About this recipe: You may have seen them in shops, but all the better to make your own bread bowls at home! Lovely when served with a creamy vegetable or potato soup or with chilli con carne. They freeze well for up to 1 month, if desired.
Excellent recipe. I have made it twice, the second time making six bowls instead of eight, so they were a bit larger and taller and easier to remove the bread. Be sure to bake the loaves long enough so they sound hollow when tapped. They get a nice golden color and great crust. This recipe is a winner! - 21 Feb 2014
The only reason why I am knocking off a star is that I think you should make the recipe int0 SIX bread bowls, not 8... the size you get making six seems perfect. I also did olive oil instead of veg., and I added 1 tbsp. of sugar. I used entirely bread flour, not all purpose. I took the advice of another reviewer and let it rise with a steaming pot in the oven-- worked great! We ate this with "Super Sloppy Joes" (search for it) in the middle with cheddar cheese on top. Deliciously filling. One thing to remember though-- making six bowls means they need a little extra time in the oven, maybe 5 minutes or they are a tad doughy. - 24 Feb 2006 (Review from Allrecipes US | Canada)
These were very good but a bit time consuming. They baked up nice and crispy on the outside, just a tad doughy on the inside still. Next time, I will bake 2 or 3 mins. longer. I used bread flour instead of all-purpose, perhaps that had something to do with it. I cut back on the salt to 1-1/2 tsp., next time I will add the whole amount. As per others' recommendations, I used olive oil and added a Tbsp. of sugar. I made 6 bowls, which were a good size, but very filling. (A secret I learned from Alton Brown from the Food Channel - place the dough in an oiled bowl or tall container. Cover with a cloth. Boil water and pour into a bowl. Place both in the oven. The steam creates the perfect temperature for rising the dough. Works great every time!) - 16 Jan 2006 (Review from Allrecipes US | Canada)