Print

Easy & Soft Homemade Bread Bowls From Scratch (Perfectly Sturdy for Soup)

A freshly baked, hollowed-out bread bowl with a golden-brown, textured crust, ready for soup.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make soft yet sturdy homemade bread bowls that rival bakery style. This simple tutorial guides you to creating edible soup bowls perfect for filling with your favorite chili, stew, or dip.

Ingredients

Scale
  • 1 cup warm water (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1 tablespoon granulated sugar
  • 2 3/4 cups all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons salt
  • 1 large egg, beaten (for egg wash)
  • 1 teaspoon water (for egg wash)

Instructions

  1. Combine the warm water, yeast, and sugar in a large bowl. Let this mixture sit for 5 to 10 minutes until it becomes foamy. This shows the yeast is active.
  2. Add the flour and salt to the yeast mixture. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface. Knead for 6 to 8 minutes until the dough is smooth and elastic. If using a stand mixer, knead on medium-low speed for about 5 minutes.
  4. Place the dough in a lightly oiled bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
  5. Gently punch down the risen dough. Divide it into 4 equal pieces. Shape each piece into a tight, smooth ball. These will be your individual bread bowls.
  6. Place the dough balls on a baking sheet lined with parchment paper, leaving several inches between them. Cover them loosely and let them rest for a second rise for about 30 minutes.
  7. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  8. In a small bowl, whisk together the beaten egg and 1 teaspoon of water to create an egg wash. Gently brush the tops of the dough balls with the egg wash. This helps achieve a golden crust.
  9. Bake for 20 to 25 minutes, or until the bread bowls are deep golden brown and sound hollow when tapped on the bottom.
  10. Remove the bread bowls from the oven and let them cool on a wire rack for at least 15 minutes before hollowing them out.
  11. To serve, use a sharp knife to cut a circle around the top of each loaf, leaving about a 1-inch border. Carefully scoop out the soft interior bread, leaving a sturdy wall for your filling. Save the scooped bread for dipping.

Notes

  • For a sturdier bowl that holds creamy soups well, bake the bowls slightly longer until the crust is very firm.
  • If you want a softer crust, skip the egg wash and lightly mist the loaves with water halfway through baking.
  • Use the scooped-out bread to make croutons or breadcrumbs for another meal.

Nutrition

Find it online: https://hungryhearld.com/easy-soft-homemade-bread-bowls/