Reviewed: Nov. 5, 2009

Loved these. They are not difficult to make and the result is restaurant quality! A real keeper!

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Nov. 5, 2009

These went flat. I let them rise the second time for more than an hour. I think I will bake after an hour next time and see if they stay puffed. They tasted good.

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Bake4fun

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2009

Very easy recipe!!! I could not get over how good these tasted. I loved it. I used them with Loaded Baked Potato Soup (not from this site). Went really well together.

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Jeni

Cooking Level: Intermediate

Living In: Northern Cambria, Pennsylvania, USA

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Reviewed: Nov. 2, 2009

I love this recipe! It is the first time I made anything apart from the whole wheat loaf, and I am so glad. I served it with Zucchini Bisque and salad. My husband after dinner - "So, where did you buy the bread from?" Needless to say, he was shocked by the answer. I tried brushing it with olive oil and toasting as one reviewer has mentioned, but I didn't feel it was worth it considering the extra calories - the bread soaks up the soup anyway, so I'd rather skip the toasting. But I think I'll add a little garlic to the dough next time for flavour, it was a wee bit too bland for me.

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Ash

Cooking Level: Expert

Living In: Bangalore, Karnataka, India

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Reviewed: Oct. 26, 2009

oh... these are wonderful, beautiful, delicious bread bowls. I added sugar, italian seasoning and garlic salt to the dough. The bowls baked up so beautiful, I didn't want to serve them for dinner, I wanted to put them on display. Yes, a bit nerdy I know but, I wasn't expecting them to turn out so perfect. I do have to tell you though, I made the mushroom & potato chowder from this site (very good) to go with the bowls. But for some reason they didn't compliment each other very well. And though there were mixed reviews, some seemed to love it. I would not recommend it together. I would love to try the Zuppa Toscana or the Taco Soup with the bowls though. I can't wait to make them again!

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Holly

Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA

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Reviewed: Oct. 24, 2009

Truly easy - which is a must with 5 kids. Loved the idea for the bread bowl shaping. Worked very well. Filled with a free-form lasagna I make - sprinkled w/ cheese. RAVE REVIEWS from the family. Will be coming back to this over & over. Thanks!

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Dori

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: New York, New York, USA

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Reviewed: Oct. 20, 2009

Followed some other reviewers suggestions...added 1T sugar to yeast and water, skipped first egg wash, made 6 bowls...these bowls were so good I could have eaten them alone...but filled with Ham and Potato soup from this site...I will make these bowls for years to come...thank you so much for a great recipe

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Mrs. Gandee

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Reviewed: Oct. 19, 2009

followed all the tips, from skipping the first egg wash, to adding some sugar to help the yeast out. Was good, next time will make 4 or 5 instead of 8, as they were smaller than I thought after rising. I added some oregano, and I think they would have been better without it...will make again, after I get a standing mixer. Used a hand one, and practically had smoke coming out, the dough was too thick for it.

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kellycox

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Reviewed: Oct. 17, 2009

Followed most of the recipe. Did add extra spice per reviews. Used the Kitchenaid to mix 2 cups of Whole Wheat flour with the rest of the AP flower. The dough came up very high in the bowl and punched it down and cut into 6 portions. I oiled the tops of the buns with EVOO and set them on a cookie sheet on top of the gas range while heating the oven. The buns came up very tall (about 4 1/2") but when I brushed on the water and egg white mix the dough deflated. Bummer Dude!! The bread was still a big success tonight served with Beer Cheese Soup VI. The ladies asked if they could have some of the buns to take home and with what's left some will be split in half and turned into personal pizzas! Did I say this bread tasted great??!! I'll try the bread bowls again but next time I won't put the eggwash on!

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Royall

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

Living In: Keaau, Hawaii, USA

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Reviewed: Oct. 13, 2009

I think it was user error, I made these, they tasted fine. I put oregano and garlic pwdr on top and let them rise in the oven with the steaming water. It was fairly time consuming but they turned out to be more like Frisbees. I was pretty disappointed.

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Beth Higgins

Home Town: Rosemount, Minnesota, USA

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Reviewed: Oct. 10, 2009

These were fabulous! I made a few changes per other reviews: used Olive Oil instead of vegetable oil, added 1 tbsp sugar and oregano/garlic/black pepper to dough while kneading. I made 4 bowls. They were rather shallow, but held our soup just fine. Filled with the "Delicious Ham & Potato Soup" from this site. My husband and I both thought these were wonderful and I will definitely make them again!

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mrs.embee

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Oct. 6, 2009

These were delicious! I did make a few changes. First, I used olive oil instead of vegetable oil. Also, I added 1 tsp of a garlic/Italian seasoning mixture. Also, to avoid the bowls being under cooked, as a few people mentioned, I cooked an additional five minutes. I also only made 5 soup bowls since I do enjoy the bowls a little bigger. Soup in these bowls are so delicious you can even eat the dishes!!!

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christina1780

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Reviewed: Sep. 28, 2009

I love this bread recipe and i use it when making all my bread anymore. It's wonderful as is and when you want to go alittle fancy i like to add wheat flour, or oatmeal, or 5 grain creal to it. It is great with alittle garlic and italian seasoning, and parmesan cheese added to it, depending on what your serving it with. Tonight I'm making sweet potato bisque and am serving it with this bread that I added sugar, nutmeg, cinnamon and cardamom to. Delish!

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carrie

Cooking Level: Intermediate

Home Town: Terre Haute, Indiana, USA

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Reviewed: Jun. 12, 2009

We haven't actually sat down to eat them yet, but I thought I'd put down my thoughts. The recipe is nice. (I used part (maybe 1/3) Whole wheat flour. Oh and I added spices and skipped the egg wash. They do, as most have noted, seem to flatten out and become more wide than tall. Next time I will make sure and get them in to bake as soon as they have risen just enough. I also tried re-kneading the balls and letting them rise some more and it looks like it worked out. Maybe skipping the first kneading and just kneading the balls twice? or once if I can get them in fast enough... lol. Certainly one to have fun with... I'll post again if I figure something out... (once I've totally and maybe unnecessarily re-written the recipe as I have a habit of doing... lol.)

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thanksgivingsukkah

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

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Reviewed: May 30, 2009

Delicious, fluffy and flavorful. definetly reccomended.

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Simple Comfort & Grand Flavor

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Reviewed: May 29, 2009

These turned out pretty good. A couple of tips though: They need all the salt and all the oil that it calls for, if not a tad more. Anything with flavor, including Italian herbs helps too. I put a couple tablespoons of an Italian spice mix (that also had salt in it) and they tasted good. I too made my dough in a bread machine, however, due to the size, I didn't let it rise in the machine. Just took it out and put it in a big greased bowl. Another tip, when shaping the loaves they need to be narrow and tall and I found that the damp towel I was using to cover them during the second rise kind of squished them and they turned out flat. Might have been better to baste them with a little oil and skip the towel so they could rise higher. But the crust turned out nice and crisp and the inside was good and chewy.

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jmarie4981

Cooking Level: Expert

Living In: Tampa, Florida, USA

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Reviewed: May 24, 2009

Wow! Mine came out looking just like the picture. I did make modifications much like other reviewers: 6 bowls instead of 8, added the tbsp of sugar, italian herb seasoning, garlic salt in place of salt, used olive oil - I am very impressed by how easy these were to make, how beautiful they turned out and how great they taste! Thanks Kerri.

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