The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
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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Photo by TwinsMommy2002

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Photo by ~*Morgan*~
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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Photo by ~*Morgan*~

Cooking Level: Intermediate

Home Town: Fort Fairfield, Maine, USA
Living In: Portales, New Mexico, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
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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Cooking Level: Intermediate

Home Town: Mc Cook, Nebraska, USA
Living In: Lincoln, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
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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Photo by Christi

Cooking Level: Intermediate

Living In: Kailua, Hawaii, USA
The reviewer gave this recipe 3 stars. This recipe averages a 4.51 star rating.
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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Photo by caseynm

Cooking Level: Beginning

Home Town: Augusta, Georgia, USA
Living In: Athens, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
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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Photo by Beautiful Disaster

Cooking Level: Intermediate

Home Town: Aurora, Indiana, USA
Living In: Madison, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Photo by chinogirl
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.51 star rating.
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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Photo by KissMorticia

Cooking Level: Expert

Living In: Chandler, Arizona, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.51 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.51 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Photo by MommaMack
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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Photo by MommaMack

Cooking Level: Expert

Home Town: Tucson, Arizona, USA
Living In: Bath, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
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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Photo by Missy

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
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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Photo by Allison Phillips

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
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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Photo by hacker

Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Photo by Tracee Workman
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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Photo by Tracee Workman

Cooking Level: Intermediate

Home Town: Greensburg, Indiana, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Photo by rae
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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Photo by rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
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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Photo by Ashley Vetrick

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA
Living In: Garden Grove, California, USA

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