Easy Bread Bowls

We make soup in bread bowls quite often, and folks are always asking me how i make my bread bowls...so i thought i'd post it here. i've played with a couple different bread bowl recipes, and this is my favorite. They are very easy, yummy and hold soup well.

Bread Bowls

*Ingredients:*
1 cup warm water (from tap)
1 package active dry yeast
1 TBSP sugar
a pinch of salt
2 tablespoons vegetable oil (i use canola)
2 1/2 to 2 3/4 cups flour (i do half whole wheat/half white flour)
1/4 cup ground flax seeds (optional)
4-6 pyrex small bowls

preheat oven to 385

Measure water into large bowl; sprinkle in yeast and stir until dissolved. Add sugar and let sit a few minutes, until frothy. Add oil, salt and 1 cup white flour; beat until smooth. Add 1 cup whole wheat flour and flax seeds. Mix well, begin to knead and add enough additional flour to make stiff dough. i usually add 1/4-1/2 cup white flour. Knead well for a couple min, and then slowly add more WW flour until dough is soft, but no longer sticky and is smooth and elasticy, 5-10 min. Set aside and let rest.



Grease outside of 6 pyrex bowls (pan spray works well). i use the little custard size bowls. i think they are 6 oz. You can use the bigger 8 oz bowls, you'll make 4 large bowls instead.

Punch dough down; divide into 4-6 pieces. Spread each piece into a circle about 6 inches in diameter. Place over outside of bowl, working dough with hands until it fits. Set bowls, dough side up, on baking sheet coated with nonstick spray. Let them set for a couple min. they'll rise just slightly.

Then bake them about 8min. Use an oven mitt to flip bread bowls right side up ( They're HOT!) and remove the pyrex dish.

Now bake them right side up an addition 8 min. until they are golden brown. In the pictures, i use 3 of the small glass bowls, and two of the larger size. Fill with soup and enjoy!!

Broccoli cheese,veggie chili and corn chowder are our favorite soups to eat in a bread bowl.