This Homemade Bread Bowls recipe is a simple way to make fresh baked bread perfect for soup and chili. Making bread can seem daunting but I promise, this is a recipe you can totally do!
Homemade Bread Bowls
Anytime I make one of my favorite soup recipes I try to find bread bowls at the grocery store bakery. For some reason, I can almost never find any. That is what finally prompted me to just start making them myself.
Truly, even though there are several steps to this recipe, it isn’t difficult. With the exception of possibly yeast, you more than likely already have everything you need in your pantry right now.
Bread Bowl Recipe
Here are the ingredients you’ll need to make your own homemade bread bowls:
- All Purpose Flour
- Fast Rise Active Yeast
- White Sugar
- Brown Sugar
- Water – warm water to make the dough and cold water for the bread bath.
- Butter – melted.
- Salt – just a pinch.
- Baking Soda – only for the bread bath.
Here is what you’ll do:
- Make the yeast mixture.
- Allow it to rise.
- Add in the flour and salt to make dough.
- Knead the dough.
- Cover and allow to rise again until it has doubled in size.
- Separate into six smaller dough balls.
- Dip the dough into the bread bath.
- Score the tops with a sharp knife.
- Bake on 400 for 15 minutes.
- Allow the bread to cool then slice off the top and remove the inside of the bread to make a bowl.
The full directions are down below in the recipe box, with a button to print this out and save or screenshot to your phone.
Make your favorite savory soup or a big bowl of chili and enjoy these bread bowls. I am so excited for everyone to try this delicious recipe. Enjoy!
Homemade Bread Bowls
- 2 ¾ cup all purpose flour + a little extra for dusting
- 2 ¼ tsp fast rise active yeast
- 1 tbsp white sugar
- ¼ cup of brown sugar
- 1 cup warm water 105-120 degrees
- ⅓ cup butter melted
- pinch of salt
Bread Bath Ingredients
- 1 cup water
- 2 tbsp baking soda
- Place sugars, yeast and water to a mixing bowl. (If you can, test the temperature of the water. It should be around 110 degrees, but no hotter than 120 degrees. A good way to test, is to aim for the same temperature you would make a baby bottle. It should be warm but not hot.)
- Mix the yeast mixture gently with a wooden or plastic spoon.
- Allow the yeast to rest in a warm place for about 5 minutes. It will be foamy when it is ready.
- Add the melted butter to the yeast mixture, give it a gentle stir with your wooden spoon.
- Add the salt and flour, one cup at a time, gently mixing with a wooden spoon until all of the flour is incorporated and the dough no longer feels sticky. If you need to, add extra flour, one half cup at a time.
- Pull the dough out onto a lightly floured surface and knead by hand for about 5 minutes, or until the dough is soft and flexible, and not sticky.
- Place the dough in an oiled/ buttered bowl. You can drizzle a little (less than a teaspoon) of oil or cooled melted butter, directly onto the dough to keep it from drying out.
- Cover the bowl and allow the dough to rise until it has doubled in size.
- While the dough rises, prepare the bath by adding the water and baking soda and stirring them together. The soda will settle and need to be stirred frequently during the dipping process. No boiling is required, just a simple dunk into the cold water.
- Preheat the oven to 400 degrees.
- Tear off sections of dough that are about the size of small oranges, and roll the shape of the dough into uniform balls.
- Pick up the dough balls and dip them into the baking soda water and press it on a baking sheet.
- Leave about 2” of space between the dough balls.
- Using a sharp knife, score the bread balls 2 to 4 times with a sharp knife. This doesn’t have to be perfect; things will even out during the baking process.
- Bake at 400 degrees for about 15 minutes or until golden brown.
- When you remove the bowls from the oven, you can brush them with melted butter, if you like.
- Allow the bowls to cool for at least 20 minutes before you hollow out the centers.
- When the bread bowls are cool to the touch, with a bread knife, slice the top off.
- The trimming should just be a thin slice of crust from the top. Set aside.
- With a spoon, hollow out the fluffy center of the bread bowl. Be gentle as you reach the bottom of the bowl to leave the crust intact.
- Ladle in your favorite soup or stew and top the bowls with the little top crust that was trimmed earlier.
can also enjoy these bread bowls as large dinner rolls or sandwich buns.
Liz is a just a mom trying to keep it real about how little she sleeps, how often she gets puked on and how much she loves them. You can find her here every day writing about real-mom moments.