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Easy Homemade Bread Bowls: The Perfect Soft & Crusty Edible Bowl for Soup, Chili, and Dips

A freshly baked, golden-brown bread bowl with the top sliced open, ready to be filled.
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Follow this simple recipe to bake sturdy, flavorful bread bowls with soft interiors and firm crusts, ideal for holding your favorite soups, chilis, 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
  • 1 tablespoon unsalted butter, melted
  • 1 egg white, lightly beaten (for egg wash)
  • 1 teaspoon water (for egg wash)

Instructions

  1. Activate the yeast: In a small bowl, mix the yeast, sugar, and warm water. Let stand for 5 to 10 minutes until foamy.
  2. In a large bowl, whisk together 3 cups of flour and the salt.
  3. Pour the yeast mixture and the melted butter into the dry ingredients. Mix with a wooden spoon until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface. Knead for 6 to 8 minutes until the dough is smooth and elastic.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Gently punch down the dough. Divide it into 4 equal pieces. Shape each piece into a tight, round ball.
  7. Place the dough balls on a baking sheet lined with parchment paper, leaving at least 3 inches between them. Cover loosely and let them rest for a second rise for 30 minutes.
  8. Preheat your oven to 400°F (200°C).
  9. In a small bowl, mix the egg white and 1 teaspoon of water to create an egg wash. Brush the tops of the dough balls evenly with the wash.
  10. Bake for 20 to 25 minutes, or until the bread bowls are deep golden brown.
  11. Remove the bread bowls from the oven and let them cool completely on a wire rack before hollowing them out.
  12. To serve, use a serrated knife to cut a circle around the top of each loaf, leaving a sturdy 3/4-inch border. Gently pull out the soft interior bread, leaving the walls intact.

Notes

  • For a chewier crust, place a shallow pan of water on the bottom rack of the oven while preheating to create steam.
  • If you want a pretzel bread bowl, boil the shaped loaves in a solution of 1 quart water and 1/2 cup baking soda for 30 seconds per side before applying the egg wash and baking.
  • Save the scooped-out bread for dipping or making croutons.

Nutrition

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