Filed Under: Bread | Savory | Videos

Homemade Bread Bowls

By Tessa Arias
October 17th, 2022
4.91 from 10 votes
4.91 from 10 votes

This Homemade Bread Bowls recipe is so easy to make! Slightly crusty and chewy on the outside, super soft on the inside, and perfect for filling with your favorite soup or chili to create the ultimate comfort meal! Made from simple ingredients you may already have in your pantry.

Yield: 6 bread bowls

Prep Time: 15 minutes

Cook: 30 minutes

Tessa's Recipe Rundown...

Taste: A perfect accompaniment to any soup! So much better than crackers.
Texture: Crusty on the outside, soft and fluffy inside. When you get a creamy soup inside, everything just becomes that much more magical.
Ease: Pretty easy, especially if you follow along with the baking tips in the pink tip box below.
Appearance: So rustic and comforting.
Pros: Make restaurant-quality food at home and have the best soup experience of your life!!
Cons: Carb overload.
Would I make this again? Yes!

There’s nothing quite as comforting as a bowl of piping hot soup, especially when it’s inside a Homemade Bread Bowl! Seriously, these bread bowls are the best. You’re going to adore them.

Your family will think your dinner was catered by some fancy café – they don’t have to know these are actually quite simple to make!

What will you fill your homemade Bread Bowl with?

How to Make Bread Bowls

What is a Bread Bowl?

You may have seen Bread Bowls at your local Panera Bread or Dominos. They are basically a large bread roll, hollowed out and filled with soup – and then you get to eat the bowl! Simply cut out the center of your bread bowl, fill with a delicious creamy soup, and enjoy. Tear off pieces of the bread bowl as you finish your soup, and finish by enjoying the whole bowl itself.

Are Homemade Bread Bowls hard to make?

This Bread Bowl recipe is actually super easy to make. I know yeast can seem intimidating if you’re not experienced with it, but this recipe is straightforward, and I’ll walk you through every step. I think this is a terrific beginner bread recipe – and the best part is, if they’re not super pretty to look at, it doesn’t matter since you’ll be carving out the middle to fill with soup anyways. 😉

Ingredients for Bread Bowls:

  • Bread flour and all-purpose flour – Measured correctly! We’re using a mix of bread flour and all-purpose flour to get the benefits of both. Bread flour contains a higher percentage of protein than all-purpose flour, so we’ll gain the structure that our bread bowls need by using this – plus it makes the bread nice and chewy. All-purpose flour will keep the interior of the bread soft, which is what we’re looking for here!
  • Yeast – This homemade bread bowl recipe uses regular instant yeast. Read about the differences between Active Dry Yeast vs. Instant Yeast here.
  • Warm water – Use warm water to help speed up your rise time. About 110°F is perfect. Make sure it’s not too hot, as this will kill the yeast and your dough won’t rise! Too cold, and your dough will take forever to rise.
  • Olive oil – To add a little richness to the bread.
  • Granulated sugar – Just a little sugar helps to “feed” the yeast, assisting in the bread rising.
  • Garlic powder and fine sea salt – For flavor.
  • An egg – For the egg wash to assist in browning these bread bowls, and giving them a nice, slightly crisp exterior.
  • Optional: Cornmeal – Yellow cornmeal can be used as a base for your bread bowls to rise and bake on, and it will give a wonderful, rustic texture and flavor to your bread bowls. It’s a totally optional addition, and if you prefer to skip it, simply line the baking sheets with parchment paper instead.

Can I Use Only All-Purpose Flour?

Not really. We are using some all-purpose flour to help keep our bread super soft, but it won’t work as well to only use all-purpose flour. It simply doesn’t contain enough protein. Bread flour contains a higher percentage of protein, which allows us to build that structure needed for the gluten to develop and proper chewy, delicious bread to form! The combination of the two types of flour here will create the best consistency for bread bowls – soft but chewy and delicious!

How to Make Bread Bowls Overview:

  1. Mix the yeast, warm water, olive oil and sugar together in the bowl of a stand mixer. Allow to sit for 10 minutes, to bloom the yeast. It should look foamy and thickened.
  2. Mix together the flours, garlic powder and salt in a separate medium-sized bowl.  Once the yeast mixture has bloomed, add the dry mixture to the yeast mixture and begin to mix on low speed.
  3. Turn the mixer up and knead. Once the ingredients are incorporated, turn the mixer up and allow to knead until the dough is smooth, elastic and only a little sticky.
  4. Allow to rise. Once the dough has been kneaded, place it into a lightly oiled, large bowl. Cover with a towel or plastic wrap and allow to rise until doubled in size. The time it takes will entirely depend on your kitchen environment; the cooler your kitchen is, the longer this will take.
  5. Deflate the dough. Gently deflate the risen dough and place onto a lightly floured surface.
  6. Divide the dough into 6 even pieces. Using a floured bench scraper, divide the dough into 6 equal-in-weight pieces.
  7. Shape each piece into a ball (most important step!). Using your fingers, gather sections of dough towards the same central point at the bottom and pinch together so you form a very taut ball. If your dough ball is not a tight taught shape, it will not rise up nice and tall. Roll around the seams around the counter to seal. Place 3 dough balls per sheet on your prepared baking sheets. Score each dough ball.
  8. Allow to rise again. Cover both trays and allow to rise, about 30 minutes, or until doubled in size.
  9. Egg wash. Once doubled in size, lightly brush the tops of each dough ball with egg wash.
  10. Prepare the steam tray. Preheat your oven to 400°F. Place an empty broiler tray on the top shelf of your oven while your oven preheats.
  11. Bake. As you place the tray(s) in the oven, carefully add 1 cup of boiling water to the heated broiler tray and quickly close the oven door. This creates steam in your oven, and helps the bread bowls develop a nice golden brown, crisp crust. Bake one tray at a time (or both, if they will fit on one shelf in your oven!) for about 25-30 minutes, rotating each tray halfway through baking for even browning.
  12. Cool, and carefully cut out the tops and middles of your bread bowls. When the bread bowls are cool enough to handle, carefully cut a large round out of the top of each bread bowl with a knife. Scoop out the center and fill with soup.

How do I knead this dough?

If you have a larger capacity stand mixer, such as a 6qt size, that’ll be ideal for this recipe. Make sure your mixer is fitted with the dough hook. It’s quite a lot of sturdy dough so older mixers on their last legs will likely struggle to knead.

Can I Make this Recipe Without a Mixer?

Sure – if you’re up for a workout! Yes, your KitchenAid will help a lot in mixing and kneading your bread bowls, but there’s no reason you can’t knead it by hand. Fair warning, it’s going to take a bit of elbow grease and give your arms and hands a workout! Here are more instructions for how to knead dough.

Why am I Cutting an ‘X’ Into the Top of the Bread Bowls?

This is called “scoring” the dough. This encourages the bread to evenly rise and then expand in the right spots, without “blowing out” in undesirable spots, such as on the bottom or sides. Be sure to use a sharp knife when scoring so that you can score evenly without tearing the dough.

Why am I Adding Boiling Water to a Tray in the Oven When Baking?

This is how home ovens can replicate a professional oven’s steam-creating function! By placing a boiler tray on the top shelf of your oven while it preheats, and then adding a cup of boiling water to the hot tray when just about to bake, we can simulate that steam injection professional ovens create, and make a more humid environment as our bread bakes. This is how we can achieve a crisper exterior to our bread bowls and end up with a wonderful crust. You can skip this step, but your bread will be softer and won’t develop the same sturdy crust that’s perfect for filling with soup, and therefore your bread bowl might get too soggy and/or fall apart.

What do I do with the Piece of Bread I Cut Out?

  • Serve that piece of bread with the bread bowl and dunk into the soup
  • Repurpose that chunk of bread into croutons for future salads

Do Bread Bowls Get Soggy?

Yes, they can. I recommend serving a creamy soup, rather than a broth-based soup, in these bread bowls to avoid too much sogginess. The longer the soup-filled bread bowls sit, the soggier they will become, so you can avoid that by serving right away.

TESSA’S TIP: Once the bread bowls are baked and the centers have been scooped out, place them back on a baking sheet and toast in the oven at 350°F for a few minutes or until slightly dried out and crunchy at the edges. This will help prevent sogginess. You can even brush the interior of the bread bowls with olive oil or butter, or even a garlic infused oil or butter, for added flavor! Another fun idea is to sprinkle the bowls with Parmesan cheese before toasting to add some savory cheesy flavor to your soup.

How to store Bread Bowls:

These bread bowls will keep for 3 days in an airtight container, stored at room temperature. Don’t refrigerate these bread bowls, as it will dry them out faster. Refresh in a 400°F oven for 5-10 minutes, or until warm, before filling with soup and serving.

Can you freeze Bread Bowls?

We haven’t tried freezing this dough, but you can definitely freeze the fully baked bread bowls. Once cooled, place the fully baked bread bowls in a ziptop bag or in an airtight container for up to 3 months. To thaw, leave at room temperature for a few hours or overnight, and reheat in a 400°F oven for 5-10 minutes, or until warm.

Best Soup and Dip Recipes to Fill Your Bread Bowls:

More Homemade Bread Recipes:

4.91 from 10 votes

How to make
Homemade Bread Bowls Recipe

Yield: 6 bread bowls
Prep Time: 15 minutes
Cook Time: 30 minutes
Inactive Time 1 hour 15 minutes
Total Time: 2 hours
This Homemade Bread Bowls recipe is so easy to make! Slightly crusty and chewy on the outside, super soft on the inside, and perfect for filling with your favorite soup or chili to create the ultimate comfort meal! Made from simple ingredients you may already have in your pantry.


  • 1 cup (152 grams) cornmeal, optional, for baking sheets
  • 4 1/2 teaspoons (2 packets or 14 grams) instant yeast
  • 2 1/2 cups (590 ml) warm water (110°F)
  • 2 tablespoons (25 grams) olive oil
  • 1 tablespoon (13 grams) granulated sugar
  • 4 cups (508 grams) bread flour
  • 3 cups (381 grams) all-purpose flour
  • 1 teaspoon garlic powder
  • 2 teaspoons fine sea salt
  • 1 egg, for egg wash
  • 1 tablespoon water, for egg wash
  • 1 cup (236 ml) hot water, for oven


  1. Line two rimmed baking sheets with parchment paper. Or, for added texture (and to prevent sticking), take 1 cup of cornmeal and divide between the two baking sheets in place of parchment. Set aside.
  2. In the bowl of an electric stand mixer, stir together the yeast, water, olive oil, and sugar. Let the mixture bloom for 10 minutes.
  3. In a medium-sized bowl, whisk together both flours, garlic powder, and salt. Attach the dough hook to your mixer and gradually add the dry ingredients to the yeast mixture on low speed. The dough will come together and start to look a bit shaggy. Turn speed to medium-low and knead until the dough is smooth and elastic but still sticky, about 5 minutes. You can also slightly moisten your hands with oil and knead by hand for about 10 minutes. Transfer the dough to a large, lightly oiled bowl, turning to coat. Cover with a damp cloth or plastic wrap, and let rise in a warm place until doubled in size, about 30 minutes to 1 hour.
  4. Gently deflate the dough and turn it onto a lightly floured surface. Using a floured bench scraper, divide the dough into 6 equal pieces, each weighing around 250 grams. Stretch each portion into a tight ball, pinching the bottom with your fingers and rolling around on the counter to seal and shape. If the ball is shaped too loosely it may deflate while baking, so be sure to make a nice tight shape.
  5. Place 3 balls onto each prepared baking sheet. Slash the top with a sharp knife to score in an X shape. Cover and let rise again until doubled in size, about 30 minutes.
  6. Meanwhile, preheat the oven to 400°F and place an empty broiler tray on the top shelf.
  7. In a small bowl, beat the egg with 1 tablespoon of water. Brush evenly over the shaped bread bowls.
  8. Place baking sheet on the center rack. If both baking sheets fit into your oven, place them both on the center rack; otherwise, bake one at a time.
  9. In a swift movement, pour 1 cup of hot water into the broiler tray and quickly close the oven door. Bake for 25 to 30 minutes, rotating the pan(s) halfway through the baking time. Bake until the tops are golden and when carefully tapped underneath, the bread bowls sound hollow. If baking another pan, refill the broiler tray with more water before baking. Note: Your kitchen may appear a bit smokey due to the steam produced in the oven.

  10. Let the bread bowls cool completely on the pan. Cut a large round from the top of each loaf and scoop out the center. Fill with hot creamy soup and serve immediately.

Recipe Video

Recipe Notes

These bread bowls are best served with a creamy soup. Anything too watery will just soak right through.
Course : Main Course
Cuisine : American
Keyword : bread bowl recipe, bread bowls

This recipe was originally published in 2014 and updated in 2022 with new photos and recipe improvements. Photos by Joanie Simon.

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Trudi — October 19, 2022 at 4:30 pm

    We love creamed soup in bread bowls! We had clam chowder in a bread bowl on our honeymoon 32 years ago, and love to repeat it whenever we can. This recipe makes perfect bread bowls that are extremely tasty. They are easy and fun to make and I can’t wait share them with my family over the holidays.

    • #
      Kiersten @ Handle the Heat — October 20, 2022 at 11:55 am

      Yay!! So happy to hear that these bread bowls were such a hit, Trudi!!

  2. #
    Jenn Z — February 12, 2021 at 2:07 pm

    I love this recipe. It is so versatile, I have used it to make submarine buns, braided bread, bread loaf for garlic bread.

  3. #
    Jane — February 5, 2021 at 1:35 pm

    How to store overnight

  4. #
    Cortney — February 3, 2021 at 7:16 am

    Would these rolls work well for French dip sandwiches? Maybe if I made them smaller and made 12?

    • #
      Tessa — February 3, 2021 at 2:51 pm

      I think that should work! Enjoy!

  5. #
    Ford — October 18, 2020 at 2:27 pm

    This is my favorite bread bowl recipe. I make them at least 6X’s a year. My family thinks I’m the greatest baker in the world lol. Thank you so much for this great recipe. I haven’t figured out how to post a picture but I’ll post some as soon as I do!

  6. #
    Amber — December 10, 2019 at 10:06 pm

    I just made two batches of this tonight, back to back. The first batch I did as the video showed and combined both of the flours, dumping in half to make my initial slurry. I ended up needing to use about a half a cup more flour to get my dough ball to come together in my mixer when it was all said and done. The second batch I followed the WRITTEN instructions of using only the bread flour in the initial slurry; this led to a Play-Doh like consistency, as another commentor had mentioned, and used exactly the 7 cups recommended. Luckily I have baked bread before so I knew to adjust my flour levels accordingly while mixing, paying attention to the consistency rather than volume. I broke into one of the bowls while it was still piping hot, to sample before serving at a dinner party tomorrow, and the bread was DIVINE! Excited to wow my friends with Creamy Chicken and Wild Rice soup in my homemade bread bowls. Thanks!!

  7. #
    Stéphanie Lagrange — November 18, 2019 at 1:41 pm

    Is it possible to freeze those bowl?? If yes should I cook them first ??

  8. #
    Kortnee Heck — November 14, 2019 at 6:07 am

    This was my 1st recipe I made of yours. Yeast and I don’t get along and I was nervous to try making homemade bread. The bread bowls turned out perfect! Thank you for your step by step video and instructions. Can’t wait to try more of your bread recipes.

    • #
      Tessa — November 14, 2019 at 1:45 pm

      Wonderful! I’m so happy to hear that. The more you work with yeast the easier it gets 🙂

  9. #
    Farida Rivera — November 6, 2019 at 3:24 pm

    What is the difference in bread flour and all purpose flour? I have always made bread with all purpose so I’m a bit confused.

  10. #
    Kim — November 1, 2019 at 4:33 pm

    I have made these several times. Always a hit and never had to adjust or had issues. Wife got me a stand mixer because I bake so often now. This recipe has been added to my personal recipe book. Hope to pass it on to my kids when they get older!

  11. #
    James — April 28, 2019 at 10:58 am

    I made these today. Living in Japan my oven is significantly smaller (like everything else here), so I froze half the dough and made 4 smaller bowls of the other half of the dough. At the end of the day they turned out well.

    My mixer was not happy with kneading these on the first speed setting which is what KitchenAid recommends for kneading dough, but it was ok on #2 speed, not sure what the deal is there.

  12. #
    Connie — December 7, 2018 at 2:08 pm

    Tessa, I was so excited to make these bread bowls. I believe my problem may have been not rolling tightly enough, although I have always been told to not overwork yeast breads. After the rising of the “balls” I brushed the egg white on the tops and that seemed to deflate them some. When they baked they spread out on the baking sheet. They aren’t very deep although the look nicely browned and smell wonderful. I would like to try again for the holidays when my family is here, but need some recommendations. Thank you so much!

  13. #
    Pamela Ventorini — October 24, 2018 at 10:39 am

    This was a super easy recipe. This was the first time I have made bread bowls. I will make these again without hesitation. If any one finds a dog hair in their bread bowl, its their lucky day. They can do the dishes.

  14. #
    Sandy Long — October 2, 2018 at 7:00 am

    Anyway you could. Ale these ahead and freeze, maybe after cooking and before cutting? If so how long.

  15. #
    Daniel — June 23, 2018 at 11:42 pm

    Hello! Can I freeze the bread and bake it at another time when I need it?

  16. #
    Nancy W — May 5, 2018 at 10:11 am

    When I measured out my AP flour – 3 cups – it weighed a lot more, 15 oz, than your 13.5 oz. Do you sift first? Is it preferable to go by the weight of the flour or the cups? Thanks!

  17. #
    Pam Allen — February 1, 2018 at 2:10 pm

    Tessa, I have tried so many recipes for bread for 10 yrs. and was still looking. But now I don’t have to any more!!! YOUR recipe is the BEST EVER that I have tried!! Came out PERFECT the first try and I can’t THANK you enough for the recipe and video!! I used to get so nervous trying bread recipes and none of them ever came out, and I always had to start over and throw away time after time again. Love your website and recipes Thanks so much!

    • #
      Tessa — February 4, 2018 at 2:25 pm

      Yay!! Thanks so much for sharing this, Pam 🙂 🙂

  18. #
    Phil — February 18, 2017 at 8:57 am

    RE: Bread Bowl recipe.

    I prefer to calculate ingredient amounts by weight but I’m a little confused because when I weight 4 cups of, say, bread flour, I come up with 480 grams. Your recipe shows 4 cups at 510 grams. As I am new to baking bread, I am just not sure which to use. My instinct tells me to use your gram calculation. Am I right? Thanks.

  19. #
    Sharon — January 30, 2017 at 1:51 pm

    I just took these out of the oven.I did by hand as I don’t have a mixer.They look great,although they didn’t rise as high as I wanted but high enough to still be will be serving Chili in them.Thanks !!!

  20. #
    Shajahan — December 18, 2016 at 8:30 pm

    Hi, I have to commend you for this recipe. This iS by far the bEst bread bowl recipe I made roasted tomato soup in the bowl

  21. #
    Katrina — August 28, 2016 at 2:27 pm

    Hi Tessa! I made these homemade bread bowls today and they turned out perfect (better than the homemade potato soup I made to fill them!). I’ve never had any luck with breads turning out, and was very excited that these actually worked for me. I think your video was fantastic and I’m pretty sure that’s the reason they turned out so well! This recipe is a keeper and is going in my recipe box!

    Thanks again!

    • #
      Tessa — August 30, 2016 at 4:29 pm

      Wonderful!! So happy to hear that 🙂

  22. #
    Rebecca — August 13, 2016 at 12:46 pm

    Hi from Amarillo!! Just found this recipe and had to make it. Problem, I don’t have a stand mixer so I have to do by hand. Question, how by hand do I get dough smooth and shiny? Help 🙂

    • #
      Tessa — August 14, 2016 at 9:39 am

      Lots of upper body strength 😉

    • #
      Cheri — March 10, 2020 at 4:40 am

      if I don’t have a stand mixer yesterday handheld can I make this?

  23. #
    Tal — May 17, 2016 at 10:49 am

    So excited to make these! Can the recipe be doubled? Thanks!

  24. #
    Eujeanp — May 12, 2016 at 10:09 am

    Love the recipie and the bread bowls came out beautiful, only thing, they must have cooked a scootch too long because they are stuck on my cookie sheet! I even put down some corn meal on the oil but the bread is cemented on. It looks like to remove them I’m going to have to destroy these beautiful chewy domes. I think parchment paper next time

  25. #
    plasterer bristol — May 6, 2016 at 11:04 pm

    Yummy, what a great recipe. been looking for decent bread making recipe. Thanks for sharing.


  26. #
    Erin — April 3, 2016 at 6:17 pm

    These bread bowls turned out pretty well and I think it was really simple to make. I had the time so I let them rise for at least an hour each rise. I couldn’t figure out how to roll them like you did so I just rolled them into a ball as best I could. I was nervous about the egg wash causing deflation based of previous comments so I brushed 3 prior to the second rise but it didn’t cause deflation at all. I made your loaded potato soup to serve in them and unforunately that turned out like mashed potatoes so it was a pretty big let down but oh well. It was my fault for making that soup as I should have made broccoli cheddar. I will be using the leftover bowls to make cheesy garlicky pull apart bread and I think that will be really good!

  27. #
    Richard — March 27, 2016 at 7:06 pm

    First off, the recipe really does come out tasting great! As someone else noted, there was deflation after putting on the egg wash, happened immediately. I was actually making two batches at the time, so the second batch did not get any egg wash. Granted the initial batch with egg wash had a nicer color, but wouldn’t make a good bread bowl. The second washless batch were perfect, though not as pretty, granted most of the good color is being cut out anyway.

    Wish I read that comment before cooking and added the wash prior to rising.

    One other note, the recipe seems to imply you can make these on a single baking tray. I could only fit three per tray, these make large bowls!

  28. #
    Erin — March 24, 2016 at 8:36 pm

    Hi! I am planning to make these this weekend. One question, did you use instant dry or active dry? I have active dry so I am assuming I would just need to proof it first if I don’t pick up instant dry. This is my first homemade bread attempt so I want to make sure I understand. Thanks these look amazing!

  29. #
    Dave — February 27, 2016 at 10:19 am

    I made these bowls using your YouTube video for a small dinner party at my house where we served stew. They turned out great! Overfilled each bowl, pouring a bit of the stew to one side as if it was overflowing from the bowl, and placed the trimmed up top of each bowl back in place. Served the centre’s we cut out as separate little balls of dipping bread. Had enough left over that my.partner and I split the last loaf between us and hollowed out either side for lunch the next day.
    Will definitely be making these again very soon. Thanks!

  30. #
    Jess — February 19, 2016 at 6:42 am

    Loved these bread bowls! You gave some great tips and mine came out perfect! One thing I did wrong I think (but was still able to make great bread bowls) was I let my yeast mixture proof. I realized later that yours was soupy and it does not say anywhere in recipe to proof – it was just a bread making habit (I make a lot of bread). I would highly recommend this recipe to anyone and it was easy!

    Oh I think the deflating issue some were having was possibly not from getting all the wrapping dough in a tight enough ball for the second rising thus leaving too much air in dough? Just a thought.

  31. #
    Christina — February 17, 2016 at 1:36 pm

    I’ve made these twice in barely over a week, once for a Super Bowl party, then again for a birthday party the following week with the same group of friends. Instead of making them as soup bowls, I needed something for a spinach dip, so I made 2 larger loaves instead of the 6 smaller ones. It was such a hit at the Super Bowl party that when I showed up to the birthday party, bread in hand, there were actual cheers. I hollowed out one loaf for the dip, and cut the other loaf up to use as ‘chips’. I guess I won’t have to think about what to bring to parties anymore. I have my ‘thing’.

  32. #
    Angel — January 29, 2016 at 7:39 am

    I have a question Tessa, could we incorporate garlic in this bread bowl recipe? We are wanting to make Garlic bread bowls and put spaghetti in them. My husband and I have really been into cooking shows and on line videos and recipes. And we both love to eat healthy. Thanks Angel

  33. #
    Kathy — January 12, 2016 at 3:43 pm

    Can you freeze the bowls that you don’t use? Also if you can should I scoop out the middle first?


  34. #
    Alea — January 12, 2016 at 10:55 am

    This sounds great can’t weight to try this. Love the video

  35. #
    Roy cogs — January 8, 2016 at 8:00 pm

    Not sure if I just missed it or not but how much flour is used in this recipe?

  36. #
    Donna — August 13, 2015 at 6:21 pm

    Hi, I have to commend you for this recipe. This iS by far the bEst bread bowl recipe. I’ve already made it and my family and friends loved it. I put cream of broccoli soup in them. Thank you so much for sharing. You have wonderful, successful recipes.

    • #
      Tessa — August 15, 2015 at 8:18 pm

      Wonderful to hear, Donna! So glad you enjoy the recipes 🙂

  37. #
    Jay — April 27, 2015 at 11:07 am

    Can i make these a couple days in advance? Having dinner party would love to serve these but so much to do and doing lots of prepping before.

    • #
      Tessa — April 27, 2015 at 9:24 pm

      That should be fine! I might refresh them in the oven (350°F for about 5 minutes) to make sure they’re not too soft or stale.

  38. #
    Ashley — March 5, 2015 at 12:03 pm

    First off… I’m terribly sorry that guy just killed the bread baking good mood with lunacy. Secondly, I’m mid making these right now and all seems well:) thanks for the recipe, I think the mister is going to be very happy to come home to his favorite beef stew fancied up a bit 🙂

    • #
      Tessa — March 9, 2015 at 3:40 pm

      Hahah 🙂 Hope you and the mister enjoyed!

  39. #
    Keith — February 20, 2015 at 4:04 pm


    I have no idea what I did wrong but mine came out so very, very wrong.

    I added the water, oil, sugar and yeast to the bowl of my stand mixer. I waited for the yeast to activate and bloom. I added the 4 cups of bread flour and tried mixing it all together with a fork.

    And that’s where things went tragically wrong. Instead of turning into a soupy mixture mine went straight to Play-Dough consistency.

    After switching to a dough hook and adding the rest of the flour the dough became one large solid mass with a bunch of, for lack of a better description, crumbles that never really came together.

    Could I have added a bit more water to help loosen things up? Any thoughts?


    • #
      Tessa — February 20, 2015 at 4:47 pm

      Oh no! I’m sorry to hear that! I’m not quite sure what happened but it sounds like something was very wrongly measured? I’ve never had this happen to me before so sadly I can’t offer much help. My only thought would be that there was somehow too much dry ingredient volume or that the dough needed more kneading time, but I can’t be sure.

  40. #
    Barrett — February 4, 2015 at 9:04 pm

    Hey Tessa!

    Great video and very much kneaded (little bakery humor for ya, good ole Dad joke and I’m not even a dad) because I wasn’t understanding how to mold it. I made this tonight with chili and it was good but it had a very yeasty, if thats a word, flavor. I was wondering if adding less yeast would help or if there is a trick to mask that taste. I like adding garlic powder to my breads but i didn’t want the bread to over power the chili so I didn’t put to much in.

    Thanks again

    • #
      Tessa — February 20, 2015 at 4:45 pm

      I’m not sure you’ll get enough rise with less yeast unfortunately, though you can definitely try. I’ve never attempted to mask that taste because I actually enjoy it!

  41. #
    Jessie — January 31, 2015 at 3:59 pm

    Omg there amazing,thankyou! =)

  42. #
    Raphy — January 4, 2015 at 8:27 pm

    These look amazing! I am definitely going to try these. Can I make them with only AP flour, or do I need the bread flour? Will it make a big difference?

  43. #
    Gary — November 3, 2014 at 5:24 am

    Tessa… Great recipe and your excellent direction…Came out perfect.. I have 2 questions…1.Can I use part whole wheat flour and does it change the proportions? 2. Can I make these gluten free w/ GF flour? or any other? Thanks again…

    • #
      Tessa — November 3, 2014 at 9:32 am

      I would start by using no more than 50% whole wheat flour, it might make the bread bowls very heavy and dense. As for the GF flour, I have no idea, I have almost no experience baking GF bread.

  44. #
    Nancy — November 2, 2014 at 5:28 pm

    Tessa THANK YOU! This came out perfectly. Filled with chicken and butternut squash chili. Since I know I’ll be making this recipe again can you please tell me what I did wrong though – when I brushed the risen loaves with egg white they fell about 30%?

    • #
      Tessa — November 3, 2014 at 9:33 am

      If that happened, I would suggest brushing the shaped loaves BEFORE they rise then cover and let them rise with the egg white brushed on top.

  45. #
    KrIsten — October 28, 2014 at 2:29 pm

    Sadly my towel stuck to the rolls during the final rise. Pulling it off caused the rolls to fall flat. They didn’t work for bowls but they didn’t taste too bad so we used the bread to dip in our soup instead

  46. #
    Jen — October 25, 2014 at 1:20 pm

    I cannot wait to try these. I have the best soup recipe. My family always says the only way to improve it would be to serve it in a bread bowl. Yum.

    My stomach is growling.

  47. #
    Wendy — October 14, 2014 at 7:24 am

    Tessa, your videos are fantastic, thanks for taking the time to post this one, especially for bread-making-newbies like me. 🙂

  48. #
    amy — October 8, 2014 at 9:21 am

    Just wondering if this would change the recipe if I wanted to make the dough in a bread machine. I don’t have a standing mixer with a dough attachment. and really don’t want to mix it all by hand.

    • #
      Tessa — October 8, 2014 at 6:12 pm

      I don’t see why you couldn’t do the kneading and the first rise in a bread machine!

  49. #
    Natasha — September 26, 2014 at 7:50 am

    These bread bowls look awesome! They would add a touch of fanciness to any dinner. I don’t have a furry pet, but I have an awesome bearded dragon named Ricco!

    • #
      Tessa — September 26, 2014 at 8:29 am

      That’s awesome!!

  50. #
    Gaby — September 24, 2014 at 12:46 pm

    I need to make these now! So delicious!

  51. #
    ashley – baker by nature — September 24, 2014 at 12:23 pm

    OK. From now on I want to eat ALL meals from a homemade bread bowl. And that’s that.

  52. #
    Lauren @ Hall Nesting — September 24, 2014 at 6:13 am

    I love the thought of a homemade bread bowl! Thank you for the video too!

  53. #
    Meagan @ A Zesty Bite — September 24, 2014 at 5:59 am

    If you want to make your soup awesome you should always put it in a bread bowl. Love these homemade ones.

  54. #
    Susan — September 24, 2014 at 4:52 am

    Alfie is SO CUTE. I’m a sucker for doggies. My dogs sleep on (in, actually – under the covers, sometimes head on the pillow) the bed with my husband and me. They’d never make it in the wild, those spoiled puppies.

    Yum!! I have to say, I’m also a sucker for bread bowl soups, so I’m going to try this for dinner tonight!

    I have a recipe request – do you have a good copy cat recipe for Panera’s broccoli cheddar soup? I’d LOVE to be able to put it in these bowls! 🙂 All of the recipes I’ve seen have been super caloric, while Panera’s is fairly tame in the calorie department.

    Thank you so much for your blog! I look forward to all of your recipes! 🙂

    • #
      Tessa — September 26, 2014 at 8:34 am

      Thank you!! How cute 🙂 🙂 I still can’t believe our dogs have wolves as ancestors haha! Thanks for the recipe request. We just started to get Panera bread in Phoenix so I’m going to have to try the broccoli cheddar again!

  55. #
    Taylor @ Food Faith Fitness — September 24, 2014 at 4:30 am

    Your videos are the best! And so are bread bowls, so there is a whole lot of awesome going on here! Pinned!

    • #
      Tessa — September 26, 2014 at 8:34 am

      Thank you!!

  56. #
    Rachel Cooks — September 24, 2014 at 4:09 am

    These look awesome Tessa! Loved the video 🙂

    • #
      Tessa — September 26, 2014 at 8:34 am

      Thanks Rachel 🙂

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