Print

Bakery-Style Homemade Bread Bowls

A close-up of a rustic, round sourdough bread bowl with a deeply browned, flour-dusted crust and an open top.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make sturdy, crusty bread bowls with soft interiors perfect for holding soup, stew, or dip. This recipe is straightforward for achieving bakery quality at home.

Ingredients

Scale
  • 1 packet active dry yeast (about 2 1/4 teaspoons)
  • 1 1/2 cups warm water (105°F to 115°F)
  • 1 teaspoon sugar
  • 3 1/2 to 4 cups all-purpose flour, plus more for dusting
  • 2 teaspoons salt
  • 2 tablespoons olive oil, plus more for greasing

Instructions

  1. Activate the yeast: In a large bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy.
  2. Mix the dough: Stir in the olive oil, salt, and 3 cups of flour into the yeast mixture. Mix until a shaggy dough forms. Add the remaining flour gradually until the dough pulls away from the sides of the bowl.
  3. Knead: Turn the dough out onto a lightly floured surface. Knead for 6 to 8 minutes until the dough is smooth and elastic.
  4. First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel. Let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
  5. Shape the bowls: Gently punch down the risen dough. Divide it into 4 equal pieces. Shape each piece into a tight, round ball.
  6. Second Rise: Place the dough balls on a baking sheet lined with parchment paper, leaving several inches between them. Cover loosely and let them rise for 30 to 45 minutes until puffy.
  7. Preheat and Steam: Preheat your oven to 400°F (200°C). Place a shallow pan on the bottom rack while the oven heats.
  8. Bake: Brush the tops of the dough balls lightly with water. Place the baking sheet in the oven. Carefully pour 1 cup of hot water into the shallow pan on the bottom rack to create steam. Immediately close the oven door.
  9. Bake for 25 to 30 minutes, or until the crust is deep golden brown and the internal temperature reaches 200°F (93°C).
  10. Cool: Remove the bread bowls from the oven and let them cool completely on a wire rack before hollowing them out for filling.

Notes

  • For a Cheesy Garlic variation, brush the tops of the shaped dough balls with melted butter mixed with garlic powder and grated Parmesan cheese before the final rise and baking.
  • To make Sourdough bread bowls, substitute the yeast and sugar with an equal volume of active sourdough starter and adjust the liquid slightly as needed.
  • Fill your bread bowls with thick chili, creamy clam chowder, or Alfredo sauce mixed with chicken.
  • To hollow the bread, use a serrated knife to cut a circle in the top crust, then gently pull out the soft interior bread, leaving a sturdy wall about 1 inch thick.

Nutrition

Find it online: https://tastytribune.com/bakery-style-homemade-bread-bowls-recipe/