In honor of fall, let’s make pumpkin shaped bread bowls for all the yummy soups we’ll be serving as the weather cools. Learn how to make bread bowls from frozen bread dough loaves.

They are the perfect edible fall décor, ideal for any setting this holiday season. 

How To Make This Delicious Recipe

1. Bridgford Ready-Dough 2. Egg 3. Cooking spray 4. Baking sheet 5. Pastry or basting brush 6. Cotton string or twine 7. Scissors 8. Serrated knife with a sharp point


1. For larger bread bowls, divide each loaf of dough in half. For medium sized bread bowls, divide into thirds.

2. Cut 3 strings of cotton string or twine (the kind you use to tie up roasts) to about 18” long. Lay them on the baking sheet in a wheel spoke pattern.

3. After the dough rises, you’ll be pulling the strings up over the dough before baking. Cover the dough balls with plastic wrap sprayed with cooking oil on the side that faces the dough.

4. Preheat oven to 350º. Remove plastic wrap. Lift the twine up, spreading it evenly to imitate pumpkin sections.

5. Brush the egg all over the top and sides of the dough. Bake for 25 minutes, until the pumpkin bread bowl is golden brown.

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