Go Back
–+ servings
Homemade bread bowls on a table.
Print Recipe
5 from 1 vote

Homemade Bread Bowl Recipe

These Homemade Bread Bowls bake up with a crisp, golden crust and a soft, fluffy center. They’re a fun way to serve soups, stews, chili, and party dips!
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Course: bread
Cuisine: American
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.
  • Use a sharp knife or bread lame to score an “X” on the top of each dough ball. Bake at 350 degrees Fahrenheit until golden brown, about 15-20 minutes.
  • Allow the bread bowls to cool slightly before handling. Then, use a serrated knife to cut a circle around the top of each one and remove the top. Hollow out the inside, but leave enough bread to hold your soup, dip, etc. 

Video

Notes

  • The water should be about 110°F (between 105-115°F) in order to activate the yeast.
  • Keep the tops and the bread from the center of the bowls that you scooped out for dipping or baking into croutons.
  • The bread bowls can be stored in an airtight container at room temperature for up to 3 days.

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