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

At a glance

5 bread bowls


Choose your measure:


  1. Combine all of the dough ingredients and mix and knead them together — by hand, mixer or bread machine — until you've made a soft, smooth dough.
  2. Allow the dough to rise, covered, for 1 to 1 1/2 hours.
  3. Divide the dough into five pieces, and form them into round (not flattened) balls.
  4. 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.
  5. Uncover the balls and let them sit for 10 to 15 minutes, to develop a tough skin.
  6. While the bread is rising, preheat the oven to 425°F.
  7. Just before placing the bread bowls in the oven, mist them heavily with water.
  8. Bake the bread bowls 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.
  9. Remove the bread bowls from the oven and cool them completely before cutting the tops off and removing the insides.
  10. Store for 3 days at room temperature, or freeze for up to 3 months.