Easy Bread Bowls

"These are easy and quick. They only take about one hour after the dough is thawed. Then fill them with your favorite thick soup, chowder, chili, or stew. It will be fun to tear away the bread as you eat your soup and the two go great together. They will be good on a cool night. The time below does not include the thawing of the bread. One hint: To make the handling of the bread easier, make sure the bread has completely thawed but has not started to rise. You may also need to reshape the rounds after a few minutes on the cups by gently pushing the dough down and shaping as needed."
photo by ElizabethKnicely photo by ElizabethKnicely
photo by ElizabethKnicely
photo by ElizabethKnicely photo by ElizabethKnicely
photo by jrtfan photo by jrtfan
Ready In:
1hr 15mins


  • 1 loaf frozen bread dough (thawed)
  • 1 tablespoon olive oil or 1 tablespoon vegetable oil
  • 1 teaspoon dried basil leaves
  • 12 teaspoon garlic salt


  • Thaw the bread, but don't let it start to rise.
  • Lightly grease the outside of six 10-ounce custard cups with shortening (do NOT use cooking spray); place cups upside down on cookie sheet.
  • Divide dough into 6 equal pieces and shape each piece into a ball; pat into rounds.
  • Place rounds over the custard cups and brush dough with oil.
  • Sprinkle with basil and garlic salt.
  • Cover and let rise in warm place for about 20 minutes.
  • Bake in a 350 degree oven for 16-20 minutes or till golden brown.
  • Cool 5 minutes and remove from cups and place on a rack (inside of the bowl may be slightly moist).
  • To serve, place warm or cool bowls in shallow soup or pasta bowls and spoon your soup (or whatever you made) into them.

Questions & Replies

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  1. ElizabethKnicely
    These were very good. I served them with Recipe #342555 and it was a delicious dinner. I had a hard time getting them to shape completely before they rose. I also had an issue with sticking even though I generously covered the bowls with Crisco. I will make these again.
  2. ChewieJacuBeau
    I made some Chili and made these to serve it in. I had the Chili along with Mimi's Cornmeal Scones for a delicious supper! These are easy to whip up in a hurry and come in so handy when you are serving chili, chowders and stews. I have served dip in them a few times too, and it served the purpose. When the dip was almost gone the kids broke off pieces of the bread to dip in the rest of the dip. Yummy!
  3. jrtfan
    These are outstanding! I did cheat just a little, only made 5 bowls cause I wanted them a little larger, I did use Pam cooking spray, and I seasoned them inside and out with McCormick's Tex-Mex seasoning for serving chili. They were easy and delicious! Thank you!
  4. annchase60
    Used for my clam chowder, and they were great. These would be good for soup and chilies too!
  5. TheCatsMeow
    Awesome! I used two 1-lb loaves of frozen dough and cut them into 3 pieces each as they thawed. I also used cooking spray instead of shortening, and I don't think they turned out as brown in the middle, but still done! Mmmmm....


  1. Misa
    These were great! I sorely miss the bread bowl salads from Perkins now they are now longer on the menu - and these were lovely size for a side salad. I didn't have 6 10 oz cups, but I had 4 Pyrex ones. For the remaining two, I used two tall 7 oz stoneware ramekins. Be forewarned - if you use stoneware, they hold heat much longer than the glass cups! I switched out the basil and garlic salt for garlic salt-free seasoning and Italian seasons - boy, did these guys smell good coming out of the oven. For the rise, I stuck them in a 200 F oven for 10 minutes.


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