using the beater blade, slowly beat in the milk and eggs, followed by the softened or melted butter. Increase the mixer to medium high and beat for 5 minutes.
- Use a bowl scraper to scrape the dough together and cover the bowl. Allow the dough to rise in a warm, draft-free area until it doubles in size, about 2 hours. Refrigerate for at least 4 hours, or up to 3 days.
- Remove the dough from the refrigerator and knead on a well-floured surface until smooth. Add more flour if necessary. Shape into a round loaf and place in a pie plate sprayed with non-stick cooking spray (I used a disposable 8 1/2-inch pie plate).
- Cover with plastic wrap and allow to proof in a warm, draft-free area until doubled, about an hour (can take up to two, depending on the temperature of your proofing area). Brush the loaf with melted butter.
- Preheat oven to 350 degrees. Remove plastic wrap and bake bread for about 30-35 minutes, or until it bounces back when pressed lightly on top (or a long skewer inserted into center comes out clean). Remove bread from plate and cool on wire rack.
FOR THE HAM DIP:
- Mix ham, mayonnaise, and dry ranch dressing in large bowl until combined.
HOW TO CUT INTO BREAD:
- Slowly cut a circle around top with serrated knife until it comes loose, and cut or tear removed bread into chunks. Place alongside bread “bowl” and scoop dip into center of bread. Serve 🙂