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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MELISSA_B

Cooking Level: Expert

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Reviewed: Jan. 3, 2006

These were sooo good. I only did four and added some italian herbs to the dough before the first rising. They came out golden and yummy.

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GOOBALOU

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Dec. 31, 2005

I don't think I let them rise long enough... My house is typically very chilly as of late(I'm pregnant) so the loaves didn't rise enough to use them as a bread bowl. Maybe I'll try this recipe again later, when the house is warmer. The bread tasted good but it was very dense...

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glittergirl94

Cooking Level: Expert

Living In: Franklin, New Hampshire, USA

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Reviewed: Dec. 22, 2005

This was excellent. But there is a typo on the recipe ingredient list. It should list 1 tbl water rather than 1 cup.

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EARLANDVALERIE

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

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Reviewed: Dec. 20, 2005

Thank you for the wonderful recipe. I did add sugar to proof the yeast and also baked the bowls in oven proof bowls, as suggested in reviews. I will use this often. Thank you

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Jane P.

Cooking Level: Intermediate

Home Town: Ironwood, Michigan, USA

Living In: Ishpeming, Michigan, USA

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Reviewed: Dec. 4, 2005

I've never made bread bowls before, but this was surprisingly simple to do and turned out great.

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recipegirl

Cooking Level: Intermediate

Home Town: Idaho Falls, Idaho, USA

Living In: Rigby, Idaho, USA

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Reviewed: Nov. 23, 2005

Fantastic! I used olive oil in place of vegetable oil and divided the dough in half instead of 8's. I ended up baking one big bread bowl with one 1/2 and two mini baguettes with the other 1/2. Filled bread bowl with Warm Blue Cheese Dip with Garlic and Bacon from this site and cubed the baguettes for dipping. AWESOME!!!

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SPACELACE

Cooking Level: Intermediate

Home Town: Chippewa Falls, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Nov. 21, 2005

Great bread bowls! I added a Tbsp of sugar as advised by other reviewers. I also made 4 rather than 8 bread bowls, but I think I will try 6 next time. They were very large. Although they flattened a little more than I expected, they were still great and served their purpose as bowls. Served with "Cheesiest Potato Soup".

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TAYLORBUNCH

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2005

This is my second yeast recipe, and they came out perfect! I took the advice of other reviewers and made 4 bowls, instead of 8 and served Angel's old fashioned beef stew in the bowls. Dinner was a hit. The recipe is easy to follow, and makes a wonderful, crusty, Italian bread. Thank you so much for this recipe Kerri.

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IndyRob

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Lapel, Indiana, USA

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Reviewed: Oct. 24, 2005

I was a bit disappointed with these. I halved the recipe, and made 2 bowls. Although I followed the recipe exactly, the bowls ended up quite small and dense. The taste was ok, but nothing outstanding. Thanks anyway.

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Caroline C

Cooking Level: Expert

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Reviewed: Sep. 26, 2005

I used olive oil instead of veg. The egg wash really helps make a nice shiny crust surface.I thought these were a bit salty, but I will make them again. 8 were a tiny bit too small(kid size serving)I think I'll make 6-7 next time, I dont want a humungous bowl, just big enough for grown ups. They did flatten a bit, I think the trick is too let them rise in something so they dont spread too much.

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BB34

Cooking Level: Expert

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Reviewed: Aug. 29, 2005

i was very impressed with this recipe. i've only made bread a couple of times, and this was SO EASY! i just made them this morning for the first time, and my family LOVED them. it tastes just like at a nice restaurant! i did add a tablespoon of sugar to the yeast and water, and i made four big bowls. i served "potato leek soup I" in them, from this site, and it was a hit! i will make this over and over again!

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TARALEIGH6

Cooking Level: Intermediate

Home Town: Marion, Indiana, USA

Living In: Fishers, Indiana, USA

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Reviewed: Jun. 27, 2005

I only made four bowls cuz we wanted hearty servings of stew -- they turned out perfect, & I don't understand the reviewers who wrote about moulding the bowls around other bowls to form an actual hollow bowl. Bread bowls are just big ole round loaves of bread that you scoop out to make a bowl you can eat & dip with as you eat the stew or soup in it. Anyway, to each his own, but I wanted to say that bit in case anyone thinks they can't just accomplish a good ole bread bowl by plopping four round blobs of dough in the oven. Worked great for us, & my husband raved more over this meal than he has over most any other one! I made the Beef Stew VI from this site to eat in the bowls.

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DEW44BEAR

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Reviewed: Jun. 26, 2005

Very good! I will make these again. I made four bowls like some of the reviews said, but they were just a little too big. I will make 5-6 bowls next time. Very tasty!

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cakesbykara

Cooking Level: Expert

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Reviewed: Apr. 23, 2005

These came out picture perfect. Airy texture, beautiful color. Thank you all for the advice of using a form. I baked them in Corningware soup bowls. They kept their shape pretty well. I also used 2 Tablespoons of yeast and 2 Tablespoons of sugar and all the flour. I mixed in the KitchenAid but had to take out the dough to hand knead to get it smooth and elastic. This is such a winning recipe. We always order soup in bread bowls at Disneyland and now I can make it anytime for my family. Thank you all who visit this site! It's my fav.

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hope03

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Corona, California, USA

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Reviewed: Feb. 26, 2005

What a great recipe for a first-timer bread bowl maker! :) I followed the advice of a couple of other reviewers, and added italian seasoning and garlic powder. Also, I think making 8 bowls would have made so dang small bowls, and as we were using this as our main dish, we made the dough into four bowls. This meant an additional 15 minutes or so of bake time. Tasted great, the hubby loved it, will definately make this a repeat recipe!

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Lighthouse Girl

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Reviewed: Feb. 17, 2005

Very good. I made two big bowls for dips. Try "Best Spinach Dip Ever", it's great in one of these bowls.

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MYSTERYQ

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Reviewed: Feb. 16, 2005

This is a great recipe! I'm making it this weekend for the third time for a ski trip and filling with stew. I tried a couple without the egg wash and they do not come out as well...very dull and cracked. These are best hot out of the oven but can be saved for leftovers too! Thanks - Fantastic!!

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ESTRELLA921

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Reviewed: Feb. 10, 2005

WOW - I am still amazed that my 1st attempt at make bread turned out soo well.... I made these this afternoon and they were just the best - better than storebought!! I added the ! TB of sugar to the yeast mixture as others suggested and some basil, garlic powder, marjerom, and parsley and used olive oil instead of veggie oil - wow I just cant believe these were soo good - followed the recipe otherwise... as soon as I got them out of the oven cut the tops off, scooped out the insides and put the Brocolli cheese soup that I made from a recipe I also found on this site - my family raved and raved how good everything was- it looked like something you would have bought at some fancy soup place! thanks for a very wonderful recipe - though time consuming - is soo well worth it! WIll be making these time and time again!

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GINAFNV

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Jan. 17, 2005

These turned out great! They were perfect for chili. I, too, added about 1 Tbsp. of sugar. Also, because my yeast was a little past its prime, I used 3 packets instead of two. I had no problem with them being flat. From some of the reviews, it seems as if some are trying to making the dough bowl-shaped before baking. That's not how bread bowls work! You have to cut off the tops and scoop out the bread inside (and save it for bread pudding!).

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DUBLIN

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