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Bread Bowls Recipe

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This bread bowl will make any bowl of soup extra special. Serve it on a cool winter day.—Rhodes Bake-N-Serv, Jenna Jackson, Salt Lake City, Utah

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Bread Bowls Recipe

Prep: 10 min. + rising Bake: 25 min. + cooling

Yield: 3 Servings

10 25 35

Ingredients

1 loaf (1 pound) frozen bread dough, thawed
1 egg, beaten

Directions

Cut loaf into three equal portions; form each into a ball. Place 4 in. apart on a greased baking sheet. Cover with plastic wrap that has been sprayed with cooking spray. Let rise in a warm place until doubled, about 2-3 hours. Brush with egg. Bake at 350° for 25 minutes or until golden brown. Cool. Cut the top fourth off each loaf; carefully hollow out top and bottom, leaving 1/2-in. shell. (Discard bread from inside or save to make croutons or bread crumbs.) Fill with soup, dip or salsa. Replace top if desired. Yield: 3 medium bowls.

Nutritional Facts 1 serving (1 each) equals 444 calories, 9 g fat (1 g saturated fat), 71 mg cholesterol, 863 mg sodium, 78 g carbohydrate, 5 g fiber, 18 g protein.

Originally published as Bread Bowls in Country Woman January/February 1998, p41

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Bread Bowls

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Reviewed on Dec. 05, 2010 by Emma.James.13

Yummy! We used these with for out potato bacon chowder (also on this site).

Reviewed on Jul. 13, 2010 by JakesNavyWife

As a mom of two toddlers and a hubby that works a lot, this fast and easy, but super impressive-looking recipe for bread bowls is one that I am totally adding to my book! :)

Reviewed on Jul. 13, 2010 by JakesNavyWife

As a mom of two toddlers and a hubby that works alot, this fast and easy, but super impressive-looking recipe for bread bowls is one that I am totally adding to my book! :)