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Bread Bowls Recipe
5 from 12 votes

Bread Bowls Recipe

This Bread Bowls Recipe creates six round, soft-elastic dough bowls perfect for filling with soups or dips. The dough is made using active dry yeast, sugars, butter, salt, and bread flour. After proofing until doubled, the dough is divided and shaped into balls, then baked to form thick crusted bowls with a tender crumb inside. An egg wash gives the crust a shiny finish.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
2 hrs 30 mins
Total Time
3 hrs 30 mins
Servings: 6 bread bowls
Calories: 517 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 2 1/2 cup water not boiling - but very warm, warm
  • 6 teaspoons active dry yeast
  • 3 teaspoons granulated sugar white
  • 3 tablespoons granulated sugar white
  • 6 tablespoons butter melted, unsalted
  • 7 cups bread flour plus more as needed 870g
  • 1 tablespoon salt
  • 2 tablespoons cornflour for sprinkling baking pan
Egg wash:
  • 1 egg large
  • 1 teaspoon water

Instructions

    Cup of Yum
  1. In the bowl of a stand mixer, combine the warm water, with the yeast and 3 teaspoons of sugar. Attach the dough hook. stir the mixture and let sit for 5-10 minutes or until foamy.
  2. Add melted butter and stir until combined.
  3. In another bowl, stir together the remaining 3 tablespoons of sugar, flour, and salt.
  4. With the mixer on low speed, add gradually the flour mixture until combined. if the dough is too sticky, add additional flour one tablespoon at a time until desired consistency is reached. Knead the dough with the dough hook until the dough is soft, elastic, and smooth. It should pull away from the sides of the bowl.
  5. Transfer the dough to a large, lightly oiled bowl. Roll the surface of the dough through the oil, and cover it with a clean towel. Place it in a warm place and let it rise until doubled in size, this will take 1-2 hours.
  6. Gently deflate the dough by poking it with your finger and divide it into 6 even pieces. Roll each piece into a ball.
  7. Line a baking sheet with parchment paper and sprinkle it with cornmeal.
  8. Transfer the dough balls to the prepared baking sheet, placing them several inches apart.
  9. Use a sharp knife to make an “X” on the top of each one.
  10. Whisk the egg with 1 teaspoon water and brush the dough balls generously with egg wash.
  11. Cover with a clean towel and allow to rise a little more, about 20-30 minutes, should almost double in size.
  12. Preheat oven to 425F.
  13. Bake bread bowls for 15 minutes. Remove from oven and brush again with the remaining egg wash. Return to oven and bake for another 15 minutes or until golden brown. They should sound hollow when tapped.
  14. Remove from oven and allow to cool completely.
  15. Once cooled, use a serrated knife to slice off the top of each bread bowl. Use your fingers to hollow out the center of each bread bowl.
  16. Use for soup, salads, or as desired!

Nutrition Information

Calories 517kcal (26%) Carbohydrates 121g (40%) Protein 23g (46%) Fat 15g (23%) Saturated Fat 8g (40%) Cholesterol 57mg (19%) Sodium 1287mg (54%) Potassium 271mg (6%) Fiber 7g (28%) Sugar 8g (16%) Vitamin A 389IU (8%) Calcium 36mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 bread bowls

Amount Per Serving

Calories 517

% Daily Value*

Calories 517kcal 26%
Carbohydrates 121g 40%
Protein 23g 46%
Fat 15g 23%
Saturated Fat 8g 40%
Cholesterol 57mg 19%
Sodium 1287mg 54%
Potassium 271mg 6%
Fiber 7g 28%
Sugar 8g 16%
Vitamin A 389IU 8%
Calcium 36mg 4%
Iron 2mg 11%

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