Reviewed: Dec. 18, 2006

This is a great recipe. Crunchy outside, soft moist inside. Very good.

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DAVEGUYS

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Reviewed: Nov. 6, 2006

Made these to go along with broccoli and cheese soup. Yummy! I would suggest making this recipe into 4 or 6 servings. The bowls don't seem to turn out very big if you use them for 8.

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docswife

Cooking Level: Expert

Living In: Morganfield, Kentucky, USA

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Reviewed: Oct. 23, 2006

Kinda of flat, next time I will change the total # of bread bowls and just do 5 and make them bigger. The taste was great and it held the soup well.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Oct. 20, 2006

These were not at all what I had hoped for. I found them to be pretty dry . I couldn't eat them with the chowder I made, as planned. Not bad, just not fantastic like I had hoped. I think I was looking for something a bit more "holey"... I'll keep looking...

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Paula Wong

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Reviewed: Oct. 18, 2006

I halved the recipe but used 3 3/4 t of yeast. I also used 2c of whole wheat flour and added in 1 1/2 c of bread flour during the mixing process. I opted for simple and let the bread machine do the kneading. I let them rise in the oven in bowls. Like another reviewer suggested, I put a large pyrex cup of boiling water in the oven while rising which worked great. Don't remove them from the bowls or they'll crash like mine did (duh!) The egg wash is critical to get the crunchy top. Thanks for a great base recipe. I would recommend spices be added if you are not doing the whole wheat as the bread really needs some sort of flavor.

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ALEXSMOMI

Cooking Level: Intermediate

Home Town: Burnt Hills, New York, USA

Living In: Ballston Lake, New York, USA

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Reviewed: Oct. 15, 2006

Not impressed at all. Have been baking many years and have never seen a bread recipe that did not call for at least a little sugar to feed to yeast. Mine turned out flat and very tough. I know that I did not overwork the dough.

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Martha Jr.

Cooking Level: Expert

Living In: Alfred Station, New York, USA

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Reviewed: Oct. 8, 2006

Hmm! My house smells very yummy. I cut the recipe in half and then only made three bowls out of that much, but they are very good!!

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Carol

Cooking Level: Intermediate

Home Town: Orem, Utah, USA

Living In: Portland, Oregon, USA

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Reviewed: Apr. 15, 2006

These were so good. It was my first time doing non-bread machine bread and I'm pretty pleased with myself! I used the dough in 6 portions - 2 big, 2 med. and 2 small bowls - for the different appetites in my family. Every single one of them wanted more! I used the Smoky Potato Cheese Soup (this website) to fill them. Everyone thought they were yummy!

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RobinG

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Fullerton, California, USA

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Reviewed: Mar. 23, 2006

Excellent bread bowl recipe! I followed the advice of others and added garlic powder and herbs for more flavor. I think it would have been more bland without. I also put 3 packages of yeast since so many said that their bowls were flat. They came out wonderful! Next time I will take off 5 minutes, they were a little dark. Thanks!

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KC192

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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Reviewed: Mar. 20, 2006

This is the first time that I have ever worked with yeast bread. I followed the directions exactly, but, somehow, they didn't turn out quite right! I'm assuming it was the cook's error and not the recipe. My bread bowls ended up rather flat. Since we couldn't use them as bread bowls, we just dipped them into our soup. The bread alone didn't have much flavor.

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AndiK

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Reviewed: Mar. 7, 2006

i halved the recipe and made 3 bread bowls. they were the perfect size. i baked them in oven safe stonewear cereal bowls, and they had a very nice shape.

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Catfish

Cooking Level: Expert

Home Town: Sioux City, Iowa, USA

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Reviewed: Feb. 28, 2006

I just made these today to put potatoe soup in them. First, I did add some italian seasoning to the dough, and then I had problems after the second rising....they came up perfectly, but my towel stuck to them and they fell. So then I tried the pyrex bowls and they turned out beautifully. Kinda frustrating at first, but thank God for the reviews to go back to to make adjustments or additions. I will make them again...learning by trial and error!

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shellnscott

Cooking Level: Intermediate

Home Town: Calumet, Michigan, USA

Living In: Gwinn, Michigan, USA

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Reviewed: Feb. 24, 2006

The only reason why I am knocking off a star is that I think you should make the recipe int0 SIX bread bowls, not 8... the size you get making six seems perfect. I also did olive oil instead of veg., and I added 1 tbsp. of sugar. I used entirely bread flour, not all purpose. I took the advice of another reviewer and let it rise with a steaming pot in the oven-- worked great! We ate this with "Super Sloppy Joes" (search for it) in the middle with cheddar cheese on top. Deliciously filling. One thing to remember though-- making six bowls means they need a little extra time in the oven, maybe 5 minutes or they are a tad doughy.

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Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Jan. 27, 2006

This was the very first time I have ever made a yeast bread! It was lots of fun and rather easy actually. I would suggest mixing in the flour with a wooden spoon instead of electric beaters. The taste was a little bland on its own but once you put the soup into to it took on the flavours of the soup. The only problem was that they were very small, next time I'll make four instead of eight.

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Skylara

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Jan. 23, 2006

These were ok but not outstanding. I mede the dough in my breadmaker and then formed the dough into bowl shapes for the second rise. The flavor wasn't bad but the texture was a little tough/dry for my liking. Great idea, though, and i'll probably use it again :)

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MEHUNGRY98

Cooking Level: Intermediate

Home Town: Newark, Ohio, USA

Living In: Kent, Ohio, USA

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Reviewed: Jan. 19, 2006

the taste was ok but was not happy with size/shape of the "bowls" Next time I may use the dough and mold around a oven safe pyrex bowl or something.

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JAV

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

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Reviewed: Jan. 16, 2006

These were very good but a bit time consuming. They baked up nice and crispy on the outside, just a tad doughy on the inside still. Next time, I will bake 2 or 3 mins. longer. I used bread flour instead of all-purpose, perhaps that had something to do with it. I cut back on the salt to 1-1/2 tsp., next time I will add the whole amount. As per others' recommendations, I used olive oil and added a Tbsp. of sugar. I made 6 bowls, which were a good size, but very filling. (A secret I learned from Alton Brown from the Food Channel - place the dough in an oiled bowl or tall container. Cover with a cloth. Boil water and pour into a bowl. Place both in the oven. The steam creates the perfect temperature for rising the dough. Works great every time!)

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jan. 10, 2006

Wow, what a great, crusty bread--and my KitchenAid mixer made quick work of it easily! I used olive oil and added 1 tsp Italian Seasoning. After the first rise, I cut the dough into 6 pieces and used 4 of them for the bread bowls. The other 2 pieces I cut into 3 pieces each, shaped into rolls, let rise again, and baked. These are the best rolls--very filling and good--and they rival bakery rolls. I'll definitely be making these on a regular basis. Thank you!!

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KATHIANNM

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Reviewed: Jan. 9, 2006

These were very good bread bowls. They lived up to the name because the outside was very crusty while the inside was soft like a good Italian bread should be. I actually prefer the crust on my bread bowls less crunchy, but that's just my preference. I made the recipe as stated except I used olive oil and baked them without the egg wash (both of my kids are allergic to eggs). I made 6 bowls instead of 8. They turned out the perfect size for a hearty bowl of chili or soup. We have good appetites in my family - for kids or smaller appetites, 8 bowls would have been fine. I will make these again unless I find a recipe with a slightly softer crust.

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