Bread Bowl Recipe
User Reviews
5
Bread Bowl Recipe
Description
The Bread Bowl Recipe uses warm water activated yeast combined with sugar, melted butter, flour, and salt mixed into a soft dough that is kneaded until elastic and smooth. After rising in a lightly oiled bowl covered with a towel until doubled in size, the dough is deflated and divided into 6 equal parts and shaped into balls. Though the instructions are incomplete in the provided method, typical bread bowl preparation involves shaping the dough balls, proofing again briefly, then baking on a cornmeal-coated surface to promote crispiness on the bottom.
The resulting bread bowls have a soft inside crumb with a sturdy crust that can be hollowed out to hold chunky soups, chowders, or dip. Cornmeal adds slight texture to the bottom for a better grip on serving dishes while maintaining a pleasant crust. They are best served warm and fresh but will keep at room temperature in airtight storage for a few days.
For convenience, the recipe mentions that smaller bread bowls can be made by dividing into 8 pieces, although these require shorter baking times. Preparing dough by hand is possible but requires more effort and kneading skill compared to a mixer.
Ingredients
- 2 ½ cup water heated to 105-110F (40-45C, warm
- 5 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 4 Tablespoons granulated sugar
- 4 Tablespoons butter melted, unsalted
- 7 cups bread flour plus additional as needed
- 1 Tablespoon salt
- cornmeal for sprinkling baking pan
EGG WASH
- 1 egg large
- 1 teaspoon water
Instructions
- 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.
- Add melted butter and stir until combined,
- In a separate bowl, stir together remaining 4 Tablespoons sugar, flour, and salt.
- 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.
- 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).
- Gently deflate the dough and divide into 6 even pieces and roll each into a ball.
- Line a baking sheet with parchment paper and sprinkle liberally with cornmeal.
- 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).
- Cover with a clean towel and allow to rise while you preheat your oven to 425F (220C).
- Once oven is preheated, bread bowls should have almost doubled in size.
- 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.
- Allow to cool completely.
- 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
- This dough can be kneaded by hand but will require more effort to achieve the right texture.
- You can make 8 smaller bread bowls instead of 6; note that smaller bowls will bake faster.
- Bread bowls are best enjoyed warm and fresh but will keep in an airtight container at room temperature for 2-3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6bread bowls
Amount Per Serving
Calories 670 kcal
% 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.
User Reviews
Overall Rating
5
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