Reviewed: Nov. 11, 2009

Pretty good and very easy! I made these for a football get together and another couple made the soup to put in them. They held up wonderful with the potato soup in them. (I had my doubts as the soup was not as thick as I would have expected)The husbands refilled their bowls several times with no leaking. My only complaint is that the bread was a little bland, but the soup made up for it.

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TwinsMommy2002

Cooking Level: Expert

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Reviewed: Oct. 30, 2009

These were excellent.. I couldn't stop eating the bread even though I was full.. hubby even commented on how tasty it was... I would even make rolls out of this!!! It had a nice sweet flavor.. I loved it!! and will be making again! the inside was so soft and fluffy. I did bake them for 10 minutes after hollowing as recommended by others... no leaks and I gutted them pretty thin.

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~*Morgan*~

Cooking Level: Intermediate

Home Town: Fort Fairfield, Maine, USA

Living In: Portales, New Mexico, USA

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Reviewed: Oct. 27, 2009

Fantastic, good volume, very tasty, a little sweet so if you are looking for a sour dough you may want to alter the sugar a bit but I loved em. Next time I plan on trying some egg white on top to give it a different look.

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Adam_the_IT_guy

Cooking Level: Intermediate

Home Town: Mc Cook, Nebraska, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: Oct. 19, 2009

Use bread flour in this recipe if you have it. The extra protein will help it set up and hold it's shape better. That being said, this is a great recipe, and the bowls were a huge hit! I used about half the sugar recommended, but it could have used closer to the amount listed in the recipe. I made 6 bowls and they were a pretty good size, but I certainly wouldn't make any more than that as they would be too small. After I sliced off the tops and hollowed out the bread, I brushed egg white on the outside of the bowls, and baked for an additional 10 minutes. It made the bowls look beautiful and seem a bit sturdier.

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Christi

Cooking Level: Intermediate

Living In: Kailua, Hawaii, USA

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Reviewed: Oct. 8, 2009

I used part whole wheat flour and part all-purpose, and that seemed to make my bowls a little chewy and not so smooth. And I only made four bowls because of the reviews, which was way too much bread. Eight would've been too small, I should have stuck with six. It was an okay recipe. Nothing to knock your socks off. The bread was kind of bland.

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caseynm

Cooking Level: Beginning

Home Town: Augusta, Georgia, USA

Living In: Athens, Georgia, USA

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Reviewed: Sep. 30, 2009

The first time I made these I only made six and they were too small for adult bowls but worked great for the kids. The second time I stuck with only four and they just perfect for the adults. Thankyou for sharing this wondeful recipe!

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Beautiful Disaster

Cooking Level: Intermediate

Home Town: Aurora, Indiana, USA

Living In: Madison, Indiana, USA

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Reviewed: Sep. 19, 2009

These bread bowls worked out PERFECT for my meal. I made guinness beef stew and it's one of my husband's FAVORITE meals!

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jenbrown

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Reviewed: Sep. 10, 2009

This recipe was awsome! It was easy to make and turned out very moist. Went over well with the fam.

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Beener

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Reviewed: Aug. 5, 2009

VERY GOOD basic recipe! I substituted wheat and white flour and about one cup of oats; only 1/4 cup of golden brown sugar; brushed with egg white and sprinkled with sesame seeds before cooking! Saved dough "insides" for breadcrumbs. Made 8, but I think 6 would be better. Also used pizza stone to bake.

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chinogirl

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Reviewed: May 25, 2009

I had high expectations. I tried to make two enormous bowls, but they turned out quite un-round and under-cooked in some places. I will try the recipe again divided into more servings.

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KissMorticia

Cooking Level: Expert

Home Town: Wilkes Barre, Pennsylvania, USA

Living In: Chandler, Arizona, USA

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Reviewed: May 3, 2009

Avarage, the recipe does not create a very soft bowl. It ends out dry and grainy, however, the bowl it very tasty and easy. I would recomend it.

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Simple Comfort & Grand Flavor

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Reviewed: Apr. 16, 2009

This was just average for me. When I rolled them and put them on the pan to let them rise the second time they became pretty flat which made it hard to put soup in them. But the taste was pretty good.

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engle_meg

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Reviewed: Apr. 13, 2009

I have used this recipe at least 5 times now...not only that but it makes excellent rolls...I will post thepicture of them. Great recipe!

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MommaMack

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Bath, New York, USA

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Reviewed: Apr. 11, 2009

I cut this recipe in half and made for Zuppa Toscana Soup. I also used the bread machine using the dough cycle. The bread came out perfectly, tasted wonderful and the texture was great. I used the bowls again a couple of days later for chili. Fantastic! A keeper!!

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cabinkat

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Reviewed: Mar. 26, 2009

This is really good! The bowls were bigger than I thought they would be, which is definitely not a bad thing. I used bread flour like I always do with bread, and I added some flax seed to add some health to it. I also have a convection oven and I baked it at 300F. All in all, a terrific recipe!

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Missy

Cooking Level: Expert

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Reviewed: Feb. 19, 2009

This is a wonderful recipe, easy to make and my husband & I loved it. I had extra bowls left so later in the week for something quick I opened a can of Clam Chowder heated it up added french fried onions & cheese on the top, baked till bubbly & light brown. I will be using this recipe forever.

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Allison Phillips

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Reviewed: Feb. 16, 2009

Followed the recipe and recommendations of the other reviewers (putting the bowls back in for about 15 minutes after squishing down the walls and bottom). Doubled the recipe and only had 1 bowl spring a leak (and it was on their second helping).

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hacker

Cooking Level: Beginning

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Reviewed: Feb. 6, 2009

Wow, so easy. Few changes.I used bread flour,used half light margerine for the shortening,used eggbeaters inplace of eggs, and used the bread machines dough cycle to create dough. Thank you so much for this easy recipe I never thought I would be able to make these!

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Tracee Workman

Cooking Level: Intermediate

Home Town: Greensburg, Indiana, USA

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Reviewed: Jan. 31, 2009

This was really good. I halved the sugar because I didn't want a bread that was to sweet. The bread is really soft so I took out a little bit of the middle and then pressed the majority of it down and to the sides so they would hold up better it worked perfectly.

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Jan. 26, 2009

I added some oregano, garlic powder and basil into the dough mixture and before throwing in the oven, i cut an X in the tops and sprinkled some garlic salt and italian seasoning. Let it bake 15 minutes, brushed a little EVOO on top followed by a few sprinkles of fresh parm. AMAZING!

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