If you love homemade crusty bread to serve with soup, then you will love making these quick and simple homemade bread bowls! A warm and crusty bread bowl filled to the brim with your favorite soup, stew, or dip…talk about the ultimate comfort food.
In this post, I’ll share all the steps you will need to create a delicious bread bowl in your own kitchen using simple ingredients. I’ll also share some tips and tricks to ensure your bread bowls turn out beautifully every time. So whether you’re hosting a cozy dinner party, making creamy soup for a weeknight meal, or simply want to impress your family and friends, these bread bowls will be your new favorite bread recipe to make!
Why Make Homemade Bread Bowls?
There’s something special about making your own bread bowls from scratch. Not only do they taste infinitely better than store-bought ones, but the process of creating them can be incredibly rewarding. Not to mention, who doesn’t love eating a bowl of hot soup made from bread!
Making homemade bread bowls allows you to customize the flavor, texture, and size to suit your preferences. Made from basic ingredients you probably already have in your pantry, in just three hours you can have fresh, homemade bread. Plus, the aroma of freshly baked bread is simply irresistible.
What You Will Need-Grocery List
- 2 packages active dry yeast (or 4 1/2 teaspoons)
- 2 teaspoons sugar
- 2 1/2 cups warm water
- 2 teaspoons fine sea salt
- 2 tablespoons olive oil
- 6 cups bread flour (can use all purpose or a mix of both)
- egg white and water for egg wash
- parchment paper
- baking sheet or dutch oven
- serrated knife
Instructions for Making Homemade Bread Bowls
1. In a large bowl or bowl of a stand mixer, mix together warm water, active yeast and sugar. Mix and let sit until foamy. Usually takes about 5 min.
2. Once you have a foamy yeast mixture, add salt and olive oil with a dough whisk or wooden spoon if mixing by hand. If using a stand mixer. Use the paddle attachment to mix together.
3. Slowly add in flour one cup at a time using a dough whisk, wooden spoon or paddle attachment in a stand mixer on low speed. Mix until all flour is incorporated. Dough will be shaggy.
4. Once flour is incorporated, turn the dough ball out onto a lightly floured surface and knead for about 8-10 minutes, or until the dough becomes smooth and elastic. If using a stand mixer, switch to dough hook attachment an knead for 7-8 minutes on medium speed. Dough should begin to pull away from the sides of the bowl and be smooth and just tacky to the touch. Dough should not be sticky. If so, add a tablespoon of flour at a time until dough becomes soft and just barely tacky to the touch.
4. Shape the dough into a ball and place it in a greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for about 1-2 hours, or until the dough doubles in size.
5. Once the dough has risen, gently punch dough to release any air bubbles. Divide the dough into individual equal pieces, depending on the desired size of your bread bowls. This recipe should make 6 bowls perfect for soup. Make the bowls larger for dips feeding a crowd.
6. Shape each portion into equal size balls and place them on a baking sheet lined with parchment paper. You might need two baking sheets. Cover the balls with a kitchen towel or cover loosely with plastic wrap and let them rest for about 30 minutes.
7. Preheat your oven to 400°F while the dough balls are resting.
8. Once the dough has rested, lightly brush the tops of the dough balls with an egg wash (1 egg white and 1 tablespoon water)for a crisp crust and make an X across the surface with a sharp knife or razor blade.
9. Bake the bread bowls for approximately 30 minutes, or until they turn golden brown and sound hollow when tapped on the bottom.
10. Remove the bread bowls from the oven and let them cool on a wire rack before cutting off the top of each loaf with a serrated bread knife and hollowing out the centers for filling.
Filling ideas for bread bowls
Now that you have your freshly baked bread bowls, it’s time to fill them with yummy soups, dips or stews! Here are a few examples:
- Easy Beef Stew
- Loaded Cheesy Potato Soup
- Broccoli Cheddar Soup
- French Onion Soup
- Artichoke Dip
- Pretzel Dip
Variations for Bread Bowls
While the classic bread bowl is made with a basic white dough, there are many variations you can explore to add a unique twist. Here are a few popular variations to consider:
- Whole wheat bread bowls: Swap out some or all of the all-purpose flour with whole wheat flour for a nuttier and heartier bread bowl.
- Cheesy bread bowls: Add grated cheese, such as cheddar or Parmesan, to the dough for an extra savory flavor.
- Jalepeno Cheddar bowls: Add chopped jalepenos and grated cheddar cheese for a little kick. Pair with chili, taco soup or chicken tortilla soup.
- Herb-infused bread bowls: Mix in dried herbs, such as rosemary, thyme, or oregano, to the dough for a fragrant and flavorful bread bowl.
- Sweet bread bowls: Add a touch of sweetness by incorporating sugar and cinnamon into the dough. These bread bowls are perfect for filling with fruit compotes, custards, or ice cream.
- Sourdough Bread Bowls: if you have an active sourdough starter and can plan ahead…sourdough bread bowls are incredible! I have used Made in Motherhood’s sourdough bread bowls and they are delicious!
Serving and Storing Homemade Bread Bowls
When serving, place the filled bread bowl on a plate or in a shallow bowl to catch any spills. Serve it immediately for the best crusty exterior texture.
If you have any leftover bread bowls, store them in an airtight container, bread sack or tightly wrapped in plastic wrap at room temperature for up to 2 days. To reheat, place the bread bowls in a preheated oven at 350°F (175°C) for about 5-10 minutes until they are warm and crispy again.
FAQ’s
Q: Can I use bread flour instead of all-purpose flour?
A: Yes, bread flour can be used instead of all-purpose flour. Bread flour has a higher protein content, which helps create a chewier and more elastic bread.
Q: Can I freeze the bread bowls?
A: Yes, you can freeze the bread bowls. Once they have cooled completely, wrap them tightly in plastic wrap and place them in a freezer bag or airtight container. They can be frozen for up to 1 month. Thaw them at room temperature before reheating.
Q: Can I make mini bread bowls for appetizers?
A: Absolutely! Simply divide the dough into smaller portions and shape them into mini bread bowls. Adjust the baking time accordingly as they will bake faster than larger bread bowls.
Q: Can I make gluten-free bread bowls?
A: Yes, you can make gluten-free bread bowls by using a gluten-free flour blend. Keep in mind that the texture and flavor might differ slightly from traditional bread bowls.
Make These Bread Bowls & Enjoy!
The first time I made bread bowls to have with soup, it felt like we were eating at local cafe or Panera bread…only it was in our own home at our kitchen table. It gave me a great since of pride that I created such a special moment for our family on a random weeknight. Baking bread isn’t hard or time consuming, especially with this easy bread bowl recipe made from simple ingredients.
Gather your ingredients, put on your apron, and make the perfect homemade bread bowl. I hope you and and your family enjoy this recipe as much as we did! If you make these, I’d love to know what you think! Comment below and don’t forget to pin or print this recipe to save for later. Enjoy!
Quick and Simple Homemade Bread Bowls
If you love homemade crusty bread to serve with soup, then you will love making these quick and simple homemade bread bowls! A warm and crusty bread bowl filled to the brim with your favorite soup, stew, or dip...talk about the ultimate comfort food.
Ingredients
- 2 packages active dry yeast (or 4 1/2 teaspoons)
- 2 teaspoons sugar
- 2 1/4 warm water
- 2 teaspoons salt
- 2 tablespoons olive oil
- 6 cups bread flour
- egg white and water for egg wash
Instructions
1. In a large bowl or bowl of a stand mixer, mix together warm water, active yeast and sugar. Mix and let sit until foamy. Usually takes about 5 min.
2. Once you have a foamy yeast mixture, add salt and olive oil with a dough whisk or wooden spoon if mixing by hand. If using a stand mixer. Use the paddle attachment to mix together.
3. Slowly add in flour one cup at a time using a dough whisk, wooden spoon or paddle attachment in a stand mixer on low speed. Mix until all flour is incorporated. Dough will be shaggy.
4. Once flour is incorporated, turn the dough ball out onto a lightly floured surface and knead for about 8-10 minutes, or until the dough becomes smooth and elastic. If using a stand mixer, switch to dough hook attachment an knead for 7-8 minutes on medium speed. Dough should begin to pull away from the sides of the bowl and be smooth and just tacky to the touch. Dough should not be sticky. If so, add a tablespoon of flour at a time until dough becomes soft and just barely tacky to the touch.
4. Shape the dough into a ball and place it in a greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for about 1-2 hours, or until the dough doubles in size.
5. Once the dough has risen, gently punch dough to release any air bubbles. Divide the dough into individual equal pieces, depending on the desired size of your bread bowls. This recipe should make 6 bowls perfect for soup. Make the bowls larger for dips feeding a crowd.
6. Shape each portion into equal size balls and place them on a baking sheet lined with parchment paper. You might need two baking sheets. Cover the balls with a kitchen towel or cover loosely with plastic wrap and let them rest for about 30 minutes.
7. Preheat your oven to 400°F while the dough balls are resting.
8. Once the dough has rested, lightly brush the tops of the dough balls with an egg wash (1 egg white and 1 tablespoon water)for a crisp crust and make an X across the surface with a sharp knife or razor blade.
9. Bake the bread bowls for approximately 30 minutes, or until they turn golden brown and sound hollow when tapped on the bottom.
10. Remove the bread bowls from the oven and let them cool on a wire rack before cutting off the top of each loaf with a serrated bread knife and hollowing out the centers for filling.
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