Go Back
Homemade bread bowls filled with creamy potato soup
Lamy Lamy

Homemade Bread Bowls

Golden homemade bread bowls with crisp crusts and soft, sturdy centers, perfect for creamy soup, chowder, chili, or stew.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings: 4 bread bowls
Calories: 405
Ingredients Equipment Method Notes

Ingredients
  

Bread Bowl Dough
  • 1 1/4 cups warm water 105°F to 110°F
  • 2 1/4 teaspoons active dry yeast one standard packet
  • 1 tablespoon granulated sugar or honey
  • 2 tablespoons olive oil plus more for the bowl
  • 3 to 3 1/4 cups bread flour plus more only if needed
  • 1 1/2 teaspoons fine salt
  • 1 tablespoon cornmeal optional, for the baking sheet
Egg Wash
  • 1 large egg
  • 1 teaspoon water

Equipment

  • Large mixing bowl or stand mixer with dough hook
  • baking sheet lined with parchment
  • Kitchen scale optional, for even portions
  • Pastry brush
  • Serrated knife for hollowing the cooled loaves

Method
 

  1. Stir the warm water, yeast, and sugar in a large mixing bowl. Let stand for 5 to 10 minutes, until creamy and foamy.
  2. Add the olive oil, salt, and 3 cups bread flour. Mix until a shaggy dough forms. Add the remaining flour a tablespoon at a time only if the dough is very sticky.
    Flour yeast water olive oil sugar salt and egg for homemade bread bowls
  3. Knead for 8 to 10 minutes by hand, or 6 to 7 minutes with a dough hook on medium-low speed, until the dough is smooth, elastic, and slightly tacky.
  4. Place the dough in a lightly oiled bowl and turn to coat. Cover and let rise in a warm place for 60 to 75 minutes, until roughly doubled.
  5. Line a baking sheet with parchment and dust lightly with cornmeal. Divide the dough into 4 equal pieces. Shape each piece into a tight, smooth round and arrange seam-side down on the sheet.
  6. Cover the rounds loosely and let rise for 25 to 35 minutes, until puffy. Meanwhile, heat the oven to 400°F (205°C).
  7. Beat the egg with 1 teaspoon water. Brush the dough rounds evenly with egg wash, then score a shallow X across each top with a sharp knife.
  8. Bake for 22 to 26 minutes, rotating the pan once, until the loaves are deeply golden and sound hollow when tapped on the bottom. Transfer to a wire rack and cool completely.
  9. Cut a circle about 1 inch inside the edge of each loaf and lift off the lid. Remove the interior, leaving walls and a base about 3/4 inch thick. If desired, brush the inside lightly with olive oil and toast at 400°F for 5 minutes. Fill with thick hot soup immediately before serving.
    Golden homemade bread bowl hollowed and ready to fill with soup

Notes

  • Bread flour gives the strongest bowls; all-purpose flour may be substituted for a softer result.
  • Add flour sparingly. A slightly tacky dough makes a lighter crumb.
  • Cool the loaves completely before cutting so the crumb does not compress.
  • Thick soups, chowders, chili, and stew hold best in bread bowls.
  • Freeze cooled, unhollowed loaves for up to 2 months.