Homemade Bread Bowls
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Prep Time
28 mins
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Servings
6 bread bowls
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Calories
532 kcal
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Course
Baked Goods
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Cuisine
American
Homemade Bread Bowls
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How to make bread bowls that are perfect to serve soups and dips in! An easy from scratch recipe that works every time!
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Ingredients
- 4 1/2 teaspoons active dry yeast (two packets)
- 2 ½ cups warm water 110-115°F
- 1 tablespoon granulated sugar
- 2 tablespoons vegetable oil
- 2 teaspoons salt
- 6-7 cups all-purpose flour
- Egg wash
Instructions
- Grease a very large mixing bowl with butter and set aside. This is for the dough to rise, so make sure it's large enough.
- Place the yeast in the bowl of a stand mixer fitted with a dough hook attachment.
- Pour the warm water on top, then add the sugar. Mix together and let stand until the yeast starts to bubble and froth.
- With the stand mixer running on low speed, add the oil and salt.
- Slowly add in the first 5 cups of flour, until the dough starts to gather in a ball in the middle. Continue to add more flour slowly, until the dough forms a slightly tacky ball. The dough should just barely stick to your hand and pull away from the sides of the bowl as it mixes.
- Turn it out onto a lightly floured surface and form into a ball.
- Place the dough ball into the prepared greased bowl and turn to cover the dough with the butter.
- Cover the bowl with plastic wrap and place it in a warm, non-drafty place to rise.
- Let the dough rise until doubled in size, anywhere from 60-90 minutes.
- Once doubled in size, punch down the dough. Take the dough and turn it out onto a lightly floured work surface.
- Divide the dough in half. Divide each of those pieces into three equal-sized portions, resulting in 6 equal-sized pieces of dough.
- Form each piece of dough into balls.
- Line 2 large baking sheets with parchment paper. Place 3 dough balls onto each in staggered positions (two at the top sides and one in the middle bottom). Spray some plastic wrap with baking spray and set on top of the dough lightly.
- Let rise for 30 minutes, until almost doubled in size.
- Preheat your oven to 400°F.
- Prepare the egg wash and use a pastry brush to brush each dough ball with egg wash. Using a sharp knife, score an X into the top of each dough ball.
- Bake for 25-30 minutes until golden brown and internal temperature reaches 190°-200°F.
- Remove to wire racks to cool completely.
- To use and serve, cut a large round circle out of the top of each bread bowl. Scoop out the center bread as much as desired making sure not to pierce the sides. Leaving some bread in the interior is nice when serving chilis and soups. Save the scooped-out bread to eat with soup or use in dipping.
- Fill with soup or dip of choice.
- Store at room temperature for 2-3 days, in a bread box or closed container. Do not refrigerate ( the bread will harden and dry out faster)
- Cover with plastic wrap and place in a bag to freeze the baked bread bowls for up to 3 months.
Notes
- You can make these larger or smaller if desired!
Nutrition Information
Show Details
Calories
532kcal
(27%)
Carbohydrates
101g
(34%)
Protein
17g
(34%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Sodium
787mg
(33%)
Potassium
220mg
(6%)
Fiber
6g
(24%)
Sugar
2g
(4%)
Vitamin C
1mg
(1%)
Calcium
25mg
(3%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6bread bowls
Amount Per Serving
Calories 532 kcal
% Daily Value*
| Calories | 532kcal | 27% |
| Carbohydrates | 101g | 34% |
| Protein | 17g | 34% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Sodium | 787mg | 33% |
| Potassium | 220mg | 5% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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