Homemade bread bowls are a fun and delicious way to enjoy your favorite soups. They not only serve as a vessel for your meal but also add a hearty touch to your dining experience. Imagine digging into a warm, freshly baked bread bowl that soaks up all the flavors of the soup inside—simply irresistible!
Why Make This Recipe
Making your own bread bowls is easier than you might think! They offer a fresh taste that you can’t find at the store. Plus, baking at home allows you to customize the flavors and sizes to suit your needs. Whether it’s for a cozy family dinner, a special occasion, or just a fun weekend project, homemade bread bowls will impress everyone at your table.
How to Make Homemade Bread Bowls
Ingredients:
- 2 packets Red Star® Active Dry Yeast (4 and 1/2 teaspoons)
- 2 and 1/4 cups (540ml) warm water (110°F – 115°F)
- 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
Directions:
- Pour the warm water over yeast in the bowl of a stand mixer fitted with a dough hook attachment, or in a large mixing bowl if you don’t have a stand mixer. Whisk together and allow to sit for 5 minutes. Cover the bowl with a towel. The mixture should become frothy and foamy after 5 minutes.
- With the stand mixer running on low speed, add the sugar, salt, olive oil, 4 cups of bread flour, and any seasonings you want. Beat on low speed for 1 minute, then add the remaining 2 cups of flour.
- Knead the dough. If using a stand mixer, keep mixing on low speed for an additional 5-6 minutes. If kneading by hand, do so on a lightly floured surface for the same amount of time. If the dough is too sticky, sprinkle in flour, one teaspoon at a time, but be careful not to add too much.
- After kneading, form the dough into a ball and place it in a greased bowl, turning it to coat the top. Cover with plastic wrap and let it rise in a warm environment for about 90 minutes, or until doubled in size. (If it’s cold, you can preheat your oven to 150°F, turn it off, and let the dough rise in there).
- Once the dough has doubled, punch it down to release air bubbles. Turn it out onto a lightly floured surface and cut it into 6 equal pieces. Shape each piece into a ball.
- Line 2 large baking sheets with parchment paper. Place 3 dough balls on each sheet. Cover lightly and let them rest for 20 minutes while preheating the oven to 400°F (204°C).
- Brush each dough ball with the egg wash and score an X on top with a sharp knife.
- Bake for 30 minutes or until golden brown. For best results, use an instant-read thermometer to check if they reach 195°F (90°C) in the center.
- Allow them to cool before handling. Cut the tops off and scoop out the insides. Save the bread for dipping in soup!
- Store any leftovers at room temperature for a couple of days or in the fridge for a week. You can also freeze them for up to 3 months.
How to Serve Homemade Bread Bowls
Serve your homemade bread bowls filled with your favorite soup. Creamy chowders, hearty stews, or even a classic tomato soup work wonderfully. You can also add a sprinkle of herbs or cheese on top before serving for extra flavor.
How to Store Homemade Bread Bowls
To store your bread bowls, let them cool completely first. Place them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. You can freeze them for longer storage—up to 3 months. Just remember to bring them back to room temperature or warm them up before serving.
Tips to Make Homemade Bread Bowls
- Make sure your water temperature is just right—too hot or too cold can affect the yeast.
- Don’t skip the kneading process, as it helps develop the dough’s texture.
- If they start to harden after a day, try wrapping them in a slightly damp paper towel and microwaving them for a few seconds before serving.
Variation
You can add various herbs, spices, or even cheese to the dough for added flavor. Experiment with different types of bread flour or whole wheat flour for a healthy twist.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, you can! Just follow the package instructions, and you might not need to let the yeast activate.
How can I tell if my dough has risen enough?
It should have roughly doubled in size and feel soft. You can also poke it lightly; if it bounces back slowly, it’s ready.
Can I make these bread bowls ahead of time?
Absolutely! You can prepare the dough and let it rise ahead of time, then shape and bake them when you’re ready to serve.
Bread Bowls
Ingredients
For the dough
- 2 packets Red Star® Active Dry Yeast (approximately 4 and 1/2 teaspoons)
- 2 and 1/4 cups warm water (110°F – 115°F)
- 2 teaspoons granulated sugar
- 2 teaspoons salt
- 2 Tablespoons olive oil (30ml)
- 6 cups bread flour (spooned & leveled, plus more for hands and surface)
For the egg wash
- 1 large egg beaten with 1 Tablespoon of water or milk
Instructions
Preparation of Dough
- Pour the warm water over yeast in the bowl of a stand mixer fitted with a dough hook attachment, or in a large mixing bowl if you don’t have a stand mixer. Whisk together and allow to sit for 5 minutes. Cover the bowl with a towel.
- With the stand mixer running on low speed, add the sugar, salt, olive oil, and 4 cups of bread flour, along with any seasonings you want. Beat on low speed for 1 minute, then add the remaining 2 cups of flour.
- Knead the dough for 5-6 minutes using a stand mixer on low speed, or knead by hand on a lightly floured surface for the same duration. If the dough is too sticky, sprinkle in flour, one teaspoon at a time.
Rising the Dough
- After kneading, form the dough into a ball and place it in a greased bowl, turning it to coat the top. Cover with plastic wrap and let it rise in a warm environment for about 90 minutes, or until doubled in size.
Shaping and Baking
- Once the dough has doubled, punch it down to release air bubbles. Turn it out onto a lightly floured surface and cut it into 6 equal pieces, shaping each into a ball.
- Line 2 large baking sheets with parchment paper. Place 3 dough balls on each sheet, cover lightly, and let them rest for 20 minutes while preheating the oven to 400°F (204°C).
- Brush each dough ball with the egg wash and score an X on top with a sharp knife.
- Bake for 30 minutes or until golden brown. Use an instant-read thermometer to check if they reach 195°F (90°C) in the center.
- Allow them to cool before handling, then cut the tops off and scoop out the insides.
