Bread Bowl Recipe

4.98 from 78 votes

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

Prep Time20

Cook Time15

Rise Time1 30

Total Time2 5

Course: Bread

Cuisine: American

Servings:

Author: Kristyn Merkley

Equipment

cookie sheet

Ingredients

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 the 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 it 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 to 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.

Video

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 a bread bag or airtight container at room temperature for 2 to 3 days. For longer storage, wrap each bread bowl in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature before cutting and serving.

Freeze the dough. After the dough has risen for the first time, gently punch it down and divide it into six balls. Place them on a parchment-lined baking sheet and freeze until solid. Wrap each frozen dough ball in plastic wrap and store in a freezer-safe zip-top bag.

To use, thaw the dough balls covered at room temperature until completely thawed and doubled in size. Score the tops with an X and bake as directed.

Nutrition