Homemade Bread Bowls

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Love café style dining at home? Try these soft and crusty, Homemade Bread Bowls, perfect for any creamy soup, chili or a dip. Learn to make these incredibly easy homemade bread bowls with this easy, 5 – steps recipe.

Post includes step by step directions plus a recipe video to make these perfect café style bread bowls at home.

 

Homemade Bread Bowl

 

HOMEMADE BREAD BOWL

Homemade Bread Bowl, crusty on the outside, soft and fluffy inside. A perfect accompaniment to your favorite soup, chili, dips!!

These homemade bread bowls are the best. Make these gorgeous bread bowls, with this easy, just 5 steps, recipe and enjoy the experience of best dinning at home.

There’s nothing quite as comforting as a bowl of piping hot soup, served in a homemade bread bowl! These homemade bread bowls are so good, that I can eat soup all year round.

Try this recipe once, and you will be hooked on to these homemade bread bowl. They are absolutely delish and darn easy to make!! Checkout the recipe video for step-by-step directions and all the tips and tricks!

Homemade bread bowl, tastes even better with these homemade soups. My family loves Broccoli Cheddar Soup, Cream of Mushroom Soup, Tomato Bisque or Corn Chowder with these homemade bread bowls. What’s your favorite soup to fill your bread bowl?

Let me know in the comments section how these homemade bread bowls turned out. Tag me on Instagram @livingsmartandhealthy or #livingsmartandhealthy, I would love to see your creations. Happy baking!!

INGREDIENTS FOR BREAD BOWL

3 1/2 cups (450 g) bread flour, spoon & leveled;

3 1/2 cups (465 g) all-purpose flour, spoon & leveled; plus 1-2 tablespoon as needed

2 1/2 cups (592 ml) lukewarm water [100 F – 110 F]

4 1/2 teaspoon (14 g)Active Dry Yeast 

1 tablespoon (12.5 g) sugar

2 tablespoon olive oil

2 teaspoon salt

FOR EGG WASH

1 egg white + 1 tablespoon water

Pic Shown: Homemade Bread Bowl

 

Homemade Bread Bowl

 

DIRECTIONS FOR BREAD BOWL

STEP 1: PROOF YEAST

In a cup, stir in lukewarm water [100*F – 110* F], sugar, and yeast. Let the mixture stand for 10 minutes, or until it turns frothy, and doubles in volume.

Note: If the yeast is active, the mixture turns frothy, and doubles in volume. If the mixture does not double in size, start the process again with fresh yeast.

STEP 2: PREPARE THE DOUGH [BY HAND OR USING STAND MIXER]

Into the bowl of stand mixer, add bread flour, all-purpose flour, and salt. Mix the dry ingredients.

To the flour, add olive oil and yeast mixture. Using dough hook attachment, knead the dough for 5-7 minutes, or until the dough is soft and pliable (dough will start to leave the sides of the bowl and form into a smooth ball).

Note: If you are kneading by hand, mix the dough with back of a spatula until all the ingredients are just combined. Transfer the dough on a lightly floured work surface. Knead the dough until it is soft, pliable, springs back when pressed and is not sticky, around 8-10 minutes.

OPTIONAL: If the dough feels too sticky, add some flour, one tablespoon at a time. If it is too dry, add 1-2 teaspoon of warm water, and knead the dough, until it is nice and soft.

STEP 3: FIRST PROOFING USING INSTANT POT

Place the dough in the greased inner pot. Place lid, and cover the pot. Turn ON YOGURT (normal) for 30 minutes. After 30 minutes, dough will have risen and double in volume.

Note: I used a glass lid that fits, to cover the inner pot.

Note: First Proofing Using Traditional Method – Shape the dough into a ball and place it in a greased bowl. Cover the bowl with a kitchen towel and place it in a warm place, for 60-90 minutes or until it doubles in volume.

STEP 4: SHAPE THE BREAD BOWL

Lightly grease a ( 9 * 12 ) inch baking sheet.

Transfer the dough onto work surface and deflate it.

Using a bench cutter, divide the dough into 6 equal pieces. Cover the pieces with a damp kitchen towel, while you work with a single piece.

Take a piece of dough ball, and roll it into a tight ball. Stretch and tuck the edges in the center. Turn the dough, seam side down, and roll it into a smooth ball.

Note: This is an important step, roll the dough into a tight ball. If the ball is rolled loosely, it may loose its shape during baking.

Place the ball, seam side down, onto a baking sheet. Cover with a damp kitchen towel while you shape the rest of the balls.

Using a sharp knife, score an X into the tops of each dough ball.

Cover the balls with a damp kitchen towel and place it in a warm place to rise again, around 30-45 minutes or until double in size.

STEP 5: BAKE BREAD BOWLS

Towards the end of the second rise, place an empty broiler tray on the top shelf and pre-heat the oven to 400 F.

In a small bowl, combine egg white and water. Using a pastry brush, apply the egg wash on the balls.

Place the baking sheet in the center of the oven. Pour 1 cup of hot water into the broiler tray.

Bake for 25-30 minutes, or until deep golden brown. Remove from the oven, and transfer the bread bowls on a cooling rack. Cool completely.

When you are ready to serve, cut the top 1/3 off each bowl, and scoop out the bread from the inside. Fill the bread bowl with your favorite soup or dip. Serve immediately.

Pic Shown: Serving Corn Chowder in Homemade Bread Bowl

 

homemade bread bowl

 

DIRECTIONS FOR MAKE AHEAD DOUGH

Follow STEP1 & STEP2 and prepare the dough. Place the dough in an lightly greased, air-tight container and place it in the refrigerator. The dough will rise slow overnight in the refrigerator. In the morning, remove the dough and let it sit at room temperature for around 30 minutes or until double in volume. Continue with STEP 4.

DIRECTIONS TO FREEZE THE DOUGH

Follow the recipe through STEP 3. After first proofing, deflate the dough, wrap it tightly in a plastic wrap, and then with aluminum foil. Place it in a freezer safe, Ziploc bag and freeze it for up to 3 months. Thaw overnight in the refrigerator, or on a kitchen counter. Continue with STEP 4.

DIRECTIONS FOR FREEZING BREAD BOWLS

You can freeze the baked bread bowls for up to 3 months. Thaw in refrigerator or on kitchen counter. Allow the bread to come to room temperature or warm it up in the oven for 1-2 minutes, before serving.

PRO TIPS FOR BEST HOMEMADE BREAD BOWLS

For measuring the flour, do not scoop the flour, instead lightly fill the measuring cup with the flour, and level it with back of the spoon. See FAQ – HOW TO MEASURE FLOUR RIGHT WAY

If the yeast is active, the mixture turns frothy, and doubles in volume. If the mixture does not double in size, start the process again with fresh yeast.

Use combination of bread flour and all-purpose flour for a right structure and texture of the bread bowl. You can increase the amount of bread flour in the recipe, i.e. instead of 1:1 ratio, you can use 2:1 ratio, bread flour to all-purpose flour.

Check the consistency of the dough after kneading it for 4-5 minutes. If it feels too sticky, add some flour and if it is too dry, add 1-2 teaspoon of warm water, and knead the dough, until it is nice, and soft.

Do not over-knead the dough. As soon as the dough is soft, elastic, springs back when pressed, and is not sticky. You know the dough is kneaded well.

Proof the dough until it becomes double in volume, do not over proof it.

Cover the dough with a damp kitchen towel at all times. The dough dries out very quickly.

For a good height of the bread bowl, roll the dough balls tight, or else you might end up with a flat bread bowl or bun.

Don’t forget to score the bread with an X on top before baking or it might crack at unexpected places, leaving undesirable result.

Grease the baking sheet or else the bowls might stick to the baking sheet.

Use egg wash for a nice glossy, deep brown crusty bread bowls.

Don’t forget to fill a broiler tray with hot water, just before baking. This helps create a nice, moist atmosphere, allowing bread to expand, and rise freely. Also, gives bread a nice, crusty look.

Pic Shown: Homemade Bread Bowl

 

Homemade Bread Bowl

 

FREQUENTLY ASKED QUESTIONS

WHY USE BREAD FLOUR

Bread flour has a higher protein content, than the all-purpose flour. This extra protein produces more gluten and gives bread the right structure and texture. Because of this high protein content, bread flour is able to absorb more liquid, thus it holds its shape and rises upwards instead of sideways.

WHY USE MIX OF FLOURS

I found combination of bread flour and all-purpose flour, gave me right structure and texture of the bread bowls. The bread bowls have good height, and are crusty from outside, while soft form inside. Makes them perfect to serve in some soups or dips.

I used half bread flour and half all-purpose flour for this recipe. This ratio has worked for me and I get consistent results every single time.

HOW TO MEASURE FLOUR RIGHT WAY

It is important to measure the flour using a right method. To avoid over-measuring, do not scoop the flour straight from the container. First loosen the flour by giving it a good stir with a spoon or a spatula. Next, spoon the flour into the measuring cup, fill the cup slightly over the rim. Now, level the flour using back of the spoon or a knife.

CONSISTENCY OF THE DOUGH

The consistency of the dough is soft, elastic, and non-sticky. When you poke the dough, it springs back and does not stick.

Check the consistency of the dough after kneading it for 4-5 minutes. If it feels too sticky, add some flour and if it is too dry, add 1-2 teaspoon of warm water, and knead the dough, until it is nice, and soft.

HOW LONG DO YOU KNEAD DOUGH

Depending upon the method used for kneading, the time will vary. If you are using a stand mixer to knead the dough, it takes somewhere from 5-7 minutes to knead the dough. If kneading the dough by hand, it takes around 10-15 minutes for a soft, pliable dough.

HOW DO I KNOW IF THE DOUGH IS KNEADED ENOUGH

A well kneaded dough will be soft, elastic, springs back when you poke your finger, and it won’t be sticky. If the dough does not pass this simple test, it means it needs more kneading.

Here are few ways you can tell that the dough is kneaded well:

First, it forms into a nice smooth dough, the dough will start to leave the sides of the bowl.

Secondly, poke a finger, and if the dough springs back, and is not sticky, the dough is kneaded well.

Lastly, you can also do a windowpane test. Take a small piece of dough, and stretch it as thin as possible. If the dough does not tear, and you can see a thin layer of dough, it means the dough is kneaded well.

WHY DO YOU KNEAD THE DOUGH

It is important to knead the dough before rising, as kneading develops the gluten in the dough. Gluten is made of long strands of protein, which makes the dough stretchy. The stretchy dough can hold the bubbles created by the yeast, thus making the dough to rise.

WHY IS MY DOUGH TOO STICKY

Too much liquid, can cause a sticky dough. Also, if you used cold, or room temperature milk, it can result in leaking of gluten’s, causing the dough to be sticky.

MY DOUGH IS TOO TIGHT

When using a stand mixer chances are that you overworked the dough. The change in composition of gluten molecules, results in a non-stretchy dough.
Overworked dough often feels too tight, and tough and breaks when you try to pull, or roll.

WHY DO YOU SCORE THE BREAD BOWL

Scoring the bread in terms of baking means, to cut or slit the dough with a blade or a sharp knife. Scoring helps control the direction in which the bread will expand during the baking, this is called “oven spring”.

WHAT HAPPENS IF I FORGOT TO SCORE THE BREAD

As soon as the dough goes into the hot oven, it starts to expands, causing the bread to rise. If the dough is not scored, then the bread will crack in unexpected places, leaving an undesirable loaf of bread.

WHY ROLL THE DOUGH INTO TIGHT BALL

This is very important step, rolling the dough into a tight ball. The tighter the dough ball, the better upwards rise it will have. If the dough is not rolled into a tight ball, it may rise outwards instead of upwards, resulting in a flat bread bowl.

WHY USE WATER DURING BAKING

I am standing outside the bakery shop, and looking at the most gorgeous, beautifully doomed loaves of bread, with that glossy brown crusts. The secret to professional bakers loaf is steam.

It is important to create a moist environment in the first few minutes of baking. As soon as the dough goes into the hot oven, it starts to expands, causing the bread to rise. Steaming within the first few 5-10 minutes help keep the crust soft, while allowing the bread to expand freely.

The steam that builds up on the surface of the bread, helps dissolve the sugars in the dough. As the bread stops rising, the steam evaporates, leaving behind the sugars to caramelize and give a nice glossy crust.

HOW TO STORE BREAD BOWLS

Once the bowls cools completely, place it in a Ziploc bag, or in a air-tight container. Bread bowls lasts for few days at room temperature or up to a week in the refrigerator.

Bread bowls freezes beautifully. Store it in a freezer friendly storage bags or container, and it will last for couple of months. Defrost, toast, and enjoy homemade bread bowl with your favorite soup.

Pic Shown: Homemade Bread Bowl

 

Homemade Bread Bowl

 

★ If you tried this recipe, I would love to hear your feedback. Please rate the recipe and/or leave a comment below.

Follow me on Facebook Pinterest Instagram for all the latest on my blog!! Subscribe to my Youtube Channel for easy and delicious video recipes. Happy Baking!!

Enjoy baking, here’s some more recipes from blog!

Easy Garlic Knots

New York Style Bagels

Honey Oat Bread

Chocolate Babka -post includes 16 different sweet and savory filling ideas

Star Bread -post includes 16 different sweet and savory filling ideas 

Some soup recipes from blog

Broccoli Cheddar Soup

Cream of Mushroom Soup

Tomato Bisque

Olive Garden Inspired Chicken Gnocchi Soup

Corn Chowder

 

 

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5 from 2 votes

Homemade Bread Bowl

Course Main Course
Cuisine American
Keyword bread bowl dip, bread bowl, bread bowl recipe, bread bowl soup, bread bowl panera, homemade bread bowl for dip, homemade bread bowl, homemade bread bowl for soup, homemade chili bread bowl, homemade panera bread bowl
Prep Time 20 minutes
Cook Time 35 minutes
Proof TIme 1 hour
Total Time 1 hour 55 minutes
Author Jyoti Behrani

Ingredients

INGREDIENTS FOR BREAD BOWL

  • 3 1/2 cups (450 g) Bread flour, spoon & leveled;
  • 3 1/2 cups (465 g) all-purpose flour, spoon & leveled; plus 1-2 tablespoon as needed
  • 2 1/2 cups (592 ml) lukewarm water [100 F – 110 F]
  • 4 1/2 teaspoon (14 g) Active Dry Yeast
  • 1 tablespoon (12.5) g sugar
  • 2 tablespoon olive oil
  • 2 teaspoon salt

FOR EGG WASH

  • 1 egg white + 1 tablespoon water

Instructions

DIRECTIONS FOR BREAD BOWL

    STEP 1: PROOF YEAST

    • In a cup, stir in lukewarm water [100*F – 110* F], sugar, and yeast. Let the mixture stand for 10 minutes, or until it turns frothy, and doubles in volume.
      Note: If the yeast is active, the mixture turns frothy, and doubles in volume. If the mixture does not double in size, start the process again with fresh yeast.

    STEP 2: PREPARE THE DOUGH [BY HAND OR USING STAND MIXER]

    • Into the bowl of stand mixer, add bread flour, all-purpose flour, and salt. Mix the dry ingredients.
    • To the flour, add olive oil and yeast mixture. Using dough hook attachment, knead the dough for 5-7 minutes, or until the dough is soft and pliable (dough will start to leave the sides of the bowl and form into a smooth ball).
      Note: If you are kneading by hand, mix the dough with back of a spatula until all the ingredients are just combined. Transfer the dough on a lightly floured work surface. Knead the dough until it is soft, pliable, springs back when pressed and is not sticky, around 8-10 minutes.
    • OPTIONAL: If the dough feels too sticky, add some flour, one tablespoon at a time. If it is too dry, add 1-2 teaspoon of warm water, and knead the dough, until it is nice and soft.

    STEP 3: FIRST PROOFING USING INSTANT POT

    • Place the dough in the greased inner pot. Place lid, and cover the pot. Turn ON YOGURT (normal) for 30 minutes. After 30 minutes, dough will have risen and double in volume.
      I used a glass lid that fits, to cover the inner pot.
      Note: For traditional proofing method - Shape the dough into a ball and place it in a greased bowl. Cover the bowl with a kitchen towel and place it in a warm place, for 60-90 minutes or until it doubles in volume.

    STEP 4: SHAPE THE BREAD BOWL

    • Lightly grease a ( 9 * 12 ) inch baking sheet.
    • Transfer the dough onto work surface and deflate it.
    • Using a bench cutter, divide the dough into 6 equal pieces. Cover the pieces with a damp kitchen towel, while you work with a single piece.
    • Take a piece of dough ball, and roll it into a tight ball. Stretch and tuck the edges in the center. Turn the dough, seam side down, and roll it into a smooth ball.
      Note: This is an important step, roll the dough into a tight ball. If the ball is rolled loosely, it may loose its shape during baking.
    • Place the ball, seam side down, onto a baking sheet. Cover with a damp kitchen towel while you shape the rest of the balls.
    • Using a sharp knife, score an X into the tops of each dough ball.
    • Cover the balls with a damp kitchen towel and place it in a warm place to rise again, around 30-45 minutes or until double in size.

    STEP 5: BAKE BREAD BOWLS

    • Towards the end of the second rise, place an empty broiler tray on the top shelf. Pre-heat the oven to 400 F.
    • In a small bowl, combine egg white and water. Using a pastry brush, apply the egg wash on the balls.
    • Place the baking sheet in the center of the oven. Pour 1 cup of hot water into the broiler tray.
    • Bake for 25-30 minutes, or until deep golden brown. Remove from the oven, and transfer the bread bowls on a cooling rack. Cool completely.
    • When you are ready to serve, cut the top 1/3 off each bowl, and scoop out the bread from the inside. Fill the bread bowl with some  Corn Chowder or your favorite soup. Serve immediately.

    Video

    Notes

    Please refer to the post for the following:
    1. Pro Tips For Best Homemade Bread Bowls
    2. Directions For Make Ahead Dough
    3. Directions To Freeze The Dough
    4. Directions For Freezing Bread Bowls
    5. Frequently Asked Questions
     

     

     

    Jyoti Behrani

    Hello!! Welcome to my blog, my journey Living Smart and Healthy! Cook with me easy and authentic Indian food and around the globe. Will be sharing tips and tricks on easy authentic cooking, without spending hours in the kitchen or comprising on authentic flavors. Keeping things simple and healthy is what I am all about. Life is simple, so lets keep cooking simple too!!

    This Post Has 6 Comments

    1. Renee

      I don’t see the amount of water or olive oil in either recipe section.

      1. Jyoti Behrani

        Hi, Sorry about it. I just fixed the recipe section. Thanks!

    2. Laurie

      5 stars
      Love café bread bowl soup. Tried your bread bowls today and they came out amazing. My hubby said these are the best bread bowl he has ever had! Thanks for posting such a great , easy to follow recipe!

      1. Jyoti Behrani

        I am so glad to hear that you liked my recipe! Thanks for trying my recipe 🙂

    3. Tina

      5 stars
      Hi, Just made your bread bowls and broccoli cheddar soup. It was a huge hit!! Everyone in my family loved it. Thank you so much for sharing such amazing recipes! Definitely on my rotation now 🙂

      1. Jyoti Behrani

        Awesome! Bread bowl with broccoli soup sounds delish!! I am so glad you like my recipes 🙂 Thanks for sharing your feedback!

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