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5.0 from 51 votes

Bread Bowl Recipe

Today I'll be showing you how to make homemade bread bowls completely from scratch. I recommend reading through the recipe and watching the video (below the recipe) before beginning.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr 30 mins
Total Time
2 hrs 30 mins
Servings: 6 bread bowls
Calories: 670 kcal
Course: Bread
Cuisine: American

Ingredients

  • 2 ½ cup warm water heated to 105-110F (40-45C)
  • 5 teaspoons active dry yeast
  • 1 teaspoon granulated sugar
  • 4 Tablespoons granulated sugar
  • 4 Tablespoons unsalted butter melted
  • 7 cups bread flour plus additional as needed
  • 1 Tablespoon salt
  • cornmeal for sprinkling baking pan
EGG WASH
  • 1 large egg
  • 1 teaspoon water

Instructions

    Cup of Yum
  1. Combine warm water, yeast and 1 teaspoon of sugar in the bowl of a stand mixer fitted with a dough hook¹. Stir and let sit for 5 minutes or until foamy.
  2. Add melted butter and stir until combined,
  3. In a separate bowl, stir together remaining 4 Tablespoons sugar, flour, and salt.
  4. Turn mixer to low speed and gradually add flour mixture until combined. Dough should be soft and slightly tacky to the touch. If needed, add additional flour one Tablespoon at a time until desired consistency is reached. Continue to knead dough with dough hook (or transfer to a clean surface and knead by hand) until dough is elastic and smooth and pulls away from the sides of the bowl.
  5. Transfer to a lightly oiled large bowl. Roll the surface of the dough through the oil, cover with a clean towel, and allow to rise in a warm, draft-free place until doubled in size (about 1-2 hours).
  6. Gently deflate the dough and divide into 6 even pieces and roll each into a ball.
  7. Line a baking sheet with parchment paper and sprinkle liberally with cornmeal.
  8. Transfer dough balls to baking sheet, spacing several inches apart. Use a sharp knife to make an “X” on the top center of each dough ball. Prepare your egg wash by whisking together egg and 1 teaspoon water. Brush bread bowls generously with egg wash (don't discard this, you'll need it again a bit later on).
  9. Cover with a clean towel and allow to rise while you preheat your oven to 425F (220C).
  10. Once oven is preheated, bread bowls should have almost doubled in size.
  11. Transfer risen bread bowls to 425F (220C) oven and bake for 15 minutes. Remove from oven and brush once more with egg wash. Return to oven and bake another 15 minutes or until golden brown and bread bowls sound hollow when tapped.
  12. Allow to cool completely.
  13. Once cooled, use a serrated knife to slice off the top of each bread bowl. Use a knife or just your fingers to hollow out the center of each bread bowl, then use as desired!

Notes

  • ¹You can make this in a large bowl by hand, but it will be an arm workout to get all of the ingredients combined and you will need to knead the dough on a clean surface until the indicated consistency is reached.
  • You may make 8 smaller bread bowls, if desired. Keep in mind they will need to bake for less time.
  • Bread bowls are best served warm and fresh, but will keep in an airtight container at room temperature for 2-3 days.

Nutrition Information

Serving 1bread bowl Calories 670kcal (34%) Carbohydrates 119g (40%) Protein 23g (46%) Fat 11g (17%) Saturated Fat 5g (25%) Cholesterol 47mg (16%) Sodium 1188mg (50%) Potassium 251mg (7%) Fiber 6g (24%) Sugar 9g (18%) Vitamin A 273IU (5%) Calcium 34mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 6bread bowls

Amount Per Serving

Calories 670

% Daily Value*

Serving 1bread bowl
Calories 670kcal 34%
Carbohydrates 119g 40%
Protein 23g 46%
Fat 11g 17%
Saturated Fat 5g 25%
Cholesterol 47mg 16%
Sodium 1188mg 50%
Potassium 251mg 5%
Fiber 6g 24%
Sugar 9g 18%
Vitamin A 273IU 5%
Calcium 34mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.