Homemade bread bowls are a simple and delicious way to take all of your soups to the next level! These bread bowls are perfectly crisp on the outside and soft and airy on the inside.
If you are going to make some homemade bread bowls then you need some soup to fill them up! Try out my popular cheeseburger soup, some broccoli cheese soup, or the best of the best, my chicken noodle soup!
Homemade Bread Bowl
There is nothing better than eating some soup out of a delicious homemade bread bowl. There is no need to add extra rolls to the meal for dipping, everyone will have one ready to go on their plate! A bread bowl takes your soup and levels it up! It makes the entire meal more filling, plus it tastes AMAZING.
These homemade bread bowls will become a family favorite. They aren’t too hard to make and bake. In fact, most of the time is spent rising which is hands-off for you! You can even go another direction with these and use them as bowls to hold dip at a party or get-together! No matter how you use them, the flavor and texture are going to knock your socks off. You will never buy store-bought bread bowls again!
Ingredients to Make Bread Bowls
These bread bowls use simple ingredients but the end result is SO GOOD. Even someone who doesn’t bake bread a lot can make these! See the recipe card at the bottom of the post for exact measurements.
- Dry Active Yeast: You will need 2 packets of dry, active yeast!
- Warm Water: Make sure that your water isn’t hot. Hot water will kill the yeast!
- Granulated Sugar: You will mix this in with the yeast.
- Butter: I used unsalted butter. melted
- Salt: The salt will enhance all of the flavors of the ingredients.
- Bread Flour: Bread flour will give you the best result for these bowls.
- Egg: The egg will be used as a wash on top to help the outside crust be a golden brown.
- Milk: I used 1 percent milk but you can use whatever you have on hand!
How to Make Homemade Bread Bowls
The process of making the dough is easy! Anyone can make this recipe and once you eat it… You will be so glad that you did!
Dough
- Proof the Yeast: In the bottom of the bowl of a mixer, whisk together the yeast, water, and sugar. Let stand for 5 minutes until the mixture is nice and frothy.
- Mix Dough: Add the salt, melted butter and flour to the mixture in the bowl. Mix with the paddle attachment for 5-6 minutes, until the dough pulls away from the sides of the bowl. If the dough keeps sticking, add more flour 1 tablespoon at a time.
- Let Dough Rise: Remove the dough from the bowl onto a lightly floured surface and shape into a ball. Then, place the dough in a large, greased bowl. Turn the dough in the bowl so it is all coated in the oil. Cover with a clean kitchen towel. Place the bowl in a warm spot and let the dough rise for about an hour and a half, until it has doubled in size.
- Form Dough Balls: Once doubled in size, punch the dough down to remove any air bubbles. Turn the dough out onto a lightly floured surface and divide the dough into 6 even pieces. Shape each piece into a ball. Place the balls seam side down on 2 parchment-lined baking sheets and then cover with the clean kitchen towel again. Let the dough rise for about 20 minutes. Then, you will be ready to bake your bread bowls!
Bake
- Preheat Oven and Prep Egg Wash: Meanwhile, preheat the oven to 400°. In a small bowl combine the egg and milk to make the egg wash. Brush the egg wash over the tops of the dough and cut a small X in the tops of them with a very sharp knife.
- Bake and Let Cool: Bake for 30 minutes, until the crust is a nice golden brown. Allow to cool completely before cutting to prevent the bread from becoming gummy. When ready to serve your bread bowls, cut a large hole in the tops and, if desired, hollow out some of the inner bread (but save it to dip in your soup!)
Do I Need a Stand Mixer?
No! If you don’t have a stand mixer, that’s fine! You can mix this entire bread bowl recipe up by hand. Or, use your stand mixer if you have one. It’s easy and anyone can make this dough!
How to Store and Freeze a Bread Bowl
You can make these bread bowls ahead of time! If you have space in your freezer, this is a great recipe to double and keep some on hand for those winter, soup days!
- Freeze: Once your bread bowls have been baked and cooled them place them in an airtight container (or ziplock bag). Label the bag with the date. They will stay good for about 3 months.
- To Thaw: When you are ready to use your bread bowl, place it on your counter to thaw. Then, warm them up in your oven right before serving! They will taste as fresh as when you made them!
Soup to Serve in Bread Bowls
Soup Recipes
Tomato Basil Soup
Soup Recipes
Slow Cooker Loaded Baked Potato Soup
Soup Recipes
Best Ever Chili Recipe
Dinner
Creamy Turkey Wild Rice Soup
Bread Bowls
Ingredients
- 2 Packets Dry Active Yeast (1 ½ tablespoons)
- 2 ¼ Cup Warm Water
- 2 teaspoons granulated sugar
- 2 tablespoons unsalted butter (melted)
- 2 teaspoons salt
- 6 Cups Bread Flour
- 1 Egg
- 1 Tablespoon Milk
Instructions
-
In the bottom of the bowl of a mixer, whisk together the yeast, water, and sugar. Let stand for 5 minutes until the mixture is nice and frothy.
-
Add the salt, melted butter, and flour to the mixture in the bowl. Mix with the paddle attachment for 5-6 minutes, until the dough pulls away from the sides of the bowl. If the dough keeps sticking, add more flour 1 tablespoon at a time.
-
Remove the dough from the bowl onto a lightly floured surface and shape it into a ball. Place the dough in a large, greased bowl. Turn the dough in the bowl so it is all coated in the oil. Cover with a clean kitchen towel. Place the bowl in a warm spot and let the dough rise for about an hour and a half, until it has doubled in size.
-
Once doubled in size, punch the dough down to remove any air bubbles. Turn the dough out onto a lightly floured surface and divide the dough into 6 even pieces. Shape each piece into a ball. Place the balls seam side down on 2 parchment-lined baking sheets. Cover with the clean kitchen towel again and let the dough rise for about 20 minutes.
-
Meanwhile, preheat the oven to 400°. In a small bowl combine the egg and milk to make the egg wash. Brush the egg wash over the tops of the dough and cut a small X in the tops of them with a very sharp knife.
-
Bake for 30 minutes, until the crust is a nice golden brown. Allow to cool completely before cutting to prevent the bread from becoming gummy. When ready to serve, cut a large hole in the tops and, if desired, hollow out some of the inner bread (but save it to dip in your soup!)
Nutrition
from The Recipe Critic https://ift.tt/oI401Ux
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