The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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apers's picture


Floyd, I am making stew for some freinds on sunday and would like to make "bread bowls" to eat it out of. I would love to make sourdough, but I dont have a stater going yet and I also havent made it before, so I dont wanna screw up our meal for experimentation sake.

So you have a good recipe for a frech type bread that I can make that would suit the purpose?

Thanks :)


Floydm's picture

I could swear I recently read a good article on doing that, but I'm not having any luck finding it.

Googling I found this recipe and another. I've never tried that, but I think I'd be inclined to go for something extremely simple like this recipe, if for no other reason that I'm cheap: if people aren't going to focus on the bread why waste a lot of time or money on it? Plain old water, flour, salt, and yeast ought to be enough, particularly if it is going to be soaked in a rich stew that would make just about anything taste good.

Let me know if it turns out well.

crumbbum's picture

I'm too late, I realize, but here's another one from fleischmann's: bread bowls. I used a cup of whole wheat flour when I made them and they were great.

How did yours turn out and what recipe did you use?

qahtan's picture

Sorry this is late, but it may help next time.I made bowls , shaped the dough over bowls and baked them etc etc. I didn't like them one bit. But to make freeform round top rolls size of choice, bake said rolls, cool them,
when required, cut off top scoop out a fair bit of crumb paint inside with melted butter and crisp in a hot oven,
"lids" can be returned to the bread bowl bowl. qahtan