• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Main Dish
  • Dessert
  • Side Dish
  • Tips & Goods
  • Soups & Salads
  • Drinks
  • Appetizer
  • Pressure Cooker

Oh So Delicioso logo

menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • Main Dish
  • Dessert
  • Side Dish
  • Tips & Goods
  • Soups & Salads
  • Drinks
  • Appetizer
  • Pressure Cooker
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Bread » How To Make Bread Bowls

    Published: Oct 6, 2020 by Kadee

    How To Make Bread Bowls

    Jump to Recipe Print Recipe

    Tender, flakey, and easy! In this post we show you how to make bread bowls.  They are the perfect companion to any creamy soup.  What is better than a bowl that you can eat?!

    Bread bowls on a wooden cutting board. Some have the tops removed and others don't.

    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.

    An overhead shot of bread bowls on a baking sheet. Some one the tops removed with the insides scooped out and some do not. the tops are to the side.

    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

    Ingredients needed for how to make bread bowls. They are on a baking sheet and include flour, cornmeal, yeast, sugar, oil, and salt.

    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.  The yeast should bubble and grow a bit.  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.  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.

    How to make bread bowls steps 1-4: combine yeast and sugar, let proof, add flour, let rise.

    5. Once risen, punch down dough.

    6. Form into 6 equal sized balls and roll in corn meal.  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.

    How to make bread bowls steps 5-8. Let the dough rise, form balls, let rise, and bake.

    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.

    An overhead shot of bread bowls on a wooden cutting board. one has its top on and one does not.

    What should I Serve In My Bread Bowls?

    Try our:

    Clam Chowder

    Broccoli Cheese Soup

    Cauliflower Soup

    Baked Potato Soup

    Ham and Potato Soup

    You can also use a bread bowl to serve dip!  Try our spinach dip or our clam dip!

    Bread bowls stacked on a wooden cutting board.

    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.

    A close up of bread bowls on a baking sheet.

    Don't Be Shy!

    If you tried these Bread Bowls  or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to!

    Bread bowls on a wooden cutting board. Some have the tops removed and others don't.

    How To Make Bread Bowls

    Tender, flakey, and easy! In this post we show you how to make bread bowls.  They are the perfect companion to any creamy soup.  What is better than a bowl that you can eat?!
    5 from 1 vote
    Print Rate
    Course: bread
    Cuisine: American
    Prep Time: 1 hour
    Cook Time: 20 minutes
    Total Time: 1 hour 20 minutes
    Servings: 6 servings
    Calories: 364kcal
    Author: Kadee & Desarae

    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.  The yeast should bubble and grow a bit.  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.  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.  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

    Serving: 1bowl | Calories: 364kcal | Carbohydrates: 68g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Sodium: 878mg | Potassium: 102mg | Fiber: 3g | Sugar: 4g | Calcium: 15mg | Iron: 4mg
    Tried this Recipe? Tag me Today!Mention @OhSoDelicioso or tag #ohsodelicioso!

     

     

     

    « Boston Clam Chowder
    Instant Pot Minestrone Soup »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Oh So! A cooking lifestyle blog sharing recipes, DIY, decor and more. Come join the fun for foodie and family love. click to read more!

    Our story →

    Popular

    • The BEST Smoked Turkey Breast Recipe
    • Homemade Grape Juice (no juicer required)
    • Easy Zucchini Bread Recipe
    • Virgin Pina Colada
    • Email
    • Facebook
    • Instagram
    • Pinterest
    RSS Feed | Daily Emails

    Copyright © 2023 · OH SO DELICIOSO