If you are looking for a great recipe to keep in your pantry, or are looking to start making bread bowls at home, then this bread bowl is a recipe for you!

This bread bowl has been a staple in my kitchen for many years.

I have made this bread Bowl twice, once with cream cheese and once with plain bread.

Both times it has been the best recipe I have ever made, and both times I love it.

I love the crunch and flavor of the cream cheese when the bread is heated, but I love this recipe even more because of how easy it is to make.

I also love that the bread bowl can be made with almost any type of flour and that the dough can be rolled into the shape of a bowl.

So the next time you are in the mood for a bread bowl, this is the recipe to check out.

The dough can also be made gluten-free if you choose to.

You can also make this bread dough by using a gluten-friendly bread flour or gluten-filled bread flour.

I’ve had good luck using the gluten-based flour, but if you prefer the gluten to be more of a “cake-like” texture, then I would suggest using the more traditional flour.

It’s best to bake in a warm, dry place, so it’s best not to use a cookie sheet.

If you prefer to bake it on the stovetop, then you will have to make a double batch of the bread dough.

If this is your first time making this recipe, you might want to go over the instructions a couple of times.

If the dough is too wet, then the recipe will not rise as well as it should.

If it is too dry, then it will not be as tender.

If both are true, then be prepared to adjust the dough accordingly, and then make sure the dough does not dry out.

I am so glad I found this recipe.

It is a great bread recipe and one I am sure everyone will love.

So, let’s get started.

If your flour needs a little more time to rise, then add the flour to a bowl and mix.

If all is well, then remove the bowl from the fridge.

You may also need to add the milk to the flour if it has a watery consistency.

Let the mixture sit for 10 minutes, and remove the dough from the bowl.

Using a rolling pin or a large knife, cut into 16-18 pieces of dough, and roll each piece into a circle.

Place the dough on a baking sheet, or on a cookie cutter, and press the dough to form a loaf shape.

Once you have made enough dough, you can transfer the loaf dough to a large bowl.

You will want to leave enough room for the dough dough to rise and rise again, so that when you pull it out of the bowl, the bread will be fully baked.

You should notice that the loaf is not quite completely cooked yet.

This is the good part.

As soon as the dough comes out of your bowl, you should be able to remove the top layer and see that it is a perfect loaf.

I just like the fact that I can just scoop it up and make bread.

Bake the loaf on a low heat for about 15 minutes, or until the dough has risen to the top of the loaf.

Remove the loaf from the oven and transfer it to a cooling rack.

If there are any crusty crusts on the top, you may want to add a little flour to the bowl to keep it from sticking.

You are now ready to use your bread bowl.

To make the filling, place the filling ingredients into a bowl with a spatula, and mash with a fork or a pastry cutter.

Add the bread and top with the filling.

It should be about 1/2 cup of the filling mix.

Transfer the bread to a warm place and bake in the oven for 30 minutes.

Remove from the heat and allow the bread crust to cool completely.

It will help to refrigerate the bread as it cools.

If any bread crusts are stuck, simply lift them off of the top and place them on a cooling sheet.

Repeat the process until all of the crusts have been used.

Let cool completely on the baking sheet.


Recipe Notes 1.

This recipe makes about 4-6 bread bowls, but they can easily be doubled if you like.

For a more appetizing side, you could add shredded chicken to the filling and bake for a few more minutes.


Make sure you store your bread bowls in the refrigerator at least 24 hours.

The bread will harden during this time.


To freeze the bread bowls for later use, place them in a plastic bag and store in the freezer until ready to bake.

Nutrition Information Yield: 6 bread bowls Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 35 minutes Serves: 2-4 Author: Tina | Tina’s Kitchen Ingredients 1 1/4