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Cauldron Bread Bowls

Submitted by: Taste of Home Test Kitchen

Quick-rise yeast cuts the preparation time of this make-ahead bread. Hollow out the large rye rolls and fill with Bewitching Chili or dip of your choice for chips or veggies.

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Italian Bread Bowls

Submitted by: Kerri Skrudland

These cute little bread bowls are a great way to serve soup in the wintertime. I usually serve a hearty potato soup when I have the time to bake them. They freeze for up to 1 month, if desired.

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You'll score points when you spoon the halftime meal into these hearty bowls. the bread's spongy texture makes it the perfect container for the creamy full-flavored chowder...or a thick soup, stew or chili. -Darlene Alexander, Nekoosa, Wisconsin

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Bread Bowls I

Submitted by: JACLYN

This recipe is for a hearty, whole wheat bread that that can be used to make a bread bowl. Simply cut off the top, compress the dough to form a bowl and fill it with your favorite stew or spinach dip.

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Bread Bowls II

Submitted by: Andrew Chin

This recipe calls for ready-to-use frozen bread dough and gives easy-to-follow instructions for how to make bread bowls out of it.

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Country Bread

Submitted by: Gloria Kaufmann

Our daughter, Christy, loves baking this pretty braided bread with a hint of ginger. She has entered it in various 4-H competitions and enjoys teaching others how to make it.

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Blue Ribbon White Bread

Submitted by: Pam Goodlet

This recipe took first-place honors 7 consecutive years at our local fair. My relatives rave about this bread and its pleasant subtle ginger flavor.

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Onion Herb Bread

Submitted by: Evette Nicksich

I've been making this easy bread for years. It goes great with a casserole, soup or stew. I've taken it to many picnics and potluck suppers. Many people have asked for the recipe, and they're always surprised at how simple it is to make!

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Virginia Box Bread

Submitted by: Thelma Richardson

This recipe for 'melt in your mouth' rolls was given to me over 40 years ago when we lived in the South. My family has been known to devour them as soon as they come out of the oven! Dividing the dough into rolls in the pan is a time-saver.

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Country Sage Bread

Submitted by: Norma Round

This recipe was given to me more than 15 years ago by a friend. The unique combination of sage, celery seed and nutmeg makes this bread deliciously different.