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+ servings
Bread bowls on a wooden cutting board. Some have the tops removed and others don't.
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5 from 1 vote

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?!
Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Course: bread
Cuisine: American
Servings: 6 servings
Calories: 364kcal


  • 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


  • 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.


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