- 1 loaf (1 pound) frozen bread dough, thawed
- 1 Eggland's Best Egg, beaten
- 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.
Reviews for Bread Bowls(4)
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So easy. Instead of cutting off top and filling with soup, cut in half and use as a serving dish for dips, etc. or as a individual salad bowl.
Yummy! We used these with for out potato bacon chowder (also on this site).
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! :)
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! :)