Bread Bowls are edible vessels of soft, chewy bread that make the perfect accompaniment to your favorite soups and salads. With a crusty exterior and a soft, chewy interior, these homemade bread bowls are a delightful addition to any meal. Fill them with creamy soups, hearty chili, or fresh salads, and enjoy the delicious combination of flavors and textures. Plus, the tops of the loaves you tear out are ideal for making homemade croutons!
Bread Ingredients
- Water: Ensure the water is warm, between 105°F and 110°F (40-43°C). Water that is too cold won’t activate the yeast, while water that is too hot can kill it.
- Yeast: Use instant yeast, also known as quick-rise or fast-rising yeast, for this recipe.
- Egg Wash: Whisk together the egg and water to create an egg wash, which will give the bread bowls a shiny, golden brown crust.
Why Does the Dough Have to Rise Twice?
Rising the dough twice is a common practice in bread-making that allows the yeast to fully develop and create a soft, chewy texture. After the first rise, punching down the dough redistributes the yeast and allows it to continue fermenting during the second rise. This results in a more flavorful and tender loaf of bread.
Storing and Freezing Bread
For bread bowls that you plan to enjoy immediately, let them cool completely before storing. Wrap each loaf individually in plastic wrap or aluminum foil to keep them soft and fresh. Store them in a cool, dry place for up to 2-3 days. Alternatively, freeze the bread bowls by wrapping them tightly in plastic wrap and placing them in a sealed plastic bag. They can be stored in the freezer for up to two months. When ready to enjoy, simply thaw them at room temperature.
Ingredients:
Bread Bowl
- 2 cups (473 g) warm water, between 105-110°F (40-43°C)
- 2 envelopes (1½ tablespoons) instant yeast
- 1 tablespoon granulated sugar
- 5 cups (625 g) all-purpose flour
- 2 teaspoons kosher salt
Egg Wash
- 1 large egg, room temperature
- 1 tablespoon water
Instructions:
- In the bowl of a stand mixer fitted with a dough hook attachment, combine warm water, sugar, and yeast. Let it rest for 5-8 minutes until the yeast has bloomed.
- In a large mixing bowl, combine flour and salt. With the mixer on low, add the flour mixture gradually until the dough comes together and forms a ball.
- Knead the dough with the dough hook for 5-6 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.
- Divide the dough into 6 equal-sized portions and shape each into a ball. Place them on parchment-lined baking sheets, cover, and let them rise again for 30-45 minutes.
- Preheat the oven to 400°F (200°C). Brush the dough with the egg wash and bake for 16-18 minutes until golden brown.
- Let the bread bowls cool slightly before serving. To create a bread bowl, cut a circle into the top of each loaf and remove the interior bread. Fill with your favorite soups, salads, chili, or stews, and enjoy!
