Reviewed: Jan. 26, 2008

My first ever bread without the bread machine. A huge hit - my husband thought I had bought the bowls at first and then saw them on the counter. My kids loved having their own dipping bowl!

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~chele

Cooking Level: Intermediate

Home Town: Dublin, Ohio, USA

Living In: Edmond, Oklahoma, USA

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Reviewed: Jan. 25, 2008

These homemade bread bowls are so fun and delicious! I found them quite easy to make. I followed the recipe as stated as bread is not my speciality. I made 4 bowls with this recipe; each dough ball was around 4" in diameter when I shaped it initially. The end result was so tasty with the broccoli and potato soup I served!

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Downeast Erika

Cooking Level: Expert

Living In: Portland, Maine, USA

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Reviewed: Jan. 25, 2008

Very good bread, i may not have let them rise enough because they came out a little flat, too flat for bowls, but we used them for dipping in the soup instead and they were delicious.

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LITHRAI

Cooking Level: Intermediate

Home Town: Martinsburg, West Virginia, USA

Living In: Mansfield, Massachusetts, USA

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Reviewed: Jan. 10, 2008

A very easy bread recipe with surprisingly no sugar. I had very large loaves considering my home is 62 degrees. I added garlic for a little touch.

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mooingfish

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Reviewed: Dec. 27, 2007

i'm sure these would've turned out better but i don't think my yeast was good, the expiration date was fine but it was probably dead. will try again later

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breadmaking_girl

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Dec. 26, 2007

i've reviewed many, many recipes from this website with much success, but no so much with this recipe. i was tempted to stop adding flour at 5 cups, but stayed true to the recipe instead. i ended up with biscuit-style bread that lacks flavor. had no trouble with rising or anything else. i timed everything so no variation can account for the not-so-great result. oh, well. on to a different recipe. good luck!

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KAREN WANG

Cooking Level: Intermediate

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Reviewed: Dec. 18, 2007

It's pretty hard to overcook these. If anything, the crust just gets crustier! I serve these bread bowls with dips, and tear up the middles and serve them on the side. If you don't like your bread too dense, don't knead it half way through the rising process. Just lightly punch down and split them before shaping them, and then bake them immediately after they rise.

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poczesku

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Reviewed: Dec. 9, 2007

I've made this recipe several times. I've found that when dividing them into 8 bowls, they turn out more like giant rolls. We prefer to make 4, they're bigger and hold more soup.

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Mrs. McMullen

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Reviewed: Dec. 8, 2007

Perfect Italian bread taste. Went very well with thick hearty lentil soup. I will make these again.

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PORTIANAY

Cooking Level: Expert

Home Town: Levittown, Pennsylvania, USA

Living In: Winchester, Kentucky, USA

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Reviewed: Dec. 3, 2007

I personally didn't get to try this, but it was nice dough to work with and my bf said it was wonderful with his soup!

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lobsteriffic

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Oct. 24, 2007

These were great!

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rexmom

Cooking Level: Intermediate

Home Town: Sugar City, Idaho, USA

Living In: Rexburg, Idaho, USA

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Reviewed: Sep. 30, 2007

Ok. Good for entertaining, but overall not too impressive in taste and still a lot of work. I got 6, not 8, but they may have been big.

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BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Berkeley, California, USA

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Reviewed: Sep. 20, 2007

This was good, however it didn't rise anything like I thought it should have, so the bowls were more like little cups. I made them again and added sugar as well as a little wheat gluten and they rose better and were a little sweeter to the taste. Wonderful!

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cunruh2

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Reviewed: Aug. 9, 2007

I've been using this recipe for quite some time and it is fantastic! I usually make 6 bowls and I've never had them flatten out. I think the cornmeal helps to keep them from spreading. Adding a little sugar to feed the yeast also helps, and I always store my yeast in the freezer so it stays fresh longer (it also improves the proofing). Thanks for a great recipe.

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JBOTT

Cooking Level: Expert

Home Town: Red Deer, Alberta, Canada

Living In: Snow Lake, Manitoba, Canada

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Reviewed: Jul. 14, 2007

After reading the reviews I used half whole wheat flour, and the taste was good. They did not rise like the picture, though, and that was disappointing. They still worked for bowls, though. I cut out the inside and put some chicken and cheese on the bottom, broiled that and then filled with cheesy broccoli soup from this site. It was a hit!

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shayes

Home Town: Albuquerque, New Mexico, USA

Living In: Maunaloa, Hawaii, USA

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Reviewed: Jul. 11, 2007

This bread recipe turned out great! It was crunchy on the outside and moist on the inside. It was also very simple.

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rahrah

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Reviewed: May 31, 2007

An easy, fast, and delicious recipe.

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CLBH

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Reviewed: Mar. 18, 2007

These were GREAT with a creamy soup inside. I also used them to put spinach artichoke dip in! YUM.

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: Mar. 4, 2007

turned out dry, flat, and no taste! I was disappointed

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tsorenson21

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2007

Very good! Nice and crispy on the outside and soft and chewy on the inside. Was a little bland in taste for me but otherwise pretty good. I served it with some chicken stew/soup and it went over really well especially on a very cold day. Will definitely make again.

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