easy homemade bread bowls

Easy homemade bread bowls from The Baker Upstairs. These delicious bread bowls are perfect for soups and dips, and are ready in about an hour!

Ah, bread. How I love it! I really think you could offer me anything in the world, and there’s nothing I would want more than some soft, warm, freshly baked bread with butter. Bread always seems a little like magic to me… you throw in a few simple ingredients (salt, flour, water, yeast, etc.) and you end up with a fluffy delicious loaf. I can’t believe it took me this long in my bread-making career to make my own bread bowls! I always imagined that they would be fairly fussy and difficult to make, but they are super easy, and surprisingly quick to make as well! If you’ve never had fresh soup in a bread bowl, you are totally missing out. These bread bowls would also work well for serving dips. We ate them with some to-die-for broccoli cheese soup (recipe to come soon!), and they made for a wonderful and delicious dinner. I can’t wait to make them again!

Easy Homemade Bread Bowls
1 1/2 cups warm water
2 tablespoons instant yeast
1 tablespoon sugar
3 1/2 cups bread flour, more as needed (I used all-purpose and it worked fine)
2 teaspoons salt
spray bottle with warm water
In a large bowl or the bowl of a stand mixer, dissolve the yeast and sugar in the warm water. Let sit 5-10 minutes, or until bubbly and foamy. Add 3 cups of flour and the salt, and mix well. Add remaining flour, 1/4 cup at a time, until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch. Knead until smooth, 5-10 minutes. Place the dough in a lightly greased bowl, cover with a damp towel, and let rise 30 minutes. 
After 30 minutes, preheat the oven to 500. Punch the dough down and divide into 4 equal sized pieces. Shape each piece into a ball and place on a lightly greased baking sheet. Score the top of each piece and sprinkle with salt, then spray with warm water and let rise 15 minutes. Bake in preheated oven for 2 minutes, then spray again with water and reduce the heat to 425. Bake 16-18 more minutes, or until golden brown.
adapted from Yammie’s Noshery

Easy homemade bread bowls from The Baker Upstairs. These delicious bread bowls are perfect for soups and dips, and are ready in about an hour!

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  1. These were so good! I was nervous about making bread (I've only ever made pizza crust) but decided to go for it. This recipe was simple and the results were delicious. We had potato soup in there – can't wait to make them again with another soup!!

  2. I tried this recipe today. Never made these before. I love to bake but these did not come out as I hoped they would. I followed your recipe and read it over and Over trying to see what went wrong. I'm going to try again.

  3. Making them now, next time I will use a little more flour. Dough is very sticky and and not very stiff. More of a blob than a ball. Can't wait to try them again though 🙂

  4. First time around they were flat. The yeast mixture foamed beautifully and it rose more then double. I think I need to add a smidge more flour to the mixture, it was too pliable and after rising still flattened right out on the pan.

  5. Yes, that's correct. They have a pretty short rise time, so the extra yeast helps. If you want to let them rise for a longer time, you could probably use less yeast.

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