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Homemade bread bowls ready to be filled with creamy soup
ThymeToSauté

Homemade Bread Bowls Recipe

Made with simple pantry ingredients, these homemade bread bowls are sturdy enough for thick soups but still soft and delicious for dipping and eating.
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Prep Time 15 minutes
Rise time 1 hour 30 minutes
Total Time 2 hours
Servings: 3
Course: Side Dish, Soup
Cuisine: American
Calories: 570
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups warm water
  • 2 tablespoons oil
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • ¾ teaspoon yeast
  • 3 to 4 cups flour

Method
 

  1. In a large bowl, combine warm water and sugar. Sprinkle yeast over the top and let bloom for 5–10 minutes until foamy.
  2. Stir in oil and salt.
  3. Add flour gradually, starting with 3 cups, until a soft dough forms. Add more flour if needed. I usually use about 3 cups; I like my dough slightly sticky.
  4. Knead for at least 10 minutes until smooth and elastic.
  5. Place dough in a greased bowl, cover, and let rise for 45 minutes.
  6. Punch down dough and divide into 3 equal portions. Shape into smooth balls. For smaller bowls, divide into 6 equal portions.,
  7. Place on a parchment-lined baking sheet. Score an X on top of each ball.
  8. Cover and let rise again for 45 minutes.
  9. Lightly spray the tops with water.
  10. Bake at 400°F for 15 minutes. Cool before cutting into bowls.

Notes

  • For sturdier bowls, don't hollow them too thin
  • Thick soups work best to prevent sogginess,
  • You can freeze baked bread bowls for later use.