Homemade Bread Bowl Recipe+Video

On Aug 12, 2020

Homemade Bread Bowl Recipe+Video

These homemade bread bowls are very easy to make. Crispy on the outside and soft on the inside, they are the perfect container for your favorite soup!

Warm and comfortable, these bread bowls are much better than store bought. Undeniably, this is the best way to enjoy a bowl of hot soup. Try these delicious soups: simple cheese and potato soup, creamy tomato and basil soup or Italian sausage soup.

Easy Homemade Bread Bowl

A sip of the delicious soup with a freshly made bread bowl, it was amazing. This is simply a comforting and honest benefit for the soul. am I crazy? For me, cooking is love!

These pillow bread bowls require only a small amount of ingredients. They are simple, delicious, and frozen well. Fill these beauties with your favorite soup and enjoy.

These homemade bread bowls are rich and dense, perfect for filling up delicious soups. Yes, you can definitely serve the soup in a bowl, but I think we all agree that it would be better if served in a delicious bread bowl. Once you try these, you will discover how easy they are. 😉

How to make a bread bowl

mix. In a large bowl or the bowl of a stand mixer, mix together warm water, yeast, sugar, oil, salt, and 2 cups of flour. Add the remaining flour, ½ cup at a time, until the dough pulls away from the sides of the bowl and becomes smooth, but still slightly sticky.

Kneading and rising. Knead the dough until it is smooth and elastic. Put it in a greased bowl, cover it, and gently ferment until it doubles (about an hour).

form. Beat the dough gently and divide it into six equal parts. Roll each piece of dough into a ball and place it on a baking sheet lined with grease or parchment paper. Cut an x on the top of each dough ball.

Rise and prepare. Cover lightly with a kitchen towel, and then ferment to double the size, about 30-45 minutes. In the last 15 minutes of the rise time, preheat the oven to 400 degrees.

bake. Bake for 15 minutes, or until golden brown and cooked through. Move to a cooling rack to cool completely.

Serve. When eating, cut a circle from the top of the bread bowl, and then dig out the inside of the bread to make a bowl. Pour the hot soup into a bowl and consume immediately.

Recipe FAQ + TIPS

Bread bowl and dipping bowl? I usually divide the dough into six bread bowls, they are the perfect portion for my family. If you use a bread bowl for the dipping sauce, or just want a larger portion, you can divide the dough into four portions.

Why do I cut an x on it? This technique is called “scoring” the dough. Many people use it when making beautiful designs into artisan bread. The reason you made the cut, in our case a simple x, is to encourage the bread to rise and expand evenly. Always use a sharp knife when scoring.

The egg wash helps create a refreshing and shiny look: In a bowl, beat 1 egg and 1 tablespoon of milk into egg liquid. Use a pastry brush to spread a layer on the top of each dough ball, and then mark an x on it. Brush with egg wash halfway through the baking time for extra crispness.

Don’t throw the inside of the bread bowl: Excess bread can be used to make bread crumbs or bread cubes.

Breadcrumbs: Grind the bread in a food processor until you reach a fine crumb texture. Spread the bread crumbs on the baking sheet. Heat the oven to 350°F and bake for 5-10 minutes, depending on how well you chop. Let the breadcrumbs cool before storing them. Bread crumbs should be stored at room temperature for 3-4 weeks or in the refrigerator for 3 months.
Bread cubes: tear the bread into evenly sized pieces, ½-¾ inch pieces work well. Spread olive oil lightly and evenly. If you choose to add garlic salt, pepper, onion salt, rosemary and other seasonings…set the oven to 375°F. Spread the bread evenly on the baking sheet. Bake for 5 minutes, then stir. Repeat until all the pieces are cooked and broken. Store at room temperature for about 2-3 weeks or in the refrigerator for about 1-2 months.

How to store it?

I like to make soup with freshly baked bread bowls.However, you can Shop Put them in a bread bag for a few days before use.

You can also wrap them in plastic film before putting them in the refrigerator, and then wrap them in foil. freeze Up to 3 months. Thaw before cutting and use. You can also heat them in the oven.

Explain in advance: If you want the dough to start, then put it in the fridge/freezer and finish it later.

After the dough is fermented for the first time, squash it. At this point, you can cover the bowl with plastic and put it in the refrigerator for 1-2 days, or put the dough in Ziploc and freeze it for 2 months. When you are ready to use it, let the dough thaw in the refrigerator overnight. Remove the dough from the refrigerator and knead it into a dough. Continue to follow the written recipe.

Soup + dipping sauce is perfect for bread bowls

Will the bread bowl get wet• If it is left for too long, all bread bowls will eventually become wet due to the moisture in the soup. Using cream soup will help your bread bowl last longer than using a more watery soup. Some of our favorite soups include:

Not only can you make soup with bread bowls, but they can also make wonderful dishes for people DIPS:

More bread recipes

Course Bread

American cuisine

Preparation time 1 hour 45 minutes

Cooking time 15 minutes

6 servings

Author Little Luna

1 1/2 cups warm water
3/4 tablespoon instant yeast
2 tablespoons sugar
2 tablespoons oil
1 teaspoon salt
4 cups bread flour more or less as needed

In a large bowl or the bowl of a stand mixer, mix together warm water, yeast, sugar, oil, salt, and 2 cups of flour. Add the remaining flour, ½ cup at a time, until the dough pulls away from the sides of the bowl and becomes smooth, but still slightly sticky. Knead the dough until it is smooth and elastic. Put it in a greased bowl, cover it, and gently ferment until it doubles (about an hour).
Beat the dough gently and divide it into six equal parts. Roll each piece of dough into a ball and place it on a baking sheet lined with grease or parchment paper. Cut an x on the top of each dough ball. Cover lightly with a kitchen towel, and then ferment to double the size, about 30-45 minutes. During the last 15 minutes of the rise time, preheat the oven to 400. Bake for 15 minutes, or until golden brown and cooked through. Move to a cooling rack to cool completely.
When eating, cut out a circle from the top of the bread bowl, and then dig out the inside of the bread to make a bowl. Pour the hot soup into a bowl and consume immediately.

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