Bread Bowl Recipe

[Serene]

Try my bread recipe

Ingredients:​

• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 1/2 cups warm water (110°F/45°C)
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 2 tablespoons olive oil
• 4 cups all-purpose flour (plus more for dusting)
• 1 egg (optional, for egg wash)
• 1 tablespoon water (optional, for egg wash)

Instructions:​

1. Activate the Yeast:
   • In a large mixing bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the water and let it sit for about 5-10 minutes until frothy.
2. Prepare the Dough:
   • Add the salt, olive oil, and 2 cups of flour to the yeast mixture. Stir until combined.
   • Gradually add the remaining 2 cups of flour, one cup at a time, mixing until the dough comes together.
3. Knead the Dough:
   • Turn the dough out onto a floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic. Add more flour if necessary to prevent sticking.
4. First Rise:
   • Place the dough in a lightly oiled bowl, turning it to coat with oil. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Shape the Bread Bowls:
   • Punch down the dough to release the air. Divide it into 4-6 equal pieces, depending on the size of bread bowls you want.
   • Shape each piece into a ball and place them on a baking sheet lined with parchment paper.
6. Second Rise:
   • Cover the dough balls with a clean kitchen towel and let them rise for another 30 minutes, until they have puffed up.
7. Preheat the Oven:
   • Preheat your oven to 400°F (200°C).
8. Prepare the Egg Wash (Optional):
   • In a small bowl, whisk together the egg and 1 tablespoon of water. Brush the tops of the dough balls with the egg wash for a shiny, golden crust.
9. Bake the Bread Bowls:
   • Bake in the preheated oven for 20-25 minutes, or until the bread bowls are golden brown and sound hollow when tapped on the bottom.
10. Cool and Hollow Out:
    • Allow the bread bowls to cool completely on a wire rack.
    • Once cooled, use a sharp knife to cut a circle out of the top of each bread bowl. Scoop out the insides, leaving about a 1/2-inch thick shell.

Tips:​

• The insides of the bread bowls can be saved to make croutons or breadcrumbs.
• Fill the bread bowls with your favorite soup, chowder, or dip. Enjoy!

These homemade bread bowls are perfect for serving soups and stews, creating a fun and delicious presentation!

 

[doebadie]

Just came across this bread bowl recipe and wow, it looks amazing! I can't wait to try it out! The idea of serving soup or chili in a freshly baked bread bowl is pure genius. It’s like getting a delicious, edible bowl and a hearty meal all in one. I bet it’s going to be a hit at my next dinner party. Thanks for sharing this fantastic recipe!

 

[MylaPeek]

This Bread Bowl recipe is totally awesome! I love how cozy and creative it looks—perfect for soups and stews. Can’t wait to give this a try! Thanks for the inspo!

 

[Stark]

Try my bread recipe
View attachment 5027

Ingredients:​

• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 1/2 cups warm water (110°F/45°C)
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 2 tablespoons olive oil
• 4 cups all-purpose flour (plus more for dusting)
• 1 egg (optional, for egg wash)
• 1 tablespoon water (optional, for egg wash)

Instructions:​

1. Activate the Yeast:
   • In a large mixing bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the water and let it sit for about 5-10 minutes until frothy.
2. Prepare the Dough:
   • Add the salt, olive oil, and 2 cups of flour to the yeast mixture. Stir until combined.
   • Gradually add the remaining 2 cups of flour, one cup at a time, mixing until the dough comes together.
3. Knead the Dough:
   • Turn the dough out onto a floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic. Add more flour if necessary to prevent sticking.
4. First Rise:
   • Place the dough in a lightly oiled bowl, turning it to coat with oil. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Shape the Bread Bowls:
   • Punch down the dough to release the air. Divide it into 4-6 equal pieces, depending on the size of bread bowls you want.
   • Shape each piece into a ball and place them on a baking sheet lined with parchment paper.
6. Second Rise:
   • Cover the dough balls with a clean kitchen towel and let them rise for another 30 minutes, until they have puffed up.
7. Preheat the Oven:
   • Preheat your oven to 400°F (200°C).
8. Prepare the Egg Wash (Optional):
   • In a small bowl, whisk together the egg and 1 tablespoon of water. Brush the tops of the dough balls with the egg wash for a shiny, golden crust.
9. Bake the Bread Bowls:
   • Bake in the preheated oven for 20-25 minutes, or until the bread bowls are golden brown and sound hollow when tapped on the bottom.
10. Cool and Hollow Out:
    • Allow the bread bowls to cool completely on a wire rack.
    • Once cooled, use a sharp knife to cut a circle out of the top of each bread bowl. Scoop out the insides, leaving about a 1/2-inch thick shell.

Tips:​

• The insides of the bread bowls can be saved to make croutons or breadcrumbs.
• Fill the bread bowls with your favorite soup, chowder, or dip. Enjoy!

These homemade bread bowls are perfect for serving soups and stews, creating a fun and delicious presentation!

Bread bowls are such a fun way to serve soup! This recipe looks perfect—can’t wait to try making my own. Thanks for sharing!

 

[lizasoberan]

Try my bread recipe
View attachment 5027

Ingredients:​

• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 1/2 cups warm water (110°F/45°C)
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 2 tablespoons olive oil
• 4 cups all-purpose flour (plus more for dusting)
• 1 egg (optional, for egg wash)
• 1 tablespoon water (optional, for egg wash)

Instructions:​

1. Activate the Yeast:
   • In a large mixing bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the water and let it sit for about 5-10 minutes until frothy.
2. Prepare the Dough:
   • Add the salt, olive oil, and 2 cups of flour to the yeast mixture. Stir until combined.
   • Gradually add the remaining 2 cups of flour, one cup at a time, mixing until the dough comes together.
3. Knead the Dough:
   • Turn the dough out onto a floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic. Add more flour if necessary to prevent sticking.
4. First Rise:
   • Place the dough in a lightly oiled bowl, turning it to coat with oil. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Shape the Bread Bowls:
   • Punch down the dough to release the air. Divide it into 4-6 equal pieces, depending on the size of bread bowls you want.
   • Shape each piece into a ball and place them on a baking sheet lined with parchment paper.
6. Second Rise:
   • Cover the dough balls with a clean kitchen towel and let them rise for another 30 minutes, until they have puffed up.
7. Preheat the Oven:
   • Preheat your oven to 400°F (200°C).
8. Prepare the Egg Wash (Optional):
   • In a small bowl, whisk together the egg and 1 tablespoon of water. Brush the tops of the dough balls with the egg wash for a shiny, golden crust.
9. Bake the Bread Bowls:
   • Bake in the preheated oven for 20-25 minutes, or until the bread bowls are golden brown and sound hollow when tapped on the bottom.
10. Cool and Hollow Out:
    • Allow the bread bowls to cool completely on a wire rack.
    • Once cooled, use a sharp knife to cut a circle out of the top of each bread bowl. Scoop out the insides, leaving about a 1/2-inch thick shell.

Tips:​

• The insides of the bread bowls can be saved to make croutons or breadcrumbs.
• Fill the bread bowls with your favorite soup, chowder, or dip. Enjoy!

These homemade bread bowls are perfect for serving soups and stews, creating a fun and delicious presentation!

I think using a sturdy, round loaf of bread is key for making a great bread bowl. It holds up well to soups and stews.