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Bread Bowls

Bread Bowls




2 (6-inch) bread bowls


1 hour


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  • 3 cups bread flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
  • 3/4 teaspoon salt
  • 1 tablespoon sugar
  • 3/4 cup plus 1 tablespoon water
  • 1/2 cup milk
  • 1 tablespoon butter OR margarine



  1. Combine flour, yeast, salt and sugar in a mixing bowl. Heat water, milk and butter to between 120° to 130°F. Stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally, until a soft dough is formed.
  2. Turn dough out on a lightly floured surface; knead 6 to 8 minutes until smooth and elastic. Cover dough and let rest 10 minutes.
  3. Divide dough into 2 equal portions; shape each into smooth ball. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  4. With sharp knife, make 4 (1/4-inch deep) slashes in crisscross fashion on top of loaves. Bake at 375°F for 20 to 25 minutes or until done. Remove from baking sheet; cool on wire rack.
  5. Cut off 1/3 of loaf; hollow out loaf to form 1/4-inch thick bowl. Fill bowl with soup.

Recipe Note: Recipe can easily be doubled to make 4 bread bowls.

Bread Machine Instructions: Add ingredients to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle. When cycle is complete, remove dough from machine to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle.

Note: Check dough after 5 minutes of mixing; it should form a soft, smooth ball around the blade. If dough is too dry or stiff; add water in 1-teaspoon increments until the right consistency is reached. If dough is too soft or slack, add bread flour in 1-teaspoon increments to achieve proper consistency. Do not add more than 3 to 4 tablespoons of liquid or flour.


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