This was absolutely delicious! My husband said I should open up a store selling only bread bowls, lol! I followed the recipe exactly, and used a tip from another reviewer and preheated my oven then turned it off for the bread to rise. It took a lot less time that way. It has a great, almost sweet, taste, and the bowls came out nice and soft. I only made 4 bowls instead of eight, and they came out really nice sized, about 8 inches across. If I could rate it 10 stars, I would! This was a hit with my family. I filled them with the Spinach Artichoke Dip from the site.

A very simple bread to make, fills the whole house with a wonderful smell and gives a ton of "wow" to any stew you can heap in it. Slightly sweet taste, light and fluffy. Couldn't be happier with it. Served it on St. Patty's day with Irish Stew (from this site)and got approval from my (Irish) mother-in-law

This was really easy and simple to make. I took jms250's advice below and warmed my oven to 100 degrees, turned it off and let the bread rise in the oven. They held together nicely, were sweet, and went very well with Chili I in this site. I have found my perfect bread bowl recipe.

Great tasting bread, but it took much longer to rise than the recipe stated. Thanks for the great tasting bread, but it wasn't ready by dinner.

Delicious, wonderful bread. I only used half the sugar thanks to other reviewers. It's been years since I made homemade bread and I'd forgotten how good it is warm right out of the oven. My tip for a good rise is this: Warm the oven to about 100 and then turn the oven OFF and let the dough rise in the oven. I don't keep my house warm enough for a good rise on the counter. Thanks for a great recipe!

I halved this recipe to make four bowls, and before baking I sprinkled with some asiago cheese - yum! (FYI: spray tops of dough balls with cooking spray, sprinkle cheese, spray again to coat the cheese.) I cut down the sugar a little and it was still just a bit more sweet than I would have liked, but still a very good flavor. Balls flattened slightly while baking and made it harder to cut out a deep enough well for the soup.

I loved this recipe! It was not hard to make and it came out great. I also decreased the sugar like most people suggested and did an egg wash. Will use this again and again.

This is a great recipe! Used it for both beef stew and french onion soup. Went well with both has a slight sweet taste. Highly recommend.

Good recipe.

We really enjoyed these bread bowls but I thought that the outside should be a crispy instead of soft. I brushed the outside with egg white and reduced the sugar to 1/4 c. The flavor was great and we did not have any problems with them leaking. When I took out the "guts", I pressed the remaining insides to the edge to help reinforce the bowl. I served them with broccoli cheese soup which is thicker, don't think I would serve with a broth soup for fear of leaking.

Great Recipe! I had never made bread bowls before...they turned out perfect! I served dips in them, and received many compliments. This recipe is definitely a keeper!

a good bread but not really sufficient as a bread bowl. i won't make it again as it didn't hold enough soup.

This bread is good enough to eat plain, without filling it with something. I cut the recipe in half and made four bowls, and everybody was very impressed. They were easy to make.

Made more than 100 of these for a convention... absolutely the talk of the convention! Make sure you press the bread to the walls of the bowl, as it will make sure that you spring "no leaks" when putting in the hot liquid. I made sure that I baked them a 2nd time after digging out excess bread and pressing the balance to the bowl. Bake for about 10 minutes. If you are using a commercial convection oven, cut back on the baking temperature to 300. If using a regular oven, use what is stated for the temperature.

Came out perfect. We used them for clam chowder. My kids kept stealing the scooped out insides.