Bread Bowls I

Bread Bowls I

JACLYN

"Bread, stew and no dishes to wash after dinner!"
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Ingredients

2 h 30 m servings 477 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 97.7g
  • 32%
  • Protein:
  • 18.7 g
  • 37%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1183 mg
  • 47%

Based on a 2,000 calorie diet

See full nutrition

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.

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Directions

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  • Prep

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  1. In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  2. In a large mixing bowl, combine the yeast mixture with the whole wheat flour, salt and one cup of the bread flour; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
  3. Place into a lightly oiled bowl, and turn to coat the whole surface with oil. Cover, and let rise in a warm place until doubled, about 45 minutes.
  4. Punch down the dough, and let rest 10 minutes. Divide into 4 balls. Place on cookie sheets, and flatten into disks. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
  5. Lightly beat the egg white with the water and brush the risen loaves with this mixture. Bake at 375 degree F (190 degree C) for 40 to 50 minutes. When done bread should sound hollow when thumped on bottom. Remove from oven, and let cool.
  6. Cut a circle out of the top of each loaf, and remove that part of the crust. Either remove the soft bread beneath, or compress it to form a bowl.

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Reviews

Read all reviews 20
  1. 27 Ratings

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Most helpful positive review

halfed the recipe and they turned out too big than what was expected. I just halfed them again to make a bowl. Great!

Most helpful critical review

I ended up with hard "cracker" like rolls rather than bread bowls. They did not rise up into anything deep enough to hold soup. They actually worked well, though, as I broke them up and dipped...

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I ended up with hard "cracker" like rolls rather than bread bowls. They did not rise up into anything deep enough to hold soup. They actually worked well, though, as I broke them up and dipped...

halfed the recipe and they turned out too big than what was expected. I just halfed them again to make a bowl. Great!

Great tasting and fun to eat!

I followed this recipe exactly and ended up with 4 small, hard bread disks... They didn't even resemble bread bowls... I would recommend using just a light bread flour and not flattening them in...

I use all purpose white flour in the whole recipe and 2 tablespoons of yeast. The result is a bread that does not compete with the food inside it. I also pull out the bread inside the bowls to d...

This receipe worked fine -- I didn't flatten the bread to discs before baking, I left them as balls. I put a home made stew in them. The bread had a nice coarse taste and texture to them, perf...

I used 3 cups whole wheat flour and one white. Also, divided dough into 2 instead of 4, as I wanted larger bowls for putting dip in at a party. The taste was fine, but they didn't raise into b...

made a corn chowder and was great. never made anything like this so was kind of scared how they would come out and was perfect

I used totally whole wheat flour and they turned out great.

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