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Mini Cheddar Bread Bowls


  • 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 shredded cheddar cheese
  • 1 teaspoon dried oregano


  • 1. 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).
  • 2. 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.
  • 3. 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.
  • 4. 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 use). Return to oven for 5 minutes to toast bread bowl before filling.

Nutrition Facts

1 mini bread bowl: 253 calories, 4g fat (2g saturated fat), 12mg cholesterol, 306mg sodium, 45g carbohydrate (2g sugars, 2g fiber), 9g protein.


Average Rating: 5
  • Angel182009
    Oct 13, 2014

    These were time consuming but worth it! I like to make extra and freeze them. They are great with soup served inside them on a chilly evening.

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