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Mini Cheddar Bread Bowls

These golden, cheesy bread "bowls" are a fun and delicious way to serve homemade soup. Try toasting the bread before ladling soup into it. —Angela Carlisle, De Mossville, Kentucky

10 ServingsPrep: 30 min. + rising Bake: 25 min. + cooling

Ingredients

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°), divided
2 teaspoons sugar
1 teaspoon salt
4-1/2 to 5-1/2 cups all-purpose flour
1 cup (4 ounces) shredded cheddar cheese
1 teaspoon dried oregano

Directions

In a large bowl, dissolve yeast in 1/2 cup warm water. Add the sugar,
salt, 3 cups flour and remaining water. Beat on medium speed for 3
minutes. Stir in enough remaining flour to form a soft dough (dough
will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes while slowly adding cheese and oregano. Place in a
greased bowl, turning once to grease the top. Cover and let rise in
a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface. Divide into 10
pieces; shape each into a ball. Place balls 3 in. apart on two
greased baking sheets. Cover and let rise until doubled, about 30
minutes. Bake at 350° for 20-25 minutes or until golden brown.
Remove from pans to wire racks to cool.
Cut a thin slice off the top of bread. Hollow out bottom of loaf,
leaving a 1/4-in. shell (discard removed bread or save for another

2 of 2

Mini Cheddar Bread Bowls (continued)

Directions (continued)

use). Return to oven for 5 minutes to toast bread bowl before
filling. Yield: 10 mini bread bowls.

Nutrition Facts: 1 mini bread bowl equals 253 calories, 4 g fat (2 g saturated fat), 12 mg cholesterol, 306 mg sodium, 45 g carbohydrate, 2 g fiber, 9 g protein.