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Bread Bowls

 Bread Bowls
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
3 ServingsPrep: 10 min. + rising Bake: 25 min. + cooling


  • 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.
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.