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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Carol

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Paradise, California, USA

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Reviewed: May 17, 2009

Good, easy but time consuming to make, not a ton of flavor, but a nice base for a soup

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Jolene

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Reviewed: May 16, 2009

This was a very easy recipe to follow, and they came out great!

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tracy69

Cooking Level: Intermediate

Living In: Hollywood, Florida, USA

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Reviewed: Apr. 15, 2009

Great recipe! I used wheat instead of white flour, which still worked fine. I also find that this recipe only makes about 6 bowls instead of 8.

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Dean

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Laramie, Wyoming, USA

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Reviewed: Apr. 15, 2009

This is a great recipe. A bit time consuming as you have to wait two rounds for the dough to rise, but otherwise, easy to make. It was a bit tough to use the electric mixer while blending the dough during the "half cup" stages. I ended up shutting the mixer off after about the 6 cup and mixing it by hand. I didn't add any herbs like some of the other reviewers, but next time around I definately will. I made 6 bowls, which seemed to be the right size. I flattened my bowls out a bit, but next time around, I will try to make them rounder and higher. It seems while baking they flattened out even more, so they weren't as deep as I would have liked. Otherwise, great recipe! Thank you...

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DaDoubleJs

Cooking Level: Intermediate

Living In: Miami, Florida, USA

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Reviewed: Apr. 12, 2009

These were absolutely awesome! Made exactly as stated and they turned out wonderful with chili. Thank you for a great recipe!

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Tracie

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Reviewed: Mar. 28, 2009

These were great! I'm new to baking bread and my stuff never turns out perfect but these could not have been better. I added a little garlic powder and oregano on top like some others suggested.

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Angela Burdick

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Wahiawa, Hawaii, USA

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Reviewed: Mar. 23, 2009

These didn't turn out for me. They were too small. I just served them as round loaves.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Mar. 18, 2009

I did all of the dough prep in the bread machine on dough cycle (though as per other reviewers I added some sugar to help the yeast, as well as some dried basil and granulated garlic to add some flavor), which made this very easy. I cut the recipe in half to fit in the breadmaker, as I was planning on making 4 bread bowls. My main problem was, of course, the size these turned out. I knew from reading reviews that these would be on the small side, but I didn't realize that they would be WAY to small to use as bread bowls for soup - they turned out about 3.5 inches in diameter. I had planned on serving Irish stew in bread bowls (it was for a St. Paddy's day dinner), but I ended up serving Irish stew with bread balls on the side. ;) Good flavor and texture, though, so I'll try again and just cut the serving size in half to get larger bowls.

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VesHeill

Cooking Level: Intermediate

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Reviewed: Mar. 13, 2009

These bowls were really delicios! I had rave reviews from the whole family. I was going to stick with the recipe and make 8 bowls, but I really only needed 6. They were a great size. Thanks for a keeper!

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Rachel

Cooking Level: Intermediate

Home Town: Watertown, New York, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 8, 2009

I've made these three times - with Spicy Corn Chowder, Chunky Potato Soup and the last time with my own Indian creation. Delicious! We always add one or two teaspoons of sugar to dissolve the yeast with because this helps get that nice fluffy rise. It is very plain, but we like it that way since we always eat it with a flavorful soup.

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LuckyMonika

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Reviewed: Mar. 7, 2009

I followed the directions exactly and got enough dough to make about 5 - not 8 - bread bowls. The bread itself is extremely plain - even after following another reviewers suggestions to brush the outside with herbs along with the egg wash. I think next time I'll add some wheat flour and herbs right to the bread mix and hope it turns out more flavorful.

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Manda

Cooking Level: Expert

Home Town: Orange, California, USA

Living In: Fullerton, California, USA

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Reviewed: Mar. 4, 2009

Don't let the bread rise too long, or else it'll deflate and get crusty.

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CMACRI

Cooking Level: Expert

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Reviewed: Feb. 21, 2009

These were very simple to bake and baked nicely. I followed another reviewer's suggestion of baking in oven safe bowls to retain their shape. I also added Italian Seasoning, garlic powder, and crushed red pepper to the dough and I'm glad I did. While I like the texture, I think these would have been incredibly bland w/out the added flavors. This made 8 SMALL bowls for me; if I make them again I will make 4-6 larger bowls instead.

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lovestohost

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2009

I agree that these bake up a bit flat.. also, I think the serving size is off a bit. As written, each bowl is pretty darn small. I haven't found a better recipe yet, though.

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steph webb

Cooking Level: Expert

Home Town: Midwest City, Oklahoma, USA

Living In: Norman, Oklahoma, USA

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Reviewed: Feb. 14, 2009

Some things I learned. If you have problems with the bread getting too flat, just let it rise in oven-proof bowls to get the right shape. You can hollow the bread with a grapefruit spoon, and instead of removing a lot of the inside just take a spoon and press bread into the sides of the bowl to make the bowl sturdier to hold soup. Proof your yeast with 1 Tbs of sugar, and if you think white bread is bland, just add a packet of dry ranch dressing. The bread bowls soak up the soup flavor, so I find that I don't need the ranch. However, the bread is too dense for my taste. I'll keep looking for the right bread bowl recipe for me...thanks!

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Betty Crocker

Cooking Level: Intermediate

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Reviewed: Feb. 7, 2009

Very delicious bread--I love the crispy bottom. I went off one the pictures somebody posted of this recipe, and another person's comments, and modified it a little. I divided the dough into eighths, but I only formed 6 bread bowls. I used the extra for long braids that I arranged around the crown of each bowl. When they were finished baking, I hollowed out the bowls inside the perimeter of the braid; it added a little more depth to the bowls, and they turned out quite lovely.

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sappling

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