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Easy Homemade Soft Bread Bowls: Perfect for Soup

Close-up of a perfectly baked, golden brown bread bowl with a deep, hollow center.
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Make sturdy, soft bread bowls from scratch. This recipe focuses on achieving a chewy interior and a crust that holds your favorite soups or chili without getting soggy quickly.

Ingredients

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  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 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)
  • Coarse salt, for topping (optional)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm water, sugar, and yeast. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: Add the flour, salt, and melted butter to the yeast mixture. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
  3. Knead: Turn the dough out onto a lightly floured surface and knead for 6 to 8 minutes until the dough is smooth and elastic. If using a stand mixer, knead on low speed for 5 minutes.
  4. First rise: 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.
  5. Shape the bowls: Gently punch down the dough. Divide it into 4 equal pieces. Shape each piece into a tight, round ball. Place the balls on a baking sheet lined with parchment paper, leaving 3 inches between them.
  6. Second rise: Cover the shaped dough loosely and let them rise again for 30 to 45 minutes. They should look puffy.
  7. Preheat and prepare: Preheat your oven to 375°F (190°C). Brush the tops of the dough balls lightly with the egg white wash and sprinkle with coarse salt, if desired.
  8. Bake: Bake for 25 to 30 minutes, or until the bread bowls are deep golden brown.
  9. Cool and hollow: Let the bread bowls cool on a wire rack for at least 15 minutes before hollowing. To hollow, use a sharp knife to cut a circle around the top, leaving about a 3/4-inch thick wall. Scoop out the soft interior bread, leaving the bottom and sides intact to create a sturdy bowl.

Notes

  • For a sturdier bowl that resists sogginess, brush the inside cavity lightly with melted butter or an egg wash before filling with hot soup.
  • Save the scooped-out bread pieces for dipping or making croutons.
  • If you use a stand mixer, this recipe works well with the KitchenAid bread bowl guide method for consistent results.

Nutrition

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