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Bakery-Style Homemade Bread Bowls for Hearty Soups

Close-up of a freshly baked bread bowl with a thick, golden-brown, crusty top ready to be filled.
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Create impressive, bakery-style bread bowls with a soft interior and a crisp crust. This easy yeast bread recipe yields sturdy vessels perfect for holding your favorite creamy soups or hearty stews.

Ingredients

Scale
  • 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)

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. This shows the yeast is active.
  2. Stir in the olive oil and salt into the yeast mixture.
  3. Gradually add the bread flour, mixing until a shaggy dough forms. If the dough is very sticky, add the extra tablespoon of flour.
  4. Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes until the dough is smooth and elastic.
  5. Lightly oil a large bowl. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel.
  6. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. This is the first proof.
  7. Gently punch down the risen dough. Divide it into 4 equal pieces.
  8. Shape each piece into a tight, round ball. For best results when making bread bowls for soup, make sure the bottom is flat and the top is rounded.
  9. Place the dough balls on a baking sheet lined with parchment paper, leaving several inches between them. Cover loosely and let them rest for a second proof for 30 to 45 minutes.
  10. 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.
  11. Brush the tops of the dough balls lightly with the beaten egg wash.
  12. Carefully place the shallow pan on the bottom rack. Pour about 1 cup of hot water into the pan to create steam, then quickly close the oven door.
  13. Bake for 20 to 25 minutes, or until the bread bowls are deep golden brown.
  14. Remove the bread bowls from the oven and let them cool completely on a wire rack before hollowing them out.

Notes

  • To hollow out the bread bowl, use a serrated knife to cut a circle around the top, leaving a 1-inch thick wall. Gently pull out the soft interior bread, leaving the bottom and sides intact to hold your filling.
  • Save the removed bread pieces to dip into your soup or to toast for croutons.
  • For a crusty exterior, the steam created by the hot water pan during the first 10 minutes of baking is important.
  • These bread bowls hold up well to liquid fillings like clam chowder or thick stew.

Nutrition

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