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Homemade Bread Bowls

 Homemade Bread Bowls
Instead of offering bread with you favorite kettle creation, our Test Kitchen home economists suggests serving it inside of these bread bowls!
8 ServingsPrep: 30 min. + rising Bake: 20 min.


  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 1/2 cup shortening
  • 1/2 cup sugar
  • 2 eggs
  • 2 teaspoons salt
  • 6 to 6-1/2 cups all-purpose flour
  • Cornmeal


  • In a bowl, dissolve yeast in warm water. Add the milk, shortening,
  • sugar, eggs, salt and 2 cups flour. Beat until smooth. Stir in
  • enough remaining flour to form a soft dough. Turn onto a floured
  • surface; knead until smooth and elastic, about 6-8 minutes. Place in
  • a greased bowl, turning once to grease 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
  • eight pieces; shape each into a ball. Grease two baking sheets and
  • sprinkle with cornmeal. Place four balls 3 in. apart on each
  • prepared pan. 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.
  • For bread bowls, cut a thin slice off the top of bread. Hollow out

2 of 2

Homemade Bread Bowls (continued)

Directions (continued)

  • bottom half, leaving a 1/4-in. shell (discard removed bread or save
  • for another use). Fill with chili, chowder or stew. Yield: 8 bread
  • bowls.
Nutritional Facts: 1 serving (1 each) equals 545 calories, 15 g fat (4 g saturated fat), 57 mg cholesterol, 623 mg sodium, 87 g carbohydrate, 3 g fiber, 13 g protein.