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Bread Bowl Recipe

Bread Bowl Recipe
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★★★★★

4.7 from 17 reviews

This homemade bread bowl recipe creates individual crusty bread loaves perfect for serving with your favorite soups or stews. The soft and elastic dough rises beautifully to produce a golden, chewy crust and a hollow interior ideal for filling. Easy to prepare with simple ingredients, these bread bowls add a charming touch to any meal.

Ingredients

Scale

Dough Ingredients

  • 1½ cups warm water (110-115°F)
  • 2 tablespoons oil (vegetable or olive oil)
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • ¾ tablespoon rapid rise yeast
  • 4 cups bread flour (plus more as needed)

Instructions

  1. Mix Ingredients: In a large bowl or the bowl of a stand mixer, combine warm water, oil, sugar, salt, yeast, and 2 cups of flour. Stir and then gradually add the remaining flour ½ cup at a time until the dough pulls away from the bowl’s sides, forming a smooth yet slightly tacky dough.
  2. Knead Dough: Knead the dough by hand or with dough hooks until it is smooth and elastic. Place the dough in a greased bowl, cover it with a kitchen towel or plastic wrap, and let it rise in a warm place until doubled in size, approximately 1 hour.
  3. Divide and Shape: Gently punch down the risen dough to release air bubbles. Divide the dough into six equal portions and roll each into a smooth ball. Arrange the dough balls on a greased or parchment-lined baking sheet.
  4. Score and Final Rise: Using a sharp knife, cut an X on top of each dough ball. Cover lightly with a kitchen towel and let them rise again in a warm spot until doubled in size, about 30–45 minutes.
  5. Preheat Oven: While the dough is finishing its second rise, preheat your oven to 400°F (204°C).
  6. Bake: Bake the dough balls for 15 minutes or until they are golden brown and sound hollow when tapped. Remove from oven and transfer to a cooling rack to cool completely.
  7. Prepare Bowls: Once cooled, cut a circle around the top of each bread roll and carefully scoop out the inside to create a bowl shape. Fill the bread bowls with hot soup or your preferred filling and serve immediately.

Notes

  • Use warm water (110-115°F) to activate the yeast but avoid hot water which can kill the yeast.
  • If you prefer a crustier bread bowl, bake an additional 5 minutes but be careful not to overbake.
  • Store leftover bread bowls in an airtight container and consume within 2 days for best freshness.
  • These bread bowls can be frozen before baking; thaw and allow for a longer rise time before baking.
  • Try different flours like whole wheat or add herbs and garlic powder for extra flavor in the dough.

Nutrition

Keywords: bread bowl, homemade bread, soup bowl bread, bread bowl recipe, baked bread bowls

Find it online: https://platedbyemma.com/bread-bowl-recipe/