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
- 1 loaf (1 pound) frozen bread dough, thawed
- 1 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.
Originally published as Bread Bowls in Country Woman January/February 1998, p41
Reviews for Bread Bowls
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review