Bread Bowl Recipe
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5.0
228 reviews
Excellent
Bread Bowl Recipe
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Crusty on the outside, and soft on the inside, this easy bread bowl recipe is perfect for your favorite soup!
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Ingredients
- 1½ cups warm water, (110-115°F)
- 2 tablespoons oil
- 2 tablespoons sugar
- 1 teaspoon salt
- ¾ tablespoon Rapid Rise Yeast
- 4 cups bread flour, plus more as needed
Instructions
- In a large bowl or the bowl of a stand mixer, mix warm water, oil, sugar, salt, yeast, and 2 cups of flour. Add remaining flour ½ cup at a time until the dough pulls away from the sides of the bowl and is smooth, but still slightly tacky.
- Knead the dough until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
- Gently punch down the dough and divide it into six equal pieces. Roll each piece of dough into a ball and place them on a greased or parchment-lined baking sheet.
- With a sharp knife, cut an x in the top of each dough ball. Cover lightly with a kitchen towel and let rise in a warm place until doubled in size, 30–45 minutes.
- During the last 15 minutes of rise time, preheat the oven to 400°F.
- Bake for 15 minutes or until golden brown and cooked through. Remove to a cooling rack to cool completely.
- To serve, cut a circle out of the top of each bread bowl, then scoop out the inside of the bread to make a bowl. Ladle hot soup into the bowl and serve immediately.
Equipments used:
Notes
- Recipe Tips:
- Don't forget to score the dough with an x on top so it will rise evenly and expand upwards.
- Knead until the dough becomes smooth and elastic, and springs back when lightly pressed with your finger.
- Bread bowls are best served with creamier and chunkier soups, as opposed to broth-based soups.
- Freeze dough. After the dough has risen for the first time, punch it down and divide it into 6 balls. Place on a baking sheet and freeze. Once solid, wrap each one with plastic and store it in a freezer ziploc. To use, cover with a tea towel and thaw for several hours at room temperature until doubled in size. Bake as written.
- Store cooled bread bowls in bread bags 2-3 days before using or place them in the refrigerator to extend their shelf life a few more days. To freeze, wrap with plastic wrap and again with foil before freezing for up to 3 months. Thaw before cutting to serve
- Store cooled bread bowls in bread bags 2-3 days before using or place them in the refrigerator to extend their shelf life a few more days. To freeze, wrap with plastic wrap and again with foil before freezing for up to 3 months. Thaw before cutting to serve
- Don't forget to score the dough with an x on top so it will rise evenly and expand upwards.
- Knead until the dough becomes smooth and elastic, and springs back when lightly pressed with your finger.
- Bread bowls are best served with creamier and chunkier soups, as opposed to broth-based soups.
Nutrition Information
Show Details
Serving
1bowl
Calories
359kcal
(18%)
Carbohydrates
65g
(22%)
Protein
10g
(20%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.02g
Sodium
392mg
(16%)
Potassium
88mg
(3%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
2IU
(0%)
Vitamin C
0.002mg
(0%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 359kcal | 18% |
| Carbohydrates | 65g | 22% |
| Protein | 10g | 20% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Sodium | 392mg | 16% |
| Potassium | 88mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 0.002mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
228 reviews
Excellent
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