I am in awe of how easy it was to make these and yet how absolutely perfect they turned out!!! The density of the bread was perfect and it tasted great too- I made mine using wheat flour and it worked great!
Tried this tonight and it was yummy! Next time I think I will cut down the sugar a little and bake a little longer for "sturdier" bowls. Thanks so much for sharing your recipe.
I cannot speak highly enough of this recipe. I doubled in and made 7 large bowls and made croutons with the leftover dough. The dough was a pleasure to work with (and I am no good at shaping dough.) I let the dough rise uncovered in the oven that I had slightly heated with a pan of water. Instead of scraping out the insides, I pressed the middle into the sides and bottoms for reinforcement. Then I sprayed the insides and outsides of the bowl with cooking spray and retoasted the bowls for 15 minutes after my company arrived. They were beatiful as well as delicious and the talk of the evening! This dough was absolutely perfect. I am so pleased that I used this recipe and will use it again and again. Thank you so much for posting it!
This recipe deserves more than 5 stars. It is easy, the dough is easy to work with and the bread bowls are out of this world. They are just the right consistency - sturdy enough to hold soup, yet soft, yeasty and flavorful at the same time. These are better than ANY bread bowl I've ever had at a restaurant. If you use them while they're hot, it's amazing how hot they will keep the soup once it's ladled in. The bread was so good that I am thinking of using for dinner rolls as it's as good or better as my current favorite recipe. Just perfect. Thanks!!
These turned out great, we used them tonight for chili. If I were to do it again (and I will), I'd probably cook them just a bit longer to get more of a crispy crust. My kids enjoyed "sampling" the warm bread as we dug out the bowls.
I have tried several bread bowl recipes and this recipe is the best. It produces bowls that are soft on the inside and crusty on the outside. If you follow the directions exactly, you should have no trouble with the bread rising. Make sure water/ milk/ egg are just warm and not too hot. I let my dough rise the second time in the oven to prevent drafts.
I may come back and change this after I try again, but my first batch of dough was the gluiest, stickiest mess ever. It reminds me that when you mix water and flour, you get glue. Hopefully the three bowls I was able to make will rise and bake okay.
I thought these were way too sweet and they did not rise well.
These were very easy to make. Next time I will cut sugar to 1-2 TBS. I did use extra virgin olive oil instead of the softened butter. I will be using this recipe as my go to bread bowl recipe. Thanks so much
These were pretty good and pretty fast. I used 1 1/2 cups of bread flour (wheat) and 1 1/2 cups of Whole Wheat Flour. We actually made this recipe into 2 large bread bowls. They came out the same size as the ones you would get at Panera Bread. We let them rise double in size in a regular size cereal bowl then put them on a pan and baked. They cooked for 18 minutes. Even forgot the butter one time and they still turned out great! Will definitely keep this recipe for future. Thanks for posting.