This is an old post from several years ago. i decided make bread bowls today and since my pictures in the RV didn't come out that well i thought i'd just copy the old blog post.
i've played with a couple different bread bowl recipes, and this is my favorite. They are very easy, yummy and hold soup well. They are not your traditional bread bowls that have to be hollowed out, they are literally a bowl made of bread.
1 cup warm water (from tap)
1 package active dry yeast
1 TBSP sugar
a pinch of salt
2 tablespoons vegetable oil (i use olive oil)
2 1/2 to 2 3/4 cups flour (i do half whole wheat/half white flour)
4-6 small pyrex bowls. You can use 6oz custard cups or the 8oz size
preheat oven to 385
Measure water into large bowl; sprinkle in yeast and stir until dissolved. Add sugar and let sit a few minutes, until frothy. Add oil, salt and 1 cup white flour; beat until smooth. Add 1 cup whole wheat flour. Mix well, begin to knead and add enough additional flour to make stiff dough. i usually add 1/4-1/2 cup white flour. Knead well for a couple min, and then slowly add more WW flour until dough is soft, but no longer sticky and is smooth and elasticy, 5-10 min. Set aside and let rest.
Grease outside of 6 pyrex bowls (pan spray works well). i like the little custard size bowls. i think they are 6 oz. You can use the bigger 8 oz bowls, you'll make 4 large bowls instead.
Punch dough down; divide into 4-6 pieces. Spread each piece into a circle about 6 inches in diameter. Place over outside of bowl, working dough with hands until it fits. Set bowls, dough side up, on greased baking sheet. Let them set for a couple min. they'll rise just slightly.
Then bake them about 8min. Use an oven mitt to flip bread bowls right side up ( They're HOT!) and remove the pyrex dish.
Now bake them right side up an addition 8 min. until they are golden brown. In the pictures, i use 3 of the small glass bowls, and two of the larger size. Fill with a thick soup and enjoy!!