Bread Bowls for Two

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dairy free
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 2 bread bowls

Recipe photo

We're big fans of edible bread bowls; not only are they a tasty counterpart to whatever they contain, they minimize the amount of dishes in the sink once we're done eating!

Bread Bowls for Two

star rating (7) rate this recipe »
dairy free
Hands-on time:
Baking time:
Total time:
Yield: 2 bread bowls
Published: 06/26/2012





Note: Our apologies for the error in the original recipe; as of 12/24/13, the amount of water in the dough portion has been decreased from 1 1/2 cups to 1/2 cup.

1) To make the starter: Mix the water, yeast, and flour, stirring until the flour is incorporated. Cover and let rest at room temperature for about 14 hours, until bubbly.

2) To make the dough: Combine the starter with the remaining ingredients, and mix and knead by hand, mixer, or bread machine to make a soft, smooth dough.

3) Place the dough in a lightly greased bowl, cover, and let rise until doubled, about 60 minutes.

4) Gently deflate the dough, divide it in half, and round each half into a ball.

5) Place each ball, seam side up, in a generously floured mini brotform. No brotform? Place the dough seam side down on a piece of parchment.

6) Cover and let rise until noticeably puffy, about 60 minutes.

7) Tip the loaves out of the brotform onto a cornmeal-dusted baker's peel or parchment, and transfer them to a pizza stone in a preheated 425°F oven.

8) Bake the loaves on the stone for 22 to 26 minutes, until they're golden brown. No pizza stone? Simply bake the loaves on a baking sheet.

9) To make bread bowls: Cut the top third off each loaf. Scoop out the insides, and fill with your favorite hearty soup or stew.

Yield: 2 bread bowls.


  • star rating 03/20/2015
  • Mary from Virginia
  • I made these early this afternoon for dinner tonight, using one cup of my sourdough starter in place of the starter the recipe calls for. They are beautiful (much more attractively browned than the picture shown with the recipe) and the taste is amazing! They are almost large enough to cut them in half for four servings instead of two, which I attribute to my active starter. I will make them often.
  • star rating 08/31/2014
  • Kneadster from KAF Community
  • Just finished baking these and can't stop nibbling the fresh crusty outside, soft on the inside bread. The brotform baskets left a nice pattern on them, they look like they came from the bakery but taste much better. Will be making this again, thanks KAF for the baking toys and great recipes that go with them!
  • star rating 07/06/2014
  • mmmpork from KAF Community
  • This was a great recipe for my mini brotforms! I just have one question, I would like to use my KAF sourdough starter. How much KAF sourdough starter by weight should I replace the starter in the recipe with?
    Sourdough starter will give a different flavor profile to this recipe that uses an overnight starter. When using sourdough culture in a yeasted recipe, 1 cup fed sourdough starter = 1/2 cup water and 1 cup flour. I hope this is helpful in your quest. Happy Baking! Irene@KAF
  • star rating 11/05/2013
  • sparkles60 from KAF Community
  • I cut the water back to 3/4c. based on previous reviewers complaints that dough was too soft. Seemed to work out ok. Since there are only 2 of us, I especially appreciated that the recipe was written for only 2!
  • star rating 04/20/2013
  • pammy from Minnesota
  • As the two other reviewers noted, this is a VERY soft dough. I had to add over a cup more flour to get a workable dough. (and yes, I weigh my four). I baked the on a stone and they turned out well. Next time I will use less water, 1 1/2 cups is just too much.
  • star rating 10/29/2012
  • Eric from Eustis FL
  • I agree - dough was way too soft, and did not hold a round shape. What I ended up with looked much like 2 oversized hamburger buns.Haven't cut them open yet, but they seem light enough.
  • star rating 09/05/2012
  • suzieq9023 from KAF Community
  • My catalog came yesterday showcasing this recipe so I immediately made the starter so that I could bake them for lunch today. I don't have the brotform molds so placed the dough on a baking sheet to rise, as suggested. However, after the second rise it was apparent that the dough was too soft to hold its shape this way and had become 2 large round loaves that would not be deep enough to make bowls out of. I kneaded it down again and formed it into 3 loaves that would fit perfectly into my metal cereal/soup bowls and let it rise and bake inside the bowls. Turned out perfect! Nice and chewy and held up well with the taco soup I had made. Now with one leftover I will have enough sourdough bread to make french toast for the two of us this weekend!

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