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Easy Homemade Bread Bowls: Soft Interior, Crisp Crust, Perfect for Soup

Split image showing a golden brown homemade bread bowl, one side intact and the other showing the soft, hollowed-out interior.
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Learn how to make bakery-style bread bowls from scratch. This recipe yields soft bread bowls with a crisp crust, ideal for filling with your favorite soups, stews, 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 white, beaten with 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.
  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 stand mixer until a shaggy dough forms.
  4. Knead: Turn the dough out onto a lightly floured surface. Knead for 6 to 8 minutes until the dough is smooth and elastic.
  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 it into 4 equal pieces. Shape each piece into a tight, round ball. Place the dough balls on a baking sheet lined with parchment paper, leaving space between them.
  7. Second rise: Cover the dough balls loosely and let them rest for 30 minutes. Preheat your oven to 400°F (200°C).
  8. Prepare for baking: Brush the tops of the dough balls lightly with the egg wash. Using a sharp knife, cut a circle or an ‘X’ shape into the top of each loaf; this allows steam to escape and helps them open into bowls.
  9. Bake: 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: Transfer the bread bowls to a wire rack to cool slightly before serving.
  11. Prepare for filling: Once cool enough to handle, use a serrated knife to cut a lid off the top of each loaf. Scoop out the soft interior bread, leaving about a 1-inch thick wall to create your edible serving bowl. Lightly toast the inside walls of the bowl under the broiler for 2 minutes for extra sturdiness against soup.

Notes

  • For sturdier bread bowls perfect for holding chili or stew, slightly reduce the water amount by 1 tablespoon during mixing.
  • Save the scooped-out bread centers; they are excellent for dipping or making croutons.
  • If you are making a very wet filling like a creamy soup, brush the inside of the hollowed-out bread bowl with a thin layer of melted butter or cream cheese before filling to create a moisture barrier.

Nutrition

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