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Easy Homemade Bread Bowls That Rival Bakery Style

Close-up of a freshly baked bread bowl with the top cut off, revealing the airy interior, perfect for soup.
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Learn how to make soft, crusty homemade bread bowls from scratch. These edible soup bowls are perfect for serving your favorite creamy soups, chili, or dips.

Ingredients

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  • 1 packet active dry yeast (about 2 1/4 teaspoons)
  • 1 teaspoon granulated sugar
  • 1 cup warm water (105°F to 115°F)
  • 3 cups all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons salt
  • 2 tablespoons unsalted butter, melted
  • 1 egg, beaten (for egg wash)
  • 1 teaspoon water (for egg wash)

Instructions

  1. Activate the yeast: In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy. This shows the yeast is active.
  2. Combine dry ingredients: In a large mixing bowl, whisk together the flour and salt.
  3. Mix the dough: Pour the yeast mixture and the melted butter into the dry ingredients. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
  4. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 6 to 8 minutes until the dough is smooth and elastic. If using a mixer, knead on low speed for 5 minutes.
  5. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Shape the bowls: Gently punch down the risen dough. Divide the dough into 4 equal pieces. Shape each piece into a tight, round ball. Place the balls on a baking sheet lined with parchment paper, leaving about 3 inches between them.
  7. Second rise: Cover the shaped dough loosely with plastic wrap. Let them rise again for 30 to 45 minutes until they look puffy.
  8. Preheat and prepare: Preheat your oven to 400°F (200°C). In a small bowl, mix the beaten egg and 1 teaspoon of water to create an egg wash.
  9. Bake: Brush the tops of the dough balls generously with the egg wash. This helps create a shiny, golden crust. Bake for 20 to 25 minutes, or until the bread bowls are deep golden brown and sound hollow when tapped on the bottom.
  10. Cool and hollow: Let the bread bowls cool on a wire rack for at least 15 minutes before serving. To create the bowl, use a sharp knife to cut a circle in the top of each loaf, leaving about a 1-inch border. Gently pull out the soft interior bread, leaving a sturdy wall. Save the removed bread for dipping.

Notes

  • For a crustier exterior, place a shallow pan of water on the bottom rack of the oven while preheating to create steam.
  • If you are serving a very liquid soup, like a thin broth, you can brush the inside of the hollowed-out bowl with a little melted butter or cream cheese to create a moisture barrier.
  • The bread you remove from the center is perfect for making croutons or bread crumbs.

Nutrition

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