Bread Bowl Recipe

Bread Bowl Recipe Ingredients

• Warm Water (1½ cups, 110-115°F): Activates the yeast and provides the moisture needed to bring the dough together. Keeping the water in the recommended temperature range helps the yeast work properly.
• Oil (2 tablespoons): Adds moisture and tenderness to the bread while helping create a soft interior.
• Sugar (2 tablespoons): Feeds the yeast while adding a touch of sweetness and helping the crust brown.
• Salt (1 teaspoon): Enhances the flavor of the bread and helps control yeast activity.
• Rapid Rise Yeast (¾ tablespoon): Helps the dough rise and gives the bread its light, airy texture. Instant yeast can be used as a substitute.
• Bread Flour (4 cups, plus more as needed): Provides the structure needed for sturdy bread bowls while still creating a soft, chewy center. Add only as much extra flour as needed because the dough should remain slightly tacky. In a pinch, use all-purpose flour or make bread flour by adding 1½ teaspoons vital wheat gluten to a 1-cup measuring cup, scooping in all-purpose flour until the cup is heaping, and then leveling it off. Sift the contents of the cup and use it as a 1:1 substitute.

How to Make Bread Bowls

DOUGH. In a large bowl or the bowl of a stand mixer, mix 1½ cups warm water, ¾ tablespoon rapid-rise yeast, 2 tablespoons sugar, 2 tablespoons oil, 1 teaspoon salt, and 2 cups of flour.

Mix in the remaining flour to the yeast mixture, ½ cup at a time, until the dough pulls away from the sides of the bowl and is smooth, but still slightly tacky.

Knead the dough until smooth and elastic. Place in a greased bowl, cover, and light rise until doubled (about one hour).

FORM. Gently punch down the dough and divide it into six equal pieces. Roll each piece of dough into a ball and place on a greased baking sheet or line with parchment paper.

Use a sharp knife to cut an X on the top of each dough ball. Cover lightly with a kitchen towel and let rise until doubled about 30-45 minutes.

BAKE. During the last 15 minutes of rise time, preheat the oven to 400°F. Bake for 15 minutes or until golden brown and cooked through. Remove to a cooling rack to cool completely.

SERVE. Use a serrated knife to cut a circle out of the top of the homemade bread bowls. Use the knife to cut along the inside of the bowl leaving the sides about ½ inch thick.

Carefully remove the bread in the center and be mindful not to tear the bottom of the bowl. Ladle hot soup into the bowl and serve immediately.

Kristyn’s Recipe Tips

• Start with the listed amount and add extra flour gradually so the dough stays soft and slightly tacky instead of becoming dry.
• Don’t forget to score the dough with an X on top so it will rise evenly and expand upwards. 
• Divide the dough into six equal pieces so the bread bowls bake at the same rate and hold similar amounts of soup.
• Let the bread bowls cool before cutting into them so the structure has time to set.
• Bread bowls are best served with creamier, chunkier soups rather than broth-based soups.
• Use the centers to make Homemade Croutons, or use for dipping in the soup.

4.98 from 78 votes

Bread Bowl Recipe

By: Kristyn Merkley

This easy Bread Bowl Recipe makes six soft, golden homemade bowls that are perfect for filling with soup, chili, or hearty stew.

Servings: 6

Prep: 20 minutes mins

Cook: 15 minutes mins

Rise Time: 1 hour hr 30 minutes mins

Total: 2 hours hrs 5 minutes mins

Equipment

• cookie sheet

Video

Ingredients 

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• ▢ 1½ cups warm water, (110-115°F)
• ▢ 2 tablespoons oil
• ▢ 2 tablespoons sugar
• ▢ 1 teaspoon salt
• ▢ ¾ tablespoon rapid rise yeast
• ▢ 4 cups bread flour, plus more as needed

Instructions 

• In a large bowl or the bowl of a stand mixer, mix warm water, oil, sugar, salt, yeast, and 2 cups of flour. Add remaining flour ½ cup at a time until the dough pulls away from the sides of the bowl and is smooth, but still slightly tacky.
• Knead the dough until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
• Gently punch down the dough and divide it into six equal pieces. Roll each piece of dough into a ball and place them on a greased or parchment-lined baking sheet.
• With a sharp knife, cut an x in the top of each dough ball. Cover lightly with a kitchen towel and let rise in a warm place until doubled in size, 30–45 minutes.
• During the last 15 minutes of rise time, preheat the oven to 400°F.
• Bake for 15 minutes or until golden brown and cooked through. Remove to a cooling rack to cool completely.
• To serve, cut a circle out of the top of each bread bowl, then scoop out the inside of the bread to make a bowl. Ladle hot soup into the bowl and serve immediately.

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Notes

Recipe Tips.

• Start with the listed amount and add extra flour gradually so the dough stays soft and slightly tacky instead of becoming dry.
• Don’t forget to score the dough with an X on top so it will rise evenly and expand upwards. 
• Let the dough rise somewhere warm and draft-free for the best results.
• Divide the dough into six equal pieces so the bread bowls bake at the same rate and hold similar amounts of soup.
• Let the bread bowls cool before cutting into them so the structure has time to set.
• Bread bowls are best served with creamier, chunkier soups rather than broth-based soups.

Store. Store cooled bread bowls in bread bags 2-3 days before using or place them in the fridge to extend their shelf life a few more days. To freeze, wrap with plastic wrap and again with foil before putting them in the freezer for up to 3 months. Thaw before cutting to serve. 

Freeze the dough. After the dough has risen for the first time, punch it down and divide it into 6 balls. Place on a baking sheet and freeze. Once solid, wrap each one with plastic and store it in a freezer ziploc.

To use, cover with a tea towel and thaw for several hours at room temperature until doubled in size. Bake as written.

Nutrition

Serving: 1bowl, Calories: 359kcal, Carbohydrates: 65g, Protein: 10g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Sodium: 392mg, Potassium: 88mg, Fiber: 2g, Sugar: 4g, Vitamin A: 2IU, Vitamin C: 0.002mg, Calcium: 15mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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This recipe was first shared August, 2020.