Bread Bowls

Yield: 8-10 bowls, depending on size


  • 4-4 1/2 C. (500-550 g) flour
  • 1 T. yeast
  • 1 1/2 C. (375 ml) warm milk
  • 1 T. sugar
  • 1 tsp. salt
  • 2 C. (250 g) shredded cheddar, Gouda or Provolone cheese
  • 1 egg yolk
  • 1 T. water


  1. Combine yeast with 2 C. (250 g) flour. Add the warm milk, sugar, and salt. Stir in the cheese. Beat well.
  2. Stir in the rest of the flour, kneading on a floured board when the dough gets stiff. Let rise until double (1 1/2 - 2 hours).
  3. Grease the OUTSIDE of 8 ovenproof custard cups or bowls (I use Corelle bowls.)
  4. Punch down dough and divide into 8 equal pieces. Roll each piece into a circle (the size will vary depending on the size bowl you use). Fit over the cups or bowl.
  5. Place bowls on a cookie sheet; bake at 375ÂF (190° C) for 10 minutes.
  6. Remove from oven and turn the bowls right-side up. Bake 5 minutes more.
  7. Gently remove the bread from the cup/bowl, using a knife to loosen any edges that stick.
  8. Brush the inside of each bowl with a mixture of the egg yolk and water beaten together. Bake 5 minutes more until the bowls are golden brown.

Step-by-Step Instructions

This recipe can be found on page 38 of O Taste & See Some More!

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