Bread Bowls I

Name: Bread Bowls I
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 90 min
Yield: 4 bread bowls
Ingredients: 2 (.25 ounce) packages active dry yeast; 1 tablespoon white sugar; 1 ¾ cups warm water (110 degrees F); 2 cups whole wheat flour; 2 cups bread flour; 2 teaspoons salt; 1 egg white; 2 tablespoons water

Rating: 3.28 stars

29 Ratings
29 Reviews
4 Photos

Bread, stew and no dishes to wash after dinner!

By JACLYN

Gallery

Recipe Summary test

prep:

30 mins

cook:

40 mins

additional:

1 hr 20 mins

total:

1 hr 90 mins

Servings:

Yield:

4 bread bowls

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

2 (.25 ounce) packages active dry yeast
1 tablespoon white sugar
1 ¾ cups warm water (110 degrees F)
2 cups whole wheat flour
2 cups bread flour
2 teaspoons salt
1 egg white
2 tablespoons water

Directions

Step 1
In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.

Advertisement
Step 2
In a large mixing bowl, combine the yeast mixture with the whole wheat flour, salt and one cup of the bread flour; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
Step 3
Place into a lightly oiled bowl, and turn to coat the whole surface with oil. Cover, and let rise in a warm place until doubled, about 45 minutes.
Step 4
Punch down the dough, and let rest 10 minutes. Divide into 4 balls. Place on cookie sheets, and flatten into disks. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
Step 5
Lightly beat the egg white with the water and brush the risen loaves with this mixture. Bake at 375 degree F (190 degree C) for 40 to 50 minutes. When done bread should sound hollow when thumped on bottom. Remove from oven, and let cool.
Step 6
Cut a circle out of the top of each loaf, and remove that part of the crust. Either remove the soft bread beneath, or compress it to form a bowl.

Nutrition Facts

Per Serving:

230 calories; protein 10.5g; carbohydrates 48.1g; fat 1.3g; sodium 1181.6mg. Full Nutrition

Reviews (29)

Most helpful positive review

Jason Strong

01/08/2004

halfed the recipe and they turned out too big than what was expected. I just halfed them again to make a bowl. Great! Read More

Helpful

(25)

Most helpful critical review

JASOND

01/08/2004

I ended up with hard "cracker" like rolls rather than bread bowls. They did not rise up into anything deep enough to hold soup. They actually worked well though as I broke them up and dipped them in the soup (which I served the old fashioned way - in bowls from the cupboard.) Read More

Helpful

(27)

29 Ratings

5 star values: 8
4 star values: 9
3 star values: 2
2 star values: 3
1 star values: 7

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

JASOND

01/08/2004

Helpful

(27)

Jason Strong

01/08/2004

halfed the recipe and they turned out too big than what was expected. I just halfed them again to make a bowl. Great! Read More

Helpful

(25)

KIMR2

09/24/2003

Great tasting and fun to eat! Read More

Helpful

(24)

EAJACOBI

01/08/2004

I followed this recipe exactly and ended up with 4 small hard bread disks... They didn't even resemble bread bowls... I would recommend using just a light bread flour and not flattening them into disks. The Italian bread bowl recipe on this site is 500 times better!!! Take a look at that one if you want a good bread bowl:) Read More

Helpful

(19)

LOVESTOCOOK

03/09/2007

I use all purpose white flour in the whole recipe and 2 tablespoons of yeast. The result is a bread that does not compete with the food inside it. I also pull out the bread inside the bowls to dip into the soup or the stew. The bowls are moist and chewy inside and crusty on the outside. Read More

Helpful

(14)

Lara

02/20/2006

This receipe worked fine -- I didn't flatten the bread to discs before baking I left them as balls. I put a home made stew in them. The bread had a nice coarse taste and texture to them perfect compliment to the stew. In addition the crust was firm and chewy/crunchy that tasted really good and held up well under the gravy of the stew. Read More

Helpful

(11)

WICKETMIKE

01/14/2004

made a corn chowder and was great. never made anything like this so was kind of scared how they would come out and was perfect Read More

Helpful

(6)

NIKKEL

11/26/2006

I used 3 cups whole wheat flour and one white. Also divided dough into 2 instead of 4 as I wanted larger bowls for putting dip in at a party. The taste was fine but they didn't raise into bowls. I would try this recipe again but don't flatten into disks at all. Whatever shape they are when they are doughy is what shape they will be when they come out. That is really the only major issue with this recipe otherwise the taste is fine and makes a nice crusty outside with a more chewy inside. Read More

Helpful

(6)

MERR2D2

12/15/2005

I used totally whole wheat flour and they turned out great. Read More

Helpful

(5)

More Reviews

Back to Bread Bowls I

All Reviews for Bread Bowls I

- of Reviews

Bread Bowls I

Servings Per Recipe: 4
Calories: 229.8

% Daily Value *

protein: 21 %

carbohydrates: 16 %

dietary fiber: 32 %

sugars:

fat: 2 %

saturated fat: 1 %

vitamin a iu:

niacin equivalents: 60 %

vitamin b6: 16 %

folate: 27 %

calcium: 2 %

iron: 16 %

magnesium: 31 %

potassium: 9 %

sodium: 47 %

thiamin: 35 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.