Description
Hearty homemade bread bowls offer a rustic charm perfect for creamy soups and comforting stews. Crafted with simple ingredients and baked to golden perfection, these edible vessels promise a delightful dining experience you’ll savor down to the last crumb.
Ingredients
Scale
Main Ingredients:
- 4 cups bread flour (plus more as needed)
- 1½ cups water (warm)
- ¾ tablespoon rapid rise yeast
Enhancing Ingredients:
- 2 tablespoons sugar
- 2 tablespoons oil
- 1 teaspoon salt
Instructions
- Combine warm water (110°F/43°C), vegetable oil, sugar, salt, active dry yeast, and of all-purpose flour in a large mixing bowl or stand mixer, creating a smooth initial batter.
- Incrementally incorporate remaining flour, approximately at a time, until the dough separates cleanly from the bowl’s edges while maintaining a slightly tacky texture.
- Knead the dough thoroughly for 6-8 minutes, developing a smooth and elastic consistency that springs back when gently pressed.
- Transfer the dough to a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and allow to rise in a draft-free, warm environment until volume doubles, approximately 60-75 minutes.
- Deflate the risen dough by gently pressing down, then divide into six equal portions using a sharp knife or dough scraper.
- Shape each portion into a round, symmetrical ball by rotating and tucking the edges underneath, creating smooth, taut surfaces.
- Position the dough balls on a parchment-lined or greased baking sheet, spacing them about 2 inches (5 centimeters) apart.
- Using a sharp knife, carefully score a shallow x-shaped pattern across the top of each dough ball, which helps control expansion during baking.
- Cover the dough balls loosely with a kitchen towel and allow a second rise until they visibly increase in size, typically 30-45 minutes.
- Preheat the oven to 400°F (204°C) during the final 15 minutes of rising time, ensuring consistent temperature.
- Bake the bread bowls for 14-16 minutes, rotating the baking sheet midway to ensure uniform golden-brown coloration and complete internal cooking.
- Transfer the baked bread bowls to a wire cooling rack, allowing complete cooling to room temperature.
- When ready to serve, slice a circular lid from the top of each bread bowl, then carefully hollow out the interior, creating a sturdy edible vessel perfect for hearty soups or stews.
Notes
- Master the art of creating soft, golden bread bowls that hold soups and stews perfectly without falling apart.
- Ensure water temperature is lukewarm (around 110°F) to activate yeast without killing it, which is crucial for proper dough rising.
- Let dough rise in a draft-free, warm spot like near a preheated oven to help achieve maximum volume and tender texture.
- Cut an ‘X’ on top of dough balls before baking to allow steam to escape and create beautiful, professional-looking bread bowls.
- Cool bread bowls completely before cutting out the center to maintain structural integrity and prevent soggy bottoms.
- Store unused bread bowls in an airtight container for up to 2 days, or freeze for longer preservation without losing quality.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 342 kcal
- Sugar: 3.5 g
- Sodium: 290 mg
- Fat: 5.8 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 4.2 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 2.1 g
- Protein: 10.5 g
- Cholesterol: 0 mg