Cuban Bread Bowls – Back to the Future, Buddies

Homemade bread bowls

If you’ve been wanting to make those adorable little bread bowls that you see at places like Panera and all those other cutesy and posh little bistros, look no further! This month’s recipe for Cuban Bread for the Back To The Future, Buddies is just the recipe you’ve been looking for!

This dense dough has all the structure and stability you’d want in a bread bowl, with a crispy, crunchy crust and a soft and tender interior crumb. The flavor of this Cuban Bread is equally superb with a mixture of all-purpose flour, whole wheat flour and it even has the added health benefit of ground flax seeds. Who says healthy can’t be delicious? Plus, it’s quick to put together, and it rises like a dream with only one proof time.

Winner! Winner! Cuban Bread is for dinner!


4 cups all-purpose flour (more if needed)
1 1/2 cups whole wheat flour
2 packages active dry yeast (4 1/2 teaspoons)
1 tablespoon salt
2 tablespoons granulated sugar
2 cups lukewarm water (about 110-115 degrees)
2 tablespoons ground flax seeds
1 tablespoon heavy cream or half and half
sesame seeds and poppy seeds for topping

-In the bowl of a stand mixer, combine the flours, yeast, salt, sugar and flax seeds.
-Using the dough hook and with the mixer on low speed, slowly add in the warm water.
-Knead for 5-6 minutes on medium/low speed adding more flour if the dough seems too sticky. You’re looking for a smooth and elastic dough.
-Once fully kneaded, lightly oil the top of the dough and cover the bowl with plastic wrap.
-Place the bowl in a warm spot and allow the dough to double in size (approximately 40-50 minutes).
-Once risen, punch the dough down and turn it out onto a lightly floured surface.
-Dived the dough into 4 equal pieces and shape each piece into a rounded, ball shaped disc. Note – use your cupped hands for form the dough just as you would like it. It’s very pliable and will work nicely for you.
-Preheat oven to 400 degrees
-Place each bread ball onto a parchment lined baking sheet (2 per sheet) and brush the tops of each bread ball with a little bit of cream.
-Liberally sprinkle the tops of the dough with sesame and poppy seeds.
-Using a sharp paring knife, make some slashes 1/4″ deep on the tops of the dough to form an X.
-Bake the bread in a preheated oven for 50 minutes or until the bread is nicely browned and sounds hollow when tapped.
-Remove the bread to a wire rack to cool.
-Slice and serve as you wish.
-If using the bread as bowls, use a pairing knife to cut a circle on the top of the bread (making sure not to cut too deep) about 1 1/2″ deep and take off the top. Using your fingers, gently remove some of the interior of the loaf to shape the bowl.
Note –  Save the interior bread that you remove and use it to make croutons or bread crumbs at a later date, or to top your soup!
-Fill the bread bowl with the soup or dip of your choice and enjoy!

Now, you’d better grab a spoon because it’s time to eat!!!

Along with this recipe I wish you many blessings this Thanksgiving season! I am truly blessed and thankful to have you here as one of my valued readers!

Painted ceramic Thanksgiving tile

If you love baking bread as much as I do and would like to become a member of the Back to the Future, Buddies bread baking group, just follow the link to Carola’s website, “Sweet and That’s It”  for all the details.

Until we bake again,


  1. Stephanie @

    Looks delicious! I am really into soup right now. These bread bowls would be the perfect companion to our meal!

  2. Renee, your Cuban Bread bowls are absolutely adorable! What a great idea! I'd love to make them and I can see how delighted my children will be. Oh yes, I'll definitely prepare them: a bowl you can eat: a) delicious b) no washing up! Yupppiiiiii!!!
    Many many thanks for baking along with "Back to the Future, Buddies".

  3. Oh, I must try this!!!

  4. Renee Goerger

    I really hope you do. It makes for an interesting new way to serve leftover fried rice.

  5. 01VanillaBean01

    Well I guess I have been out of the loop for awhile as I'm just now noticing your new blog look. It's lovely Renee!!

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