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Classic Homemade Bread Bowls for Hearty Soups

A round, golden-brown loaf of artisan bread, scored on top to reveal a fluffy interior, perfect for making bread bowls.
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Make sturdy, bakery-style bread bowls from scratch. These edible bowls have a crisp crust and soft interior, perfect for holding your favorite creamy soups or chili.

Ingredients

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  • 1 packet active dry yeast (about 2 1/4 teaspoons)
  • 1 teaspoon granulated sugar
  • 1 cup warm water (105°F to 115°F)
  • 3 cups all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons salt
  • 2 tablespoons unsalted butter, melted
  • 1 egg, beaten (for egg wash)
  • 1 teaspoon water (for egg wash)

Instructions

  1. Activate the yeast: In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy.
  2. Combine dry ingredients: In a large mixing bowl, whisk together 3 cups of flour and the salt.
  3. Mix the dough: Pour the yeast mixture and the melted butter into the flour mixture. Mix with a wooden spoon or stand mixer until a shaggy dough forms.
  4. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 6 to 8 minutes until the dough is smooth and elastic. If using a stand mixer, use the dough hook and knead on medium-low speed for 5 minutes.
  5. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Shape the bowls: Gently punch down the risen dough. Divide the dough into 4 equal pieces. Shape each piece into a tight, round ball. Place the dough balls on a baking sheet lined with parchment paper, leaving space between them.
  7. Second rise: Cover the dough balls loosely and let them rise again for 30 to 45 minutes. They should look puffy.
  8. Preheat and prepare: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  9. Apply egg wash: In a small bowl, whisk together the beaten egg and 1 teaspoon of water. Brush the tops of the dough balls evenly with the egg wash. This helps create a golden, crusty exterior.
  10. Bake: Bake for 25 to 30 minutes, or until the bread bowls are deep golden brown and sound hollow when tapped on the bottom.
  11. Cool: Transfer the bread bowls to a wire rack to cool completely before hollowing them out.
  12. Hollow the bowls: Once cool, use a sharp knife to cut a circle around the top of each loaf, leaving about a 1-inch thick border. Carefully scoop out the soft interior bread, leaving a sturdy shell. Save the scooped bread for dipping.

Notes

  • For sturdier bread bowls that hold liquid better, bake the hollowed-out shells for an additional 5 to 7 minutes after scooping out the center. This dries the interior slightly.
  • If you are using a bread machine for the initial mix and knead cycle, follow your machine’s instructions and then proceed to the first rise step.
  • These bread bowls pair perfectly with loaded baked potato soup or classic broccoli cheddar soup.

Nutrition

Find it online: https://hearthbite.com/homemade-bread-bowls-recipe-for-soup/