Homemade Bread Bowls Recipe

Introduction

Homemade bread bowls are a delightful way to serve soups and stews, offering a warm, edible container that’s crusty on the outside and soft inside. Making your own ensures fresh, flavorful bread that impresses at any meal.

Ingredients

• 3 cups warm water
• 1 1/2 tablespoons active dry yeast (2 packets)
• 2 tablespoons + 1/2 teaspoon granulated sugar (divided)
• 1 tablespoon salt
• 4 tablespoons butter, melted
• 7 to 9 cups all-purpose flour (divided)
• 1 tablespoon milk
• 1 egg white

Instructions

1. Step 1: In a small bowl, combine the warm water, yeast, and 1/2 teaspoon of the sugar. Stir just until the yeast dissolves. Cover with a towel and let it stand until foamy, about 5 minutes.
2. Step 2: In a large bowl, mix the salt, remaining sugar, melted butter, yeast mixture, and 3 1/2 cups of flour. Gradually add more flour, about 1 cup at a time, until the dough pulls away from the bowl’s sides.
3. Step 3: Knead the dough by hand or with a stand mixer for about 5 minutes. Check the texture by touching the dough with a clean, dry finger; it should not be sticky but may barely cling. Add more flour as needed and knead for an additional 2-3 minutes.
4. Step 4: Lightly spray another large bowl with nonstick spray. Transfer the dough to this bowl and flip it over once to coat both sides. Cover with a dish towel and let rise until doubled, about 30-45 minutes.
5. Step 5: Divide the dough into 6 or 8 equal pieces depending on the desired bowl size. Flatten each piece to remove air and fold into tight balls. Place on a parchment-lined baking sheet and make a small “X” slit on top of each with a serrated knife.
6. Step 6: Beat the egg white with 1 tablespoon of milk to create an egg wash. Lightly brush the tops of each dough ball with a thin layer of the egg wash.
7. Step 7: Cover the rolls lightly with plastic wrap and let rise again until doubled, about 30-40 minutes.
8. Step 8: Bake in a 400°F oven for 25-30 minutes. Allow to cool for at least 15 minutes before slicing out the centers to form bread bowls.

Tips & Variations

• For extra flavor, try adding herbs like rosemary or thyme to the dough before kneading.
• If you prefer softer crusts, brush the rolls with melted butter immediately after baking.
• You can swap some of the all-purpose flour for whole wheat flour for a nuttier taste and denser texture.

Storage

Store leftover bread bowls in an airtight container or bag at room temperature for up to 2 days. To keep longer, freeze the bowls after baking and slicing. Reheat in a 350°F oven for 10-15 minutes to refresh their crust before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. Use about 25% less instant yeast and mix it directly with the dry ingredients, then add warm water.

How do I prevent the bread bowls from becoming soggy when filled?

To help keep the bowls from getting soggy, you can lightly brush the inside cavity with melted butter or bake the hollowed bowls for a few minutes before filling. Serve the soup or dip immediately after filling as well.

Homemade Bread Bowls Recipe

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This recipe shows you how to make homemade bread bowls with a soft, golden crust and a chewy interior, perfect for serving soups, salads, or dips. Using simple pantry ingredients and a straightforward process, you’ll create a versatile bread container that’s both delicious and impressive for any meal or gathering.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours
• Yield: 6 to 8 bread bowls 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 3 cups warm water
• 1 1/2 Tablespoons active dry yeast (2 packets)
• 2 Tablespoons + 1/2 teaspoon granulated sugar (divided)
• 1 Tablespoon salt
• 4 Tablespoons butter, melted
• 7 to 9 cups all-purpose flour, divided

Egg Wash

• 1 tablespoon milk
• 1 egg white

Instructions

1. Proof the yeast: Combine the warm water, active dry yeast, and 1/2 teaspoon sugar in a small bowl. Stir until the yeast is dissolved, then cover with a towel and let stand for about 5 minutes, until the mixture becomes foamy.
2. Mix the dough: In a large bowl, add the salt, remaining sugar, melted butter, the yeast mixture, and 3 1/2 cups of flour. Mix well, then gradually add more flour (about 1 cup at a time) until the dough begins to pull away from the sides of the bowl.
3. Knead the dough: Knead the dough for about 5 minutes using a stand mixer or your hands. Check the dough’s stickiness by touching it with a clean, dry finger; it should be slightly tacky but not sticky. Add more flour as needed and knead for an additional 2-3 minutes to achieve the right consistency.
4. First rise: Lightly spray another large bowl with nonstick spray. Transfer the dough into this bowl, flipping it once to coat both sides with spray. Cover the bowl with a dish towel and allow the dough to rise until doubled in size, approximately 30 to 45 minutes.
5. Shape the bread bowls: Divide the dough into 6 or 8 equal pieces depending on desired bowl size. Flatten each piece gently to remove air, then fold and shape it into a tight ball. Place the dough balls on a baking sheet lined with parchment paper. Make a small ‘X’ slit on the top of each dough ball with a serrated knife.
6. Apply egg wash: Beat the egg white with 1 tablespoon of milk to create an egg wash. Lightly brush the tops of each dough ball with this mixture to encourage a glossy, golden crust.
7. Second rise: Lightly cover the dough balls with plastic wrap and let them rise again until doubled, about 30 to 40 minutes.
8. Bake the bread bowls: Preheat the oven to 400°F (200°C). Bake the dough balls for 25 to 30 minutes until golden brown. Remove from oven and allow to cool for at least 15 minutes before cutting and hollowing out to use as bread bowls.

Notes

• Ensure the water is warm, not hot, to properly activate the yeast without killing it.
• You can adjust the amount of flour to reach the right dough consistency; the dough should be slightly tacky but not sticky.
• Using a scale to divide the dough balls evenly ensures uniform baking and consistent bowl sizes.
• Letting the bread cool before cutting helps maintain the shape and prevents tearing.
• Bread bowls are best used the same day for optimal freshness but can be stored overnight in an airtight container.

Keywords: homemade bread bowls, bread bowl recipe, bread for soups, bread bowls from scratch, baking bread bowls