Homemade Bread Bowls Recipe

bread bowls for soup, how to make bread bowls recipe. bread soup bowl.

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
1½ tablespoons active dry yeast (or 2 packets)
2 tablespoons olive oil
1 tablespoon salt
8-9 cups all-purpose flour

To Top the Loaves

1 large egg white
1 tablespoon water

US Customary - Metric

Instructions

Grease a large baking sheet with butter or nonstick 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, 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—you may not need the full amount. Once all of your flour is added, knead on medium speed for about 3 minutes until it looks smooth and elastic.
Cover the dough 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

Storing instructions: you can store Bread Bowls in an airtight container or freezer bags at room temperature for up to 3 days, in the fridge for up to 1 week, or in the freezer for up to 3 months. To thaw, pull them out to room temperature overnight.

Make-ahead tips: make the dough the day before, then wrap it well with plastic and store in the fridge overnight. The next day, pull it out and let it come to room temperature for about 30 minutes before dividing into 8 portions and finishing the recipe as directed.

Nutrition