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Homemade Bread Bowls Recipe

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4.2 from 15 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. Prepare for baking: Brush each dough ball with egg wash, then score an X on the tops with a sharp knife.
  8. Bake: Bake for 30 minutes or until golden brown, or until an instant-read thermometer in the center reads 195°F (90°C).
  9. 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.
  10. 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.

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