Description
This Homemade Bread Bowls recipe yields six large, crusty yet soft bread bowls perfect for serving soups, stews, or dips. Made with simple ingredients like bread flour, yeast, olive oil, and an egg wash for a golden finish, these bread bowls are baked to a perfect golden brown with a delectably soft interior that’s easy to scoop out and fill.
Ingredients
Scale
Dough Ingredients
- 2 packets Red Star® Active Dry Yeast (4 and 1/2 teaspoons)
- 2 and 1/4 cups (540ml) warm water (110°F – 115°F)
- 2 teaspoons granulated sugar
- 2 teaspoons salt
- 2 Tablespoons (30ml) olive oil
- 6 cups (780g) bread flour (spooned & leveled), plus more for hands and surface
Egg Wash
- 1 large egg beaten with 1 Tablespoon water or milk
Instructions
- Activate Yeast: Pour the warm water over the yeast in the bowl of a stand mixer fitted with a dough hook or a large mixing bowl. Whisk gently and let it sit covered with a towel for 5 minutes until the mixture becomes frothy and foamy.
- Combine Ingredients: With the mixer running on low speed, add in sugar, salt, olive oil, 4 cups of bread flour, and any optional seasonings. Beat for 1 minute, then gradually add the remaining 2 cups of flour.
- Knead the Dough: Knead the dough with the mixer for 5-6 minutes or knead by hand on a floured surface for the same time, adding flour as needed to maintain a slightly tacky but not dry dough. Perform the windowpane test to check readiness.
- First Rise: Shape dough into a ball and place it in a greased bowl, turning once to coat the top. Cover with plastic wrap and place in a warm environment to rise until doubled in size, about 90 minutes. Use a warmed oven if needed to create this environment.
- Punch Down Dough: Once risen, punch down the dough to release air bubbles, then turn it out onto a lightly floured surface and punch down again if necessary.
- Divide and Shape: Cut the dough into 6 equal pieces using a sharp knife or dough scraper, then form each piece into a large ball.
- Second Rest: Place 3 dough balls on each of two parchment-lined baking sheets, cover lightly, and let rest for 20 minutes as the oven preheats.
- Prepare for Baking: Preheat oven to 400°F (204°C). Brush each dough ball with the egg wash and score an X on the top with a sharp knife for controlled expansion.
- Bake: Bake for 30 minutes or until the bread bowls are golden brown and an instant-read thermometer inserted into the center reads 195°F (90°C).
- Cool and Serve: Cool the bread bowls until easy to handle. Cut a large round from the top and scoop out the inside to create the bowl cavity. Fill with soup or your preferred filling.
- Storage: Store leftover bread bowls at room temperature for a few days, refrigerate up to one week, or freeze up to three months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Notes
- For a warm environment to rise dough on cold days, preheat oven to 150°F (66°C), turn off, place dough inside with door slightly ajar, then close after 30 minutes.
- Do not add too much flour during kneading to avoid a dry dough; keep it soft and slightly tacky.
- Use leftover bread centers for dipping in soup or sauces for zero waste and extra flavor enjoyment.
- The egg wash helps create a shiny, golden crust on the bread bowls.
- Cold dough may need a longer rising time; patience results in better texture.
Nutrition
- Serving Size: 1 bread bowl (approximately 130g)
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg
