Homemade bread bowls are the perfect addition to any chowder, chili or thick soup. These bread bowls are crisp on the outside with a thick, chewy interior perfect for dipping.

Made with just a few basic ingredients (flour, water, yeast, sugar, and salt) you can easily add bread bowls to your soup dinner without having to run to the store.

You'll be surprised at how easy they are to make.

I made these bread bowls just last week. My daughter requested that I make a double batch so that she could have two.

Not everyone in our family had two, so we ended up re-heating the leftover bread the next night. We sliced them up to serve with a chicken dinner. So good!

 I've been receiving a lot of comments on Pinterest about the size of the bread bowls. This recipe will make six *small* bread bowls. 

I realize that many people are expecting a bakery sized large bread bowl.

If you would like them that size, I would suggest making just three bowls from the batch of dough. OR you could double the recipe to make 6 large bowls.

How to Make Bread Bowls from Scratch

I love to make different types of homemade breads and rolls. The smell that permeates the house as it's baking is amazing and they taste so good. 

After you've tried this homemade bread bowl recipe try a few of my other bread recipes, like Grandma's dinner rolls, daisy braid bread, garlic knots, or homemade wheat bread.

Let's get started.

Begin with 1 1/2 cups of warm water. You don't want the water too hot, or it can kill the yeast and it won't rise. I like to go for "baby bottle warm".

Add 2 Tbsp. of active dry yeast and 1 Tbsp. of sugar to the water, give it a stir and let it sit for about 5 minutes. The yeast will dissolve and expand. (see the bottom half of the above picture)

While the yeast is resting, add 3 1/2 cups of flour to your mixing bowl along with one teaspoon of salt.

Note: I prefer to use bread flour. It adds a bit more of a chewy texture and my breads just seem to turn out better. However, if all you have is all-purpose flour, you can still make these bread bowls!  They will still be delicious.

 Next, add the yeast mixture.

In a stand mixer, using the dough hook attachment, mix until a dough forms. If dough is too sticky add 1/4 c. more flour at a time until it forms a ball. Knead for 10 minutes.

Note: If you don't have a stand mixer, you can totally make this by hand. Stir ingredients together using a wooden spoon until it becomes to stiff to stir. Then turn out on a floured surface and knead for 10 minutes adding flour as needed.

Cover the dough with a clean dish towel or plastic wrap and let sit in a warm place for 30 minutes.

Punch down the dough and divide it into 6 equal pieces. Form each piece of dough into a ball and place on a greased cookie sheet. Spray the dough with 2 or 3 mists from a spray bottle. Let sit for 15 minutes.

Bake in a 500 degree oven for 2 minutes. Remove from oven just long enough to spray with additional mists of water.

Lower temperature of oven to 400 degrees and bake for 12-15 minutes or until tops are golden brown.

Rub with butter while warm if desired. Let cool on a wire rack.  Or eat right away. There's not much better than hot soup in a warm bread bowl. YUM!



Anyone feel like working with yeast is intimidating? Is this your first time? I hope to help you feel more confident in this area.

I've created a video, where I walk you through each step. The format is casual - I'm just cooking in the kitchen and talking through each step with you.

I hope you find it helpful. I hope you will try this easy bread bowl recipe.

↓↓ To watch the video, click the link ↓↓

→ Bread Bowls from Scratch Video ←

Soups to Serve in your Bread Bowls

The best types of soup to serve in bread bowls are chowders, chili or creamy soups. If the soup is thin, it will soak through the bread much quicker leaving a soggy bowl. 

My all time favorite soup to serve with bread bowls is my Grandma's corn chowder. 

Here are a few soup recipes that look amazing. You can find them and many more on my Pinterest Soup Board.

• Bacon Shrimp and Corn Chowder
• Chicken Gnocchi Soup
• Clam Chowder
• Tomato Bisque
• Potato Soup 
• Broccoli Cheese Soup
• Tortellini Soup
• Sausage & Gnocchi Soup

How to Cut Bread Bowls

I find the best way to cut bread bowls is using a small serrated knife.

Insert the knife and cut a circle around the top of the bowl, using a sawing motion. Remove the top.

With a spoon or your hands, scrape the bread out of the bowl. Save this to dip into your soup! It's delicious.

Can I Freeze Homemade Bread Bowls?

As with most bread, the answer is yes. Leftover bread bowls will last several days at room temperature.

If you would like to preserve them longer, toss them in a freezer bag and pop them in the freezer. It is best to freeze them before they have been hollowed out.

Be sure the bread has cooled completely before freezing. Thaw (several hours) and serve with your next soup dinner.

MORE BREAD RECIPES

• Sunday Best Dinner Rolls 
• Cinnamon Rolls
• Homemade Donuts
• Boston Cream Donuts
• Garlic Parmesan Breadstick Twists
• The BEST Potato Rolls

Don't forget to pin it!!

How to Make Bread Bowls from Scratchhttps://www.youtube.com/watch?v=R4QpTn0H5K8&t=307sLearn to make bread bowls from scratch with this easy recipe.https://i9.ytimg.com/vi/R4QpTn0H5K8/mq1.jpg?sqp=CPaar-wF&rs=AOn4CLBLqCeFeC-8sm25HDd_6QdM9uR17Q2019-01-24

Homemade Bread Bowls Recipe

Servings: 6

Author: Rachel

Prep time: 15 MinCook time: 17 MinTotal time: 32 Min

These bread bowls are crisp on the outside with a thick, chewy interior perfect for dipping. Made with just a few basic ingredients you can easily add bread bowls to your soup dinner without having to run to the store

Ingredients

• 1 1/2 c. water
• 2 T. yeast
• 1 T. sugar
• 3 1/2 c. to 4 1/2 c. bread flour
• 1 t. salt
• 1 T. butter, optional

Instructions

1. Mix together water, yeast and sugar. Let sit for about 5 minutes until yeast has dissolved and expanded.
2. In a stand mixer, add 3 1/2 c. flour, salt and yeast mixer. Mix together. Add the remaining cup of flour 1/4 cup at a time, mixing after each addition, until dough comes together and is not overly sticky. You may not need all the flour.
3. Knead for 10 minutes until smooth and elastic.
4. Let dough rise for 30 minutes, covered.
5. Divide dough into 6 pieces. Roll each piece into a ball. Place a greased baking sheet. Spray each roll with 2-3 mists of water from a spray bottle.
6. Cover and let rise for 15 minutes.
7. Bake at 500 degrees for 2 minutes. Spray with additional mists of water. Lower heat to 400 degrees and bake for 12-15 minutes until golden brown.
8. Brush with butter while warm, if desired.
9. Serve warm, or cool before serving.

Notes:

All purpose flour may be substituted for bread flour

Nutrition Facts

Calories

379.31

Fat (grams)

3.14

Sat. Fat (grams)

1.40

Carbs (grams)

75.28

Fiber (grams)

3.61

Net carbs

71.67

Sugar (grams)

2.34

Protein (grams)

11.32

Sodium (milligrams)

409.10

Cholesterol (grams)

5.09

Nutritional information is calculated automatically and is not guaranteed to be correct.

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