These bread bowls, which are edible bowls of soft, chewy bread, can hold your favorite soups and salads. I use them for my Breakfast Bread Bowl and Bread Bowl Spaghetti!

Bread Bowls

Amelia

These homemade bread bowls have a crispy crust and soft, chewy interior, perfect for holding soups, salads, or chili, and can be stored at room temperature, frozen for later, or made in a bread machine by halving the recipe for a smaller batch.

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Prep Time 20

Cook Time 18

Rising Time 1 45

Total Time 2 23

Course Appetizer, Side Dish

Cuisine American, Italian

Servings 6 People

Calories 434 kcal

Ingredients

Bread Bowl

2 Cups (473 g) Warm water, between 105-110°F
2 Envelopes (1½ tablespoons) instant yeast
1 Tsp Granulated sugar
5 Cups (625 g) All-purpose flour
2 Tsp Kosher salt

Egg Wash

1 Large egg, room temperature
1 Tbsp Water

Instructions

Add the yeast, sugar, and warm water to the bowl of a stand mixer fitted with a dough hook attachment. Combine and let for 5 to 8 minutes, or until the yeast has begun to bloom.
Mix the flour and salt together in a large bowl. Scrape down the sides of the bowl as necessary as you add one cup of the flour mixture at a time while the mixer is running on low. Until the dough comes together, keep adding flour. Add additional flour if your dough is too sticky, and a little water if it's too dry.
Continue using the dough hook to knead the dough for another five to six minutes after it has formed a ball and is not sticking to the walls of the mixing bowl.
Form the dough into a ball after removing it from the mixing bowl. After spraying cooking oil on the dough, place the dough ball in a big bowl, turn the dough to coat it, and cover with plastic wrap. The dough should double in size after an hour of rising in a warm location. (The humidity can affect the rise time.)
Line two big baking pans with parchment paper after the dough has risen. Put aside.
On a work surface dusted with flour, fold the dough out. Split into six equal halves, each weighing roughly 190 grams.
Make a ball out of each piece of dough. To make a smooth surface, fold seams under and roll again. Arrange the rolled dough balls three to four inches apart on the baking sheets
Loosely cover with a cloth or greased plastic wrap, then let it rise again for 30 to 45 minutes, or until it has doubled.
Preheat the oven to 400°F when it's ready.
Put the water and egg in a small bowl. Mix with a whisk until well blended. After brushing the dough with egg wash, bake it for 16 to 18 minutes, or until golden brown. Before serving, allow the loaves to cool somewhat. You can serve bread bowls warm or room temperature.
Cut a circle into the top of the bowl to make a bread bowl, then scoop out the bread within with your hands.
Put your favorite salads, stews, chili, and soups in bowls.

Keyword Bread Bowl

Bowls of bread

These baked bread bowls are sure to please, with a crunchy exterior and a soft, chewy interior. Fill them with creamy soups like Roasted Broccoli Cheese Soup and Zuppa Toscana Soup. Remember to serve chili in one! You can also make homemade croutons with the tops of the loaves you take out!

Ingredients for Bread

Water: 105°F to 110°F is the ideal temperature range. The yeast will not bloom if the water is too cold, and it will be killed if it is too hot.

Yeast: Use instant yeast, sometimes referred to as quick-rise or fast-rising yeast.

Egg wash: Before baking, brush the loaves with egg wash, which is made by whisking egg and water together. The egg wash will make the loaves look lustrous and beautifully golden brown.

The Dough Must Rise Twice: Why?

As in many bread recipes, the dough rises twice. When the dough is allowed to rise a second time, the yeast has more time to operate. The loaf increases a second time after the dough has been punched down, pushing out the gas bubbles to allow the yeast to continue enjoying its food source for a bit longer.

Enough time for the bread to rise does impact its finished texture. A softer, chewier texture will result, making it ideal for a bread bowl. When the dough is rising, make sure it is in a warm location. If your kitchen is really cold, put it on top of your refrigerator to make it rise. Also, if you’re interested in baking at high altitudes, see my High-Altitude Baking Tips.

How to Keep Bread Fresh

There are a few techniques to prolong the freshness of bowls that you will be eating immediately (at least a few days). The following advice will help you store at room temperature: (I’ll go on to freezing bread.)

Allow the bread to cool thoroughly.
Cover the bread with aluminum foil or plastic wrap. It will remain soft. (You might get a crustier bread if you leave it out uncovered.)
Keep the bread somewhere dry and cool. Savor it in two to three days. If not, freezing the bread is your best option.
Another option is to keep the bread in a bread box for a day or two.

Methods for Freezing Bread

If you make all six bread bowls, you might need to put some away to eat later. The best option is to freeze bread!

Allow each bowl of bread to cool thoroughly.
Store each in a plastic bag that has been sealed after wrapping each one separately in plastic wrap.
The bread should be kept away from the door in the freezer’s coldest section.

Take the bread out of the freezer and unwrap it when you’re ready to eat it. Keep it at room temperature in a plastic bag with a zipper.

Can I Use a Bread Machine to Make Bread Bowls?

Yes, a bread machine may be used to make bread bowls. But with five cups of flour, this recipe yields six bread bowls, which would require a really large bread maker. I advise halving the recipe to make three bread bowls.