easy homemade bread bowls
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 Bowls1 1/2 cups warm water2 tablespoons instant yeast1 tablespoon sugar3 1/2 cups bread flour, more as needed (I used all-purpose and it worked fine)2 teaspoons saltspray bottle with warm waterIn 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
Beautiful bread bowls! Pinning, and definitely trying.
These are perfect! Definitely trying them.
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!!
I'm so glad they worked for you!
Found you on Pinterest! New follower 😀
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.
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 🙂
Didn't work at all for me. What a bummer. I was precise on following the directions too 🙁
Can this be mixed in a mixer…or does it have to be hand done. Curious as to if the mixer will make a difference in the texture
Yes, you can definitely use a mixer.
I'm trying this gluten-free. Fingers crossed it works!
What part didn't work? The rising?
Do you leave them out of the oven after the 2 minutes while the oven is reducing heat to 425???
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.
Nope, leave them in the oven.
Tried this and it turned out awesome! Thanks for sharing <3
2 TABLEspoons of yeast? Really? That seems like a lot…
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.
Do I need to cover the balls for the rising time?
I always cover them for the first rise, but since the second rise is so short, they are fine uncovered.
How do you safely cut the hole for the bowl ?
Can this dough be made the night before?
Gonna try this it sounds simple and delicious