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Homemade Bread Bowls Recipe

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4.6 from 83 reviews

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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/homemade-bread-bowls-recipe/