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Homemade Bread Bowls Recipe

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  • Author: Villerius
  • Prep Time: 2 hr
  • Cook Time: 30 min
  • Total Time: 2 hr 30 min
  • Yield: 6 large bread bowls
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

This Homemade Bread Bowls recipe teaches you how to create soft and crusty bread perfect for holding your favorite soups and stews. Using simple ingredients like yeast, flour, and olive oil, these bread bowls are baked golden brown with a tender interior. Perfect for a comforting meal and impressive presentation, these bread bowls are easy to shape and bake, with detailed steps ensuring beautiful results every time.

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)

Dry Ingredients

  • 6 cups (780g) bread flour (spooned & leveled), plus more for hands and surface
  • 2 teaspoons granulated sugar
  • 2 teaspoons salt

Wet Ingredients

  • 2 Tablespoons (30ml) olive oil
  • Egg wash: 1 large egg beaten with 1 Tablespoon water or milk

Instructions

  1. Activate Yeast: Pour the warm water over the yeast in a stand mixer bowl fitted with a dough hook or a large mixing bowl. Whisk gently and let it sit covered with a towel for 5 minutes until the mixture is frothy and foamy.
  2. Combine Ingredients: With the mixer on low speed, add sugar, salt, olive oil, and 4 cups of bread flour to the yeast mixture. Beat for 1 minute, then add the remaining 2 cups of flour.
  3. Knead Dough: Continue to knead the dough with the mixer for 5-6 minutes, or knead by hand on a floured surface for the same time. Add small amounts of flour if sticky, aiming for a soft and slightly tacky dough. Perform a windowpane test to ensure proper kneading.
  4. First Rise: Form the dough into a ball and place it in a greased bowl, turning to grease the top. Cover with plastic wrap and keep in a warm spot to rise until doubled in size, about 90 minutes. Use a warm oven if needed for a stable environment.
  5. Punch Down Dough: After rising, punch down the dough to release air bubbles, then transfer onto a floured surface and punch down again if necessary.
  6. Divide and Shape: Cut the dough into 6 even pieces. Shape each into a large ball and place onto parchment-lined baking sheets, 3 per sheet. Cover loosely and let rest for 20 minutes as the oven preheats.
  7. Prepare for Baking: Preheat oven to 400°F (204°C). Brush each dough ball with egg wash and score an X over the top with a sharp knife.
  8. Bake Bread Bowls: Bake the bread bowls for 30 minutes or until golden brown. Check doneness with an instant-read thermometer aiming for 195°F (90°C) internally.
  9. Cool and Serve: Allow the bread to cool until easily handled. Cut out a large round from the top of each bread bowl, scoop out the center, and use it for dipping. Fill the bowls with soup or your favorite fillings.
  10. Storage: Store leftover bread bowls at room temperature for up to 2 days, refrigerate for up to 1 week, or freeze for up to 3 months. Thaw frozen bread bowls overnight in the refrigerator before serving.

Notes

  • Use the same mixing bowl for rising by greasing it with nonstick spray or olive oil to simplify cleanup.
  • If the dough feels overly sticky, add flour sparingly to maintain softness without drying.
  • The windowpane test is a helpful technique to check if dough is kneaded enough.
  • Use the bread centers for delicious dipping to reduce waste and add extra flavor to your meal.
  • Cooling longer makes the bread bowls easier to cut open without tearing.

Nutrition

  • Serving Size: 1 bread bowl (approximately 150g)
  • Calories: 320
  • Sugar: 2g
  • Sodium: 400mg
  • Fat: 4g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 3g
  • Protein: 9g
  • Cholesterol: 30mg

Find it online: https://emilyscook.com/homemade-bread-bowls-recipe/