Edible Bread Bowls

breadbowlthumb.jpgThey're edible - they're bread-ible!

Completely Consumable Crockery! - Tasty, Toasty Tableware.

You might have seen Yorkshire Puddings used in a similar way to this - and those are fantastic too, however, making the bowls out of bread in this way results in an edible bowl that is robust enough to contain the food without seeping through or falling apart.

The Recipe


  • Basic bread dough (see here for the recipe)


After initial kneading and proving (leaving to rise), knead the bread dough again and divide it into four equal pieces.

Take four small ovenproof bowls, grease them (on the outside surface) and place them upside down on a baking tray.

Flatten each piece of dough into a disc just large enough to drape over the bowl - enough to just be touching the tray all the way around. Leave it in a warm place to rise a little.

Preheat your oven to 180C (approximately 350F or Gas Mark 4)

Place the tray in the oven for 15 minutes, then remove and allow to cool slightly. Carefully remove the bowls from inside the baked dough (you might need to loosen with a knife).

Place the bread bowls open side up on the tray and return to the oven for a further 5 minutes, then remove and allow to cool completely.

The finished bowls can be used to serve soup, stew, chili, casserole, curry, or anything else you like - and when the filling is eaten, the bowl can be too.


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