Bread Bowls

star rating (3) rate this recipe »
Recipe photo

Bread Bowls

star rating (3) rate this recipe »
Published prior to 2008

Ideal for chili, a thick, hearty soup or stew, these bread bowls are more than recyclable -- they're delicious!

3 cups King Arthur Unbleached All-Purpose Flour
1 cup semolina
2 1/4 teaspoons instant yeast
1 tablespoon non-diastatic malt OR 2 teaspoons sugar
1 1/2 teaspoons salt
1 1/2 cups water

Combine all of the dough ingredients and mix and knead them together -- by hand, mixer or bread machine -- till you've made a soft, smooth dough. Allow the dough to rise, covered, for 1 to 1 1/2 hours.

Divide the dough into five pieces, and form them into round (not flattened) balls. Place them on a lightly greased or parchment-lined baking sheet, cover lightly, and set them aside to rise in a warm place for 1 1/2 hours, or until they've almost doubled in size.

Uncover the balls and let them sit for 10 to 15 minutes, to develop a tough skin. Just before placing the bread bowls in the oven, mist them heavily with water. Bake the bread bowls in a pre-heated 425°F oven for 18 to 22 minutes, until they're a deep, golden brown. Turn off the oven, prop the door open a little, and leave the bread bowls inside for 15 minutes; this will keep the crust crisp.

Remove the bread bowls from the oven and cool them completely before cutting the tops off and removing the insides; (reserve the insides to make bread crumbs). Yield: 5 large bread bowls.


  • star rating 01/11/2014
  • kathleen grant from flanders, nj
  • Mine were absolutely perfect. I used my bread machine on the dough cycle for mixing and kneading. I used my ceramic bowls - greased and floured to help form the round loaves. I also put in some KA granular lecithin. Inasmuch as I had no semolina, I used KA pasta flour. Started them for 10 mins at 500 and then turned down to 450. Wonderful crust and great texture inside.
  • 11/15/2011
  • stacielk from KAF Community
  • A friend and I made these today and they did not turn into nice round bread bowls. They ended up more like a 1inch tall bread roll-type thing. Any suggestions as far as forming, rising times, adding more flour maybe to make them into more of a bowl shape?
    Drop an email or phone our bakers hotline. They'll be happy to help you troubleshoot. MJR @ KAF
  • star rating 01/29/2009
  • Hope Gasping from Oxford Hills, Maine
  • This is one of our family's favorites...the only changes I make are using half whole wheat, half white, and I use a Brotform for the second rise so I get a nice boule instead of the individual bread bowls.