Tender, flakey, and easy! In this post we show you how to make bread bowls. Â They are the perfect companion to any creamy soup. Â What is better than a bowl that you can eat?!
What is a bread bowl?
A bread bowl is a round loaf of bread which has had a large portion of the middle cut out to create an edible bowl. They are typically larger than a roll but smaller than a full sized loaf of bread.
What Do I Need To Make Bread Bowls?
The Ingredient List is Simple, you'll need:
- 2 tablespoon dry active yeast
- 2 tablespoon granulated sugar
- 2 tablespoon olive oil
- ¾ tablespoon kosher salt
- 2 cups very warm water (not hot)
- 4-5 cups all purpose flour
- about 1 cup corn meal
How To Make Bread Bowls
1. Begin by combining 2 tablespoon active dry yeast, 2 tablespoon sugar, 2 olive oil, ¾ tablespoon kosher salt, and 2 cups very warm water in a large mixing bowl.  I like to use the bowl of my kitchenaid stand mixer.
2. Let proof for 5 minutes. Â The yeast should bubble and grow a bit. Â If it doesn't, your yeast is dead and you will need to buy new yeast.
3. Add in 4 cups of flour and kneed using the dough hook of your stand mixer until it pulls away from the sides and forms a ball. Â If it does not begin to form a ball, gradually begin to add in up to one additional cup of flour. Kneed for several minutes.
4. Cover with a thin towel and let rise until doubled in size. About 20 minutes.
5. Once risen, punch down dough.
6. Form into 6 equal sized balls and roll in corn meal. Â Place on a baking sheet that has been lined with parchment paper and dusted with additional cornmeal.
7. Cover with a thin towel and let rise until doubled in size. About 20 minutes.
8. Preheat oven to 400°F (200°C). Bake 15-20 minutes, or until lightly browned and hard to the tap on top.
Bread Bowl Q&A
Are you supposed to eat a bread bowl?
The proper way to eat a bread bowl is to consume the soup first with real utensils and then consume the bowl.
Where did the bread bowl originate?
The first writing of the Italian Bread Bowls was in 1427 an Irish noble attempting to impress a British Duke. The Duke was so impressed with the Bread Bowl that he gave the Irishman money to open a Bread Bowl shop in what is today known as Dublin.
What should I Serve In My Bread Bowls?
Try our:
You can also use a bread bowl to serve dip! Â Try our spinach dip or our clam dip!
How long will bread bowls keep?
You can keep bread bowls that had not been used in an airtight container for 3 days. We do not recommend keeping a bread bowl that has had soup inside of it already.
Don't Be Shy!
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How To Make Bread Bowls
Ingredients
- 2 Tablespoon dry active yeast
- 2 Tablespoon granulated sugar
- 2 Tablespoon olive oil
- ¾ Tablespoon kosher salt
- 2 cups very warm water not hot
- 4-5 cups all purpose flour
- about 1 cup corn meal
Instructions
- Begin by combining 2 tablespoon active dry yeast, 2 tablespoon sugar, 2 olive oil, ¾ tablespoon kosher salt, and 2 cups very warm water in a large mixing bowl.  I like to use the bowl of my kitchenaid stand mixer.
- Let proof for 5 minutes. Â The yeast should bubble and grow a bit. Â If it doesn't, your yeast is dead and you will need to buy new yeast.
- Add in 4 cups of flour and kneed using the dough hook of your stand mixer until it pulls away from the sides and forms a ball. Â If it does not begin to form a ball, gradually begin to add in up to one additional cup of flour. Kneed for several minutes.
- Cover with a thin towel and let rise until doubled in size. About 20 minutes.
- Once risen, punch down dough.
- Form into 6 equal sized balls and roll in corn meal. Â Place on a baking sheet that has been lined with parchment paper and dusted with additional cornmeal.
- Cover with a thin towel and let rise until doubled in size. About 20 minutes.
- Preheat oven to 400°F (200°C). Bake 15-20 minutes, or until lightly browned and hard to the tap on top.
Nutrition
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