How to Make Bread Bowls - A Step-by-Step Guide

Bread bowls are a versatile and delicious way to serve soups, stews, and dips. These edible vessels add a rustic and hearty element to your dish, making them perfect for a cozy dinner or a casual party. Made from simple ingredients and easy to customize, bread bowls are a fun and creative way to elevate your meal.

Whether you are serving a creamy clam chowder, a hearty beef stew, or a savory spinach and artichoke dip, a bread bowl will take your dish to the next level. The best part is th...

Read more

Ingredients

  • 2 (.25 ounce) packages active dry yeast
  • 1 cup warm water (110 degrees to 115 degrees)
  • 1 cup warm milk (110 to 115 degrees F)
  • ½ cup shortening
  • ½ cup sugar
  • 2 eggs
  • 2 teaspoons salt
  • 6 cups all-purpose flour
  • 2 tablespoons Cornmeal

Information

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Additional Time: 1 hr 30 mins
  • Total Time: 2 hrs 20 mins
  • Servings: 8
  • Yield: 8 servings

  • In a mixing 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 degrees F 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 bottom half, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill with chili, chowder or stew.