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Bread Machine Bread Bowls

These bread bowls are the perfect vehicle for your favorite soup, chili or party dip. Make the dough in a 1 1/2-pound bread machine, then shape, rise and bake!
Bread Bowls
Yield 3 bread bowls


  • 3 3/4 cups bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 teaspoon salt
  • 1 1/2 teaspoons granulated sugar
  • 1 1/4 cups water
  • 3 tablespoons white cornmeal (for dusting on sheet pan)


  • Have water at 80°F and all other ingredients at room temperature. Place ingredients in pan in the order suggested by manufacturer (except the cornmeal). Select dough/manual cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. At end of cycle, continue with next step.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide into 3 equal-sized pieces. Shape each piece into a smooth, round ball. Place on greased cookie sheet covered with cornmeal. Cover; let rise until indentation remains after touching.
  • Preheat oven to 425°F.
  • Spray or brush loaf with cold water before baking for a crisper crust. Bake for 20 to 30 minutes. Remove from cookie sheet; cool on wire rack.
  • To make bowls: Cut a thin slice off the top. Hollow out inside, leaving half-inch sides. Placing bowls in a 300°F oven for 10 minutes will dry sides and prevent premature soaking from the soup.


Get Traditional Bread Making Method here.
Image by Matt Weber.