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Easy Homemade Bread Bowls Recipe for Soups and Stews

A freshly baked, round bread bowl with the top cut out, ready to be filled with soup.
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Make sturdy, bakery-style bread bowls at home. This recipe yields crusty exteriors and soft interiors, perfect for holding hearty soups, chili, or dips.

Ingredients

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  • 2 1/4 cups warm water (about 105-115°F)
  • 1 tablespoon honey
  • 3 teaspoons active dry yeast
  • 1 tablespoon olive oil
  • 2 teaspoons salt
  • 4 1/2 cups bread flour, plus more for dusting
  • 1 egg, beaten (for egg wash)
  • Water in a shallow pan (for steam)

Instructions

  1. Combine the warm water and honey in a large bowl. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy.
  2. Stir in the olive oil and salt. Gradually add the bread flour, mixing until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes until the dough is smooth and elastic. If the dough is too sticky, add flour one tablespoon at a time.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Preheat your oven to 425°F (220°C). Place a shallow pan on the bottom rack of the oven to create steam for a crispier crust.
  6. Punch down the risen dough gently. Divide the dough into 4 equal pieces. Shape each piece into a tight, round ball.
  7. Place the dough balls on a baking sheet lined with parchment paper, leaving space between them.
  8. Cover the shaped dough loosely and let them rest for a second rise for 30 minutes.
  9. Brush the tops of the dough balls with the beaten egg wash.
  10. Place the baking sheet in the oven. Pour about 1 cup of hot water into the shallow pan on the bottom rack to create steam.
  11. Bake for 20 to 25 minutes, or until the bread bowls are deep golden brown.
  12. Remove the bread from the oven and let them cool on a wire rack for at least 30 minutes before hollowing them out.
  13. To serve, use a sharp knife to cut a circle around the top of each loaf, leaving a sturdy rim. Gently scoop out the soft interior bread, leaving a thick wall to hold your filling.

Notes

  • For a crispier crust, add a pan of water to the bottom of the oven during baking to generate steam.
  • Use bread flour for the best structure to hold heavy fillings like chili or stew.
  • Hollowed-out bread pieces can be toasted and served alongside your soup for dipping.

Nutrition

Find it online: https://cookingzenith.com/easy-homemade-bread-bowls-recipe/