Description
This recipe for Homemade Bread Bowls yields crusty yet soft individual bread bowls perfect for serving soups, stews, or dips. Using active dry yeast and bread flour, the dough is kneaded until smooth and elastic, allowed to rise until doubled, then shaped into six large balls and baked until golden brown. Each bread bowl is hollowed out after baking, making a charming and edible container that pairs wonderfully with warm, hearty fillings.
Ingredients
Scale
Yeast Mixture
- 2 packets Red Star® Active Dry Yeast (4 and 1/2 teaspoons)
- 2 and 1/4 cups (540ml) warm water (110°F–115°F)
Main Dough
- 2 teaspoons granulated sugar
- 2 teaspoons salt
- 2 Tablespoons (30ml) olive oil
- 6 cups (780g) bread flour (spooned & leveled), plus more for hands and surface
Egg Wash
- 1 large egg beaten with 1 Tablespoon water or milk
Instructions
- Activate Yeast: Pour the warm water over yeast in the bowl of a stand mixer fitted with a dough hook attachment, or into a large mixing bowl. Whisk together and allow to sit for 5 minutes, covered with a towel, until the mixture is frothy and foamy.
- Combine Ingredients: With the stand mixer running on low speed, add sugar, salt, olive oil, 4 cups of bread flour, and any optional seasonings. Beat on low speed for 1 minute, then add the remaining 2 cups of flour.
- Knead the Dough: Continue kneading the dough with the mixer for 5 to 6 minutes, or knead by hand on a lightly floured surface for 5 to 6 minutes, until the dough is soft and slightly tacky, passing the windowpane test.
- First Rise: Shape the dough into a ball and place it in a large greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm environment until doubled in size, about 90 minutes. Use your oven (heated to 150°F then turned off) as a warm rising spot if needed.
- Deflate Dough: Punch down the dough to release air bubbles, remove from the bowl, and punch down again on a floured surface if necessary.
- Divide and Shape: Cut dough into 6 even pieces using a sharp knife or dough scraper. Form each piece into a large ball.
- Second Rest: Arrange dough balls on parchment-lined baking sheets (3 per sheet), cover lightly, and let rest for 20 minutes as the oven preheats to 400°F (204°C).
- Prepare for Baking: Brush each dough ball with egg wash and score an X on the top with a sharp knife.
- Bake: Bake in the preheated oven for 30 minutes or until golden brown, or until an instant-read thermometer inserted in the center reads 195°F (90°C).
- Cool and Serve: Let bread bowls cool thoroughly for easier cutting. Cut a round out of the top and scoop out the center to create bowls. Fill with soups or stews as desired. Store leftovers at room temperature for a few days, refrigerate for up to one week, or freeze for up to three months.
Notes
- These bread bowls offer a perfect balance of crusty exterior and soft interior, ideal for dipping or holding hearty soups.
- Use the saved bread center as croutons or to dip into your soup for extra enjoyment.
- Maintain the dough slightly tacky but not dry by adding flour sparingly during kneading to ensure soft bread bowls.
- Ensure the dough rises in a warm, draft-free environment to achieve proper dough development.
- Egg wash helps achieve a beautiful golden crust and appealing finish.
Nutrition
- Serving Size: 1 bread bowl (approx. 150g)
- Calories: 320
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 4 g
- Saturated Fat: 0.6 g
- Unsaturated Fat: 3.4 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 40 mg
