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Mini Cheddar Bread Bowls

 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


  • 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


  • 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

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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.
Nutritional 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.