“`html
If you’ve ever dreamed of serving soup or chili inside a loaf of bread that’s both crusty on the outside and soft on the inside, then you are going to love this Homemade Bread Bowls Recipe. There’s something utterly magical about tearing into freshly baked bread bowls that cradle velvety soups or rich chowders, making every meal feel extra special and cozy. This recipe is a game-changer, turning simple, wholesome ingredients into warm edible bowls that bring both rustic charm and deliciousness to your table every time.
Ingredients You’ll Need
Believe it or not, this Homemade Bread Bowls Recipe relies on just a handful of straightforward ingredients, each playing a vital role in creating that irresistible texture and flavor. From yeast that makes the dough rise beautifully to olive oil that adds a touch of richness, every element contributes to the perfect balance of crust and softness.
- Red Star® Active Dry Yeast (2 packets or 4 1/2 teaspoons): The secret magic that makes your bread light and fluffy.
- Warm water (2 1/4 cups at 110°F – 115°F): Activates the yeast; make sure it’s warm, not hot!
- Granulated sugar (2 teaspoons): Feeds the yeast and adds a gentle sweetness to the crust.
- Salt (2 teaspoons): Enhances flavor and balances the dough perfectly.
- Olive oil (2 tablespoons): Adds moisture and a subtle richness to the texture.
- Bread flour (6 cups, spooned & leveled): High protein flour that helps develop gluten for a chewy, satisfying crumb.
- Egg wash (1 large egg beaten with 1 tablespoon water or milk): Gives your bread bowls a golden, glossy finish.
How to Make Homemade Bread Bowls Recipe
Step 1: Activate the Yeast
Start by pouring the warm water over the yeast in a large bowl or your stand mixer bowl fitted with a dough hook. Whisk gently and cover with a towel to let the yeast bloom for about 5 minutes until it becomes frothy and foamy. This is your sign that the yeast is alive and ready to work its magic.
Step 2: Combine Ingredients and Begin Kneading
Next, add the sugar, salt, olive oil, and 4 cups of the bread flour to the yeast mixture. If you’re using a stand mixer, let it run on low speed for a minute before gradually adding the remaining 2 cups of flour. If kneading by hand, add the flour bit by bit. This step brings all your flavors together while forming the foundation for your dough’s structure.
Step 3: Knead Until Perfect
Keep kneading for about 5 to 6 minutes, either by continuing with the mixer or on a lightly floured surface if you’re going hands-on. You want a dough that is soft but not sticky; sprinkle extra flour in teaspoon increments if needed. Check with a gentle poke – if it springs back slowly, it’s ready. You can also perform a windowpane test by stretching a small piece of dough until it’s almost translucent without tearing; this means gluten is well-developed.
Step 4: First Rise
Shape your dough into a ball and place it in a greased bowl, turning once so the top is lightly coated with oil. Cover tightly with plastic wrap and set in a warm spot to rise until doubled in size, usually about 90 minutes. A cozy, slightly warmed oven with the door ajar is an excellent spot for this rise.
Step 5: Prepare Dough Balls
Once your dough has doubled, punch it down to release gases, then turn it out onto a floured surface. Punch down once more if needed, then divide the dough into 6 even portions. Roll each piece into a smooth ball—these will become your individual bread bowls, ready for the final rise and baking.
Step 6: Final Rise and Preheat Oven
Line two baking sheets with parchment paper or silicone mats and arrange three dough balls on each. Cover loosely and let rest for 20 minutes while you preheat your oven to 400°F (204°C). This short rest lets the dough relax for a better oven spring.
Step 7: Egg Wash and Scoring
Brush each dough ball carefully with the egg wash, giving them a beautiful golden sheen after baking. Using a sharp knife, score an “X” on the top of each ball. These cuts help the bread expand evenly in the oven and create an appealing rustic look.
Step 8: Bake to Perfection
Bake your bread bowls for 30 minutes or until they turn a warm, golden brown. For best accuracy, use an instant-read thermometer aiming for 195°F (90°C) in the center. Let them cool thoroughly for easier handling when cutting.
How to Serve Homemade Bread Bowls Recipe
Garnishes
The best part about homemade bread bowls is what you fill them with! Think creamy tomato basil soup, hearty chili, or even a rich clam chowder topped with fresh herbs like parsley or chives for a bright pop of color that enhances both flavor and presentation.
Side Dishes
Pair your bread bowl soup with a crisp green salad or some roasted vegetables for a balanced meal. A simple side of pickles or tangy coleslaw also complements the rich taste of soup inside the bread bowls beautifully.
Creative Ways to Present
Serve warm bread bowls on wooden boards for a rustic, inviting vibe. You can also pop in a small ramekin of dipping oil or garlic butter on the side for guests to dunk the bread centers they scoop out. Bonus: save that pulled-out bread and use it for dipping or croutons!
Make Ahead and Storage
Storing Leftovers
If you have any leftover bread bowls, store them at room temperature covered lightly with a clean towel for up to two days. They will keep their texture and freshness best this way if you plan to enjoy them fresh soon after baking.
Freezing
To keep bread bowls longer, freeze them wrapped tightly in plastic wrap and then in a freezer bag to prevent drying out. They’ll stay good for up to 3 months, making this recipe perfect for meal prepping or special occasions planned far in advance.
Reheating
Thaw frozen bread bowls overnight in the refrigerator. Before serving, warm them in a 350°F oven for about 10 minutes. This refreshes their crusty outer shell and revives that soft, fluffy inside—ready to be filled and enjoyed again.
FAQs
Can I use all-purpose flour instead of bread flour?
While bread flour is recommended for that perfect chewy texture, you can substitute with all-purpose flour. The bread might be slightly less chewy and have a softer crust, but it will still be delicious and work well as a bread bowl.
Do I need a stand mixer to make this recipe?
Not at all! This Homemade Bread Bowls Recipe is friendly for hand-kneading. Just be sure to knead your dough for 5-6 minutes by hand on a lightly floured surface to develop gluten properly for the best texture.
How do I know when the bread bowls are fully baked?
Look for a deep golden brown crust and an internal temperature of around 195°F (90°C) measured with an instant-read thermometer. The bread should sound hollow when tapped on the bottom, signifying it’s baked through.
Can I add herbs or cheese to the dough?
Absolutely! Adding fresh herbs like rosemary or thyme, or mixing in shredded cheese, can give your bread bowls a delicious twist. Just be mindful that too much add-in might affect how the dough rises, so start small.
How do I cut and hollow out the bread bowls?
After cooling, use a sharp knife to cut a large circle out of the top of each bread bowl. Gently scoop out the soft center crumb, being careful not to poke through the crust so it can securely hold your soup or dip.
Final Thoughts
There’s nothing quite like the feeling of mastering a Homemade Bread Bowls Recipe that turns everyday ingredients into a centerpiece that impresses and delights. Whether you’re feeding family or entertaining friends, these bread bowls add that cozy, homemade charm that’s hard to beat. So grab your ingredients, roll up your sleeves, and get ready to bake your way to warm, crusty comfort!
“`
PrintHomemade Bread Bowls Recipe
This recipe guides you through making homemade crusty yet soft bread bowls perfect for serving soups or dips. Using simple ingredients like yeast, flour, and olive oil, you will create delicious, golden-brown bread bowls with a tender crumb, ideal for a comforting meal or impressive presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 35 minutes
- Yield: 6 bread bowls
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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)
- 2 teaspoons granulated sugar
Dough
- 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 a large mixing bowl. Whisk together and allow it to sit for 5 minutes covered with a towel until frothy and foamy.
- Mix ingredients: With the stand mixer running on low speed, add sugar, salt, olive oil, and 4 cups of bread flour. Beat on low speed for 1 minute, then add the remaining 2 cups of flour.
- Knead the dough: Knead the dough in the mixer for an additional 5-6 minutes, or by hand on a lightly floured surface for 5-6 minutes, adding small amounts of flour as needed to avoid stickiness but keep the dough soft. The dough should pass the windowpane test indicating readiness for rising.
- First rise: Form the dough into a ball, place it in a large greased bowl turning to coat the top, cover with plastic wrap, and let rise in a warm environment for about 90 minutes until doubled in size.
- Punch down and shape: Punch down the dough to release air bubbles, turn it onto a floured surface, punch down again if needed, then cut into 6 even pieces and shape each into a large ball.
- Rest dough balls: Place 3 dough balls on each of 2 lined baking sheets, cover lightly, and let rest for 20 minutes while preheating the oven to 400°F (204°C).
- Prepare for baking: Brush each dough ball with egg wash, then score an X on the tops with a sharp knife.
- Bake: Bake for 30 minutes or until golden brown, or until an instant-read thermometer in the center reads 195°F (90°C).
- Cool and serve: Cool bread bowls until easy to handle. Cut a round out of the top of each and scoop out the center to fill with soup or your choice of fillings.
- Store leftovers: Store leftover bread bowls at room temperature for up to 2 days, refrigerate for 1 week, or freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Notes
- Use bread flour for the best texture and crumb in your bread bowls.
- Ensure water temperature is between 110°F and 115°F to properly activate the yeast without killing it.
- Don’t add too much flour during kneading to avoid a dry dough; it should remain slightly tacky but manageable.
- If your kitchen is cold, use the oven warming trick to create a perfect rising environment.
- Use an instant-read thermometer to ensure the bread bowls are fully baked for best results.
- Keep the cut-out centers to serve as bread chunks alongside soups or dips.
