Bread Bowl Recipe
User Reviews
5
Bread Bowl Recipe
Description
The bread bowl dough incorporates warm water, neutral oil, sugar, salt, Rapid Rise yeast, and bread flour mixed gradually to achieve a smooth, elastic dough. After kneading, the dough is allowed to rise until doubled, enhancing flavor and structure. It is then divided into six equal portions rolled into balls. Each dough ball is scored with an X on top, a step that helps the bread expand upward during a second rise.
Baking at 400°F for approximately 15 minutes develops a golden crust while maintaining a soft interior crumb. Once cooled, a circle is cut from the top of each roll and the center portion removed to create bowls perfect for holding creamy or chunky soups. The texture balances hardness enough to contain liquids while retaining a tender inside.
These bread bowls are particularly suited for thick soups rather than thin broths. To preserve them, wrap and refrigerate or freeze after baking. Thaw well before serving to maintain their texture.
Scoring and kneading until the dough is elastic are key for proper rise and shape. The recipe yields six bread bowls, appropriate for individual servings.
Ingredients
- 1½ cups water 110-115°F, warm
- 2 tablespoons neutral cooking oil generic cooking 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.
Notes
- Score the top of each dough ball with an X to encourage even rising and expansion upwards during proofing and baking.
- Knead the dough until it is smooth, elastic, and springs back gently when pressed to develop gluten for proper texture.
- Bread bowls pair best with creamy or chunky soups rather than thin broth-based soups to prevent sogginess.
- To freeze, allow dough to rise once, divide, and freeze dough balls individually. Thaw and proof before baking as directed.
- Store finished bread bowls in bread bags or refrigerated for extension of freshness, or wrap and freeze for up to three months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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