Homemade Bread Bowls Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Additional Time
1 hr 15 mins
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Total Time
2 hrs
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Servings
6 bread
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Course
Main Course
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Cuisine
American
Homemade Bread Bowls Recipe
Description
This Homemade Bread Bowls Recipe uses a mixture of bread flour and all-purpose flour, providing structure and chew. Garlic powder and fine sea salt are added for subtle seasoning. The dough is activated with instant yeast combined with warm water, olive oil, and sugar, then kneaded until elastic. After an initial rise until doubled, the dough is shaped into individual bowls ready for baking.
For baking, either parchment paper or cornmeal can be used on rimmed baking sheets. Cornmeal adds a textured crust and prevents sticking. The bowls develop a sturdy crust and hollow interior ideal for containing rich, creamy soups. The recipe recommends using these bread bowls with creamy soups since watery fillings might soak through the bread walls.
The bread bowls are best eaten fresh and filled just before serving to maintain their structure and texture. This recipe yields bread bowls with enough size and sturdiness for individual servings, adding a homemade appeal to soup presentations.
Ingredients
- 1 cup cornmeal optional, for baking sheets, 152 grams
- 4 1/2 teaspoons instant yeast or 2 packets, (14 grams
- 2 1/2 cups water warm (110°F), (590 ml
- 2 tablespoons olive oil 25 grams
- 1 tablespoon granulated sugar 13 grams
- 4 cups bread flour 508 grams
- 3 cups all-purpose flour 381 grams
- 1 teaspoon garlic powder
- 2 teaspoons salt fine sea salt
- 1 egg for egg wash
- 1 tablespoon water for egg wash
- 1 cup water for oven, hot, (236 ml
Instructions
- Line two rimmed baking sheets with parchment paper. Or, for added texture (and to prevent sticking), take 1 cup of cornmeal and divide between the two baking sheets in place of parchment. Set aside.
- In the bowl of an electric stand mixer, stir together the yeast, water, olive oil, and sugar. Let the mixture bloom for 10 minutes.
- In a medium-sized bowl, whisk together both flours, garlic powder, and salt. Attach the dough hook to your mixer and gradually add the dry ingredients to the yeast mixture on low speed. The dough will come together and start to look a bit shaggy. Turn speed to medium-low and knead until the dough is smooth and elastic but still sticky, about 5 minutes. You can also slightly moisten your hands with oil and knead by hand for about 10 minutes. Transfer the dough to a large, lightly oiled bowl, turning to coat. Cover with a damp cloth or plastic wrap, and let rise in a warm place until doubled in size, about 30 minutes to 1 hour.
- Gently deflate the dough and turn it onto a lightly floured surface. Using a floured bench scraper, divide the dough into 6 equal pieces, each weighing around 250 grams. Stretch each portion into a tight ball, pinching the bottom with your fingers and rolling around on the counter to seal and shape. If the ball is shaped too loosely it may deflate while baking, so be sure to make a nice tight shape.
- Place 3 balls onto each prepared baking sheet. Slash the top with a sharp knife to score in an X shape. Cover and let rise again until doubled in size, about 30 minutes.
- Meanwhile, preheat the oven to 400°F and place an empty broiler tray on the top shelf.
- In a small bowl, beat the egg with 1 tablespoon of water. Brush evenly over the shaped bread bowls.
- Place baking sheet on the center rack. If both baking sheets fit into your oven, place them both on the center rack; otherwise, bake one at a time.
- In a swift movement, pour 1 cup of hot water into the broiler tray and quickly close the oven door. Bake for 25 to 30 minutes, rotating the pan(s) halfway through the baking time. Bake until the tops are golden and when carefully tapped underneath, the bread bowls sound hollow. If baking another pan, refill the broiler tray with more water before baking. Note: Your kitchen may appear a bit smokey due to the steam produced in the oven.
- Let the bread bowls cool completely on the pan. Cut a large round from the top of each loaf and scoop out the center. Fill with hot creamy soup and serve immediately.
Notes
- These bread bowls are best paired with creamy soups to prevent sogginess.
- Using cornmeal on the baking sheets adds texture and helps prevent sticking.
- Allow the dough to rise until doubled to ensure light and airy bread bowls.
User Reviews
Overall Rating
5
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