Homemade Bread Bowls Recipe

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5 from 1 vote

These Homemade Bread Bowls have a crisp crust, soft and tender interior, and are perfect for holding your favorite soups and dips. The dough is based on a basic bread recipe that can also be used to make pizza, rolls, and breadsticks.

Prep Time30

Cook Time30

Rising time1 30

Total Time2 30

Course: Bread

Cuisine: American

Servings: bread bowls

Calories: 502kcal

Author: The Carefree Kitchen

Ingredients

Dough

3 cups Water warm (between 95-105 degrees F)
2 Tablespoons Sugar
1 ½ Tablespoons Active Dry Yeast or 2 packerts
2 Tablespoons Olive Oil
1 Tablespoon Salt
8-9 cups All-Purpose Flour

To Top the Loaves

1 large Egg White
1 Tablespoon Water

Instructions

Grease a large baking sheet with butter or non-stick cooking spray and set aside.
In the bowl of a stand mixer, combine the warm water, sugar, and yeast. Mix well, then let sit for 5-10 minutes, or until the yeast is frothy and bubbly.
Once the yeast has proofed, add the oil, salt, egg and half of the flour into the yeast mixture and mix on low using the dough hook until combined.
Continue adding one cup of flour at a time, then mixing on low speed, until the dough pulls away from the sides and looks smooth. Once all of your flour is added, knead on medium speed for about 3 minutes. It should look smooth and elastic.
Cover with plastic wrap and let rise in a warm place until doubled, about 30-45 minutes.
Once your dough has doubled, divide into 8 even pieces. Sprinkle flour on your counter, then using your hands, make each dough ball into a tight round ball.
Place the dough ball onto the greased baking sheet. Make an "x" or "hashtag" score in the dough with a sharp knife.
Whisk together the egg and water and brush a thin, even layer over the tops of each loaf of dough using a pastry brush. Let rise until doubled in size, about 30-45 minutes.
Preheat the oven to 400 degrees F. while the loaves are rising.
Bake your bread bowls for 25-30 minutes, or until golden brown. Remove from the oven and cool for about 10-15 minutes, or until they can be handled.
To serve as Bread Bowls, cut a large circle out of the top and scoop out the center. Add your favorite soup, and enjoy!

Notes

How to Make Bread Without a Mixer

Do not let your lack of a standing mixer stop you from making these Homemade Bread Bowls. Here’s what you’ll need to do:

Proof the yeast in a large bowl by mixing together the warm water, sugar, and yeast and letting it sit for about 10 minutes until it bubbles.
Once your yeast is nice and bubbly, whisk in the oil, eggs, and salt and mix to combine.
Place about 7-8 cups of your flour in a circular mound on your countertop and make a well in the center that’s large enough to hold the wet ingredients. If you have a bowl that is large enough, you can use that instead.
Add your wet ingredients into the center well and start to press the flour into the well. You are basically trying to mix it all together while avoiding the flour dam breaking and liquid spilling onto your floor!
Continue to mix until it is all combined, and add knead in more flour, about ½ cup at a time, until your dough is nice and shiny and not sticky.
Knead on your counter top for about 8-10 minutes, or until the dough is very shiny and elastic.
Once you have kneaded the dough, you can transfer it to a clean bowl that has been lightly sprayed with pan spray, and let rise until doubled in size. From here, just continue on with the same steps as they are listed in the instructions.
Divide your dough into 3 even pieces. Take each piece one at a time and gently roll them into a rectangle - the shorter end should be about as long as your baking pan, and the longer end should be about 12”.
Once you’ve got your rectangles, you can tightly roll them up and pinch the end to seal the seam up.
Tuck each end of the loaf under and place seam-side down into your greased baking pans.
Preheat your oven to 350 degrees F. Once your loaves have doubled in size, bake all three at the same time for 28-30 minutes or until golden brown (an instant-read thermometer should read 195 degrees F when inserted into the center of your loaves).

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