Homemade Bread Bowls for Chili made in bread maker

Barbara Oseland


I got sick of waiting to go to a restaurant to get that warm bread bowl filled with a salad, soups or chili. Now I can have them at home! This recipe is your basic recipe with some adjustments to make it slightly seasoned for chili, and the regular version, unseasoned is below. Depending on what you are making you can add a little onion powder, garlic powder, italian seasoning, basil or parmesan cheese into it. Experiment with this the next time you have soup or a salad.

pinch tips: How to Knead Dough





15 Min


2 Hr 30 Min


1 c
warm water (110 - 115 degrees)
3 c
flour (bread flour or ap flour)
1 tsp
1 Tbsp
olive oil
1 tsp
1 pkg
active dry yeast (2 1/4 tsp)
1 Tbsp
chili powder

Directions Step-By-Step

Place the ingredients in the order listed into the bread machine and run the dough cycle. When finished, lightly knead the dough on a clean and floured surface. Divide the dough into 6 equal parts and form into the shape of a ball. Lightly sprinkle cornmeal onto a baking sheet and place balls of dough on top and allow to rise. Let rise for about 30 minutes in a warm place. Bake at 350°F for 15-20 minutes or golden brown. Let cool slightly before cutting the tops out with a bread knife or scoup part of the inside out.
For other seasonings, replace chili powder with other spices. Depending on what you are substituting, I would go shy rather than overboard with the spice. I have used italian seasonings 1 tsp each of oregano and basil and it has not been too strong.
For plain bread bowls, do not use seasoning.

About this Recipe