Homemade Bread Bowls
User Reviews
4.9
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Prep Time
25 mins
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Cook Time
30 mins
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Total Time
2 hrs
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Servings
6 bread bowls
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Calories
468 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Homemade Bread Bowls
Description
This recipe for Homemade Bread Bowls begins by activating yeast in warm water with sugar, which foams as a sign of readiness. The yeast mixture is combined with salt, melted butter, remaining sugar, and flour, then kneaded until the dough pulls away from the bowl sides but remains slightly tacky. After an initial rise, the dough is divided into portions then shaped and baked into round loaves with a firm exterior. The crust forms golden and crisp, providing structure to contain soups or stews while the crumb inside remains soft and absorbent.
Bread bowls serve as edible containers that make an eye-catching and functional presentation for creamy or chunky soups, chili, or thick stews. Their size makes them convenient for individual servings, and their crust resists sogginess during use. This recipe also offers instructions for making crusty Italian bread loaves by altering shaping and baking time and provides freezer storage options for both dough and baked bowls, enhancing convenience for future meals.
Ingredients
- 3 cups water warm
- 1 1/2 Tablespoons active dry yeast (2 packets)
- 2 Tablespoons +1/2 teaspoon granulated sugar , divided
- 1 Tablespoon salt
- 4 Tablespoons butter , melted
- 7 to 9 cups all-purpose flour , divided
- 1 tablespoon milk
- 1 egg white
Instructions
- Combine the water, yeast, and 1/2 teaspoon of the sugar in a small bowl. Stir just until the yeast is dissolved. Cover with a towel and let stand until the mixture is foamy, about 5 minutes.
- In a large bowl, add the salt, remaining sugar, butter, yeast mixture, and 3 1/2 cups of the flour, and mix. Slowly keep adding more flour (about 1 cup at a time) until the dough starts to pull away from the sides of the bowl.
- Knead the dough (with your stand mixer, or using your hands) for about 5 minutes. Stop and touch the dough with a clean, dry finger. The dough shouldn't be "sticky", but may barely stick to your finger. Add a little more flour, as needed, until you reach that consistency. Knead for 2-3 more minutes.
- Lightly spray another large bowl with nonstick spray and transfer the dough to that bowl. (Flip the dough over once so both sides are coated with spray). Cover the bowl with a dish towel and let it rise until doubled, about 30-45 minutes.
- Divide the dough into 6 or 8 equal pieces (for large or small bowls). I like to use a scale to make sure they're all the same size. Pick up one section of the dough and pat it down with your hands to remove any air. Use your hands to gently fold the dough into a tight ball. Place the dough ball on a baking sheet lined with parchment paper. Make a very small "X" slit on the top of the dough rounds with a serrated knife.
- Beat an egg with 1 tablespoon of milk to make an egg wash. Lightly Brush the tops of each dough ball with a very thin layer of egg wash.
- Cover the rolls really lightly with a piece of plastic wrap and allow to rise until doubled, about 30-40 more minutes.
- Bake at 400 degrees for about 25-30 minutes. Allow to cool for at least 15 minutes before cutting for bread bowls.
Notes
- After the first rise, punch down the dough and tightly cover it to refrigerate for up to 2 days before baking.
- To freeze dough, store punch-downed dough in airtight containers for up to 2 months; thaw overnight before shaping.
- Frozen baked bread bowls keep well up to 3 months; thaw at room temperature and warm in the oven before use.
- For crusty Italian bread loaves, divide dough in half, add egg wash, let rise again, and bake at 350°F for 30 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6bread bowls
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Calories | 468kcal | 23% |
| Carbohydrates | 88g | 29% |
| Protein | 12g | 24% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 936mg | 39% |
| Potassium | 130mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 177IU | 4% |
| Calcium | 21mg | 2% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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