Italian Bread Bowls

Italian Bread Bowls

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"These cute little bread bowls are a great way to serve soup in the wintertime. I usually serve a hearty potato soup when I have the time to bake them. They freeze for up to 1 month, if desired."
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2 h 15 m servings 439 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 439 kcal
  • 22%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 85g
  • 27%
  • Protein:
  • 12.5 g
  • 25%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 594 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
  3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
  4. Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
  5. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
  6. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
  7. To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 510 Ratings

Most helpful positive review

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 ...

Most helpful critical review

To be fair, the 2 star rating is probably more a reflection of my ability than the recipe itself. It's my first time making bread, really. My "bread bowls" turned out to be hard, very dense......

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Least positive

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 ...

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 fl...

For those who find these TOO simple in taste, add 2 tblsp Garlic Powder to the recipe and when putting egg wash on, sprinkle garlic and oregano over both times. This helps the flavor of the brea...

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 actua...

Had difficulty with actually getting good bowl shapes as recommended. Came up with a solution that worked great for me. Follow recipe as given, but use an inverted oven safe cereal bowl as a f...

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...

Excellent bread bowls!!! I made half the recipe for me & hubby. I added a bit of sugar to proof the yeast. Maybe it is so dry here (-40 outside!) that I only needed 2.25 cups flour instead of ...

This recipe rocks! It was awesome with a thick split pea soup- really makes soup special- not a lot of work for the raves, but does require advanced planning. A TIP: For the second raise peri...

These bread bowls worked out great for our broccoli and cheese soup. I had them rise and bake in small oven safe stoneware bowls which worked out perfectly for individual servings. For those of ...

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