Homemade Bread Bowls

Baker Bettie Breads, Fall, Savory, Yeast Bread Techniques, Yeast Breads 65 Comments

Creamy Tomato and Herb Soup
Sweet and Spicy Asian Wings

A simple recipe for making homemade bread bowls! Perfect for holding a bowl of soup or for filling with dip for a party! These bowls are a bit crusty on the outside and soft on the inside. 


Homemade Bread Bowls- Baker Bettie

My husband and I were lounging around last night watching KU basketball and this conversation ensued:

Me: Why are you bored?
Him: I’m not bored. Why do you think that?
Me: You just seem to be emuting that.
Him: Emuting? That isn’t a word. What are you talking about?
Me: Emuting. You know. Like to emute something?
Him: No. I don’t know.
Me: I’m going to google it. Emute. Wait… Emote. That’s what I meant. EMOTING! You were emoting bordism…!
Him: Bordism? You know that is also a made up word right?

Ok, so I admit it. I suck at words. Spelling, and grammar, and just words in general. My friends will never let me live down the fact that once, after being given a movie for Christmas, I stated, “He buys me movies because he thinks I doesn’t read…” True story.

Homemade Bread Bowls- Baker Bettie

I love that my husband and I can just laugh about stuff like that. I never feel like he’s judging me. In fact, he often states that my little quirks make him love me more. And I definitely feel the same about him.

We don’t get to spend too much time together these days. Some days the only time we see each other is the few minutes before we leave for the day or go to sleep at night.

But on the days when we do get a decent amount of time together we have often been cooking. I love having him in the kitchen with me. And not just because he always does the dishes. Though, I admit, that is a pretty big bonus!

Homemade Bread Bowls- Baker Bettie

Over the weekend I decided to make homemade bread bowls for the creamy tomato soup we had planned to make together. They turned out really pretty and were so easy to put together.

Next I need to get a sourdough starter going so I can make some sourdough bread bowls! I’ll put that on my list (that is a mile long) of things I am anxious to make.

Homemade Bread Bowls- Baker Bettie

I think Fall may be my favorite season. It is just cool enough to wear cozy clothes and eat cozy things like soup in a bread bowl, but not so cold that I’m cranky and don’t want to leave the house. Plus, did I mention it’s soup weather?! I really love soup. Especially with good bread.

Get these bowls whipped up because I have a pretty darn amazing creamy tomato soup with tarragon and thyme coming up! You’ve gotta have a bowl to put your soup in. If you don’t have a bowl then no soup for you!

Homemade Bread Bowls- Baker Bettie


Products I used for this recipe…

Measuring Cups Stainless Steel 6 Piece Stackable Set by KitchenMade (Kitchen)


List Price: $59.97 USD
New From: $22.97 USD In Stock
Used from: Out of Stock

Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet (Kitchen)


List Price: $10.24 USD
New From: $0.50 USD In Stock
Used from: $8.19 USD In Stock


One Year Later: Peanut Butter Cup Stuffed Dark Chocolate Cupcakes

One Year Ago:  Sour Cream Sugar Cookies

Yields 5

Homemade Bread Bowls

2 hrPrep Time

20 minCook Time

2 hr, 20 Total Time

Save Recipe

Ingredients

2 TBSP sugar
1 package dry yeast (about 2 1/4 teaspoons)
1/2 cup warm (not hot) water
1/2 cup low-fat milk
1/4 cup vegetable oil
3/4 teaspoon salt
2 large eggs, lightly beaten
4 cups bread flour, divided
1 egg white
2 tsp water

Instructions

  1. Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes.
  2. Stir in milk, oil, 3/4 teaspoon salt, and eggs.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 1/2 cups flour to yeast mixture, and stir to form a soft dough.
  4. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
  5. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place for 1 hour or until doubled in size.
  6. Punch dough down.
  7. Divide dough into 4 or 5 equal pieces.
  8. Take each piece and pull down the sides toward the bottom to create a smooth top. Place the dough, seam side down, on a clean work surface. Place the palm of your hand over top and roll in a circular motion, keeping the seam side down to seal.
  9. Transfer the rolls to a parchment lined baking sheet and let rise for another 45 minutes, until doubled in size.
  10. Preheat oven to 425ºF.
  11. Whisk together the egg white and water and brush the mixture over top of the rolls.
  12. Bake for 20-25 minutes until golden brown and cooked through.
  13. Cool on a wire rack before cutting tops off.
Recipe Type: Bread
6.8
http://bakerbettie.com/homemade-bread-bowls/

Creamy Tomato and Herb Soup
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Comments 65

    1. Cedarglen

      Though a year+ old and no one will ever see this, heck yes. What a great idea! I’ve has countless soups, chowders and stews in Bread Bowls before and I love the idea. Although I am an experienced yeast baker, I’ve never been able to make the ’round,’ intended for soup etc., stand up high enough. If it is too wet or perhaps over-proofed, I’d guess proofing. Still, my rounds are not quite tall enough to meet the standard; they tend to slump and spread. Any thoughts or ideas are most welcome. A fun blog…
      -CG

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        Baker Bettie

        I saw it Cedarglen! Question on your rounding technique? Are you creating a “skin” on the outside of the dough by pulling the sides down and then rounding it between your hands and the bench? This creates a skin on the outside so that the dough will hold it’s round shape. This seems to be a common question so I am going to address it next week with a video tutorial! Watch out for it!

  1. Sarah

    I was thinking as I was reading this: being a words person, I think the word you’re actually looking for is exude- he was exuding bordism. 😉

    These bread bowls look terrific. I love soup season, and I think it’s half because of the bread that goes with the soup! Can’t wait to try this. I have sourdough starter in the freezer, I just haven’t gotten around to making it yet. This recipe inspires me though! Mmmm sourdough breadbowl…

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  5. AndynMandy Yearwood Gang

    Was wanting a bread bowl recipe…thanks! And, I'm the same way…a word inventor….my husband, thankfully, feels the same way about it as yours does. 🙂 We're blessed.

    1. Florence

      Hallo E. Müller, ich darf aufgrund des Rezsdhtienstleistungsgesetces leider keine Rechtsfragen im Einzelfall beantworten, aulso auch diese nicht. Hier sollten Sie aber die Antwort auf Ihre Frage finden: Gruß Simone Janson

  6. Sarah

    Hey Kansas girl! I’m Googling bread bowl recipes and yours was the first to came up. You’re a Kansas girl, I’m a Kansas girl, I think this recipe was meant to be used. By me.

    I’m going to put Fettucini Alfredo in it, aw yeah. Thanks for sharing!

  7. SR

    Those bread bowls are so small in comparison with the size of the spoons pictured beside them; they look like they’d only be good for a few spoonfuls before you’d have to refill. Looks like it’d be cumbersome to serve to guests if everyone needs to constantly refill their bread bowls after a few spoons of soup.

    1. Post
      Author
      Baker Bettie

      The bowl pictured holds about 6 oz of soup, which is a fairly normal size portion. If you read the recipe it states that you can make 4 or 5 bowls. I made 5, so if you made 4 the bowls would be bigger and would hold more soup. The spoons pictured are very large and are more a prop. You can definitely use a smaller spoon or make bigger bowls or not make the bowls at all! You have so many choices!

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  8. Bill

    Making these right now, I was sold on the photos. The last home bread I made I didn’t brush with egg white, so I think this will be the trick to an awesome crust… Thanks!!!

  9. Sarah Auzina

    I made these last night with French onion soup for the birthday dinner for the Mrs. So, so yummy! And so beautiful! I was very impressed with myself, but I have the recipe to thank! 🙂

  10. Stacy

    So I made these tonight and they were wonderful! SOO good and not too hard to make either. We will definitely be making them again. I did have a question, do you know how you would you make sourdough ones?

  11. Shelly

    I’m getting ready to bake and was excited but now nervous. When I brushed with egg white they deflated. I know they can raise again… I’m worried I am not going to get the bowl effect…. Sigh

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  13. Erica Denning Passey

    Yummy-ness! They were the perfect size. I made 4 of them,and filled them with homemade clam chowder. The bread was so tasty! We each filled our bowls once,ate the soup and the lids and we were stuffed! As much as we wanted to eat the bowls,they just wouldn't fit in our bellies. Believe me these bread bowls allow for PLENTY of soup inside!

    1. Della

      hello there!,I really like your posting a lot! portion we all be in contact extra pertaining to your posting about AOL? I would like an exrneieecpd with this household to settle my issue. Probably that is definitely everyone! Looking forward to see you.

  14. Becca

    Trying these now!!! It’s the hubby’s birthday and he’s requested beef stew bread bowls. Well I’m terrified of making bread because I mess it up every time!!! So far so good though!! They’re on the second rise and smell yummy 🙂 I’ll update you on how they turn out and tasted!

  15. Mrs. Prock

    Great reliable recipe. Easy enough for the kids to help, quick enough to make and rise between lunch and dinner. Also easy to throw in any herbs, cheese, whatever you want to customize. I’ve made this a few times, this time I am trying out smaller rolls for the kids to dip in soup. A++ recipe!

  16. Emotely Bordism

    I only stopped by the bread bowl recipe but I stayed for the whit. 🙂 Your admissions made me laugh out loud a few times… Thank you —

    p.s. And please tell me you knew that whit was mispelled. (And please follow that up w/ affirmation that you knew mispelled was misspelled.) 😉

    1. Post
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    2. Marni

      I have uploaded many youtube videos and I also have downloaded many youtube videos. When I upload a video to youtube, it’s quality gets compressed. Even if you press the HQ button and view the video, it is not as much quality as my original file. So the same happens for all the uploaded video right? So, is there any way in which I can download other videos in original high quankty?Thalis in advance.

    1. Post
      Author
      Baker Bettie

      You can use rapid rise yeast. I haven’t used it in this particular recipe, but for any recipe you just eliminate the proofing time. So for this particular recipe you can skip the step where you let it rise for 1 hour covered in a bowl. Just let the dough rest for about 10 mintues after kneading it then skip down to step 7 and go ahead and shape it and proceed as directed from there. The rise might not be quite as high as with active dry yeast, but it will still work.

  17. NoobBaker

    Hi Baker Bettie! Quick question from a novice: from instruction number 8 – I cannot wrap my brain around what this would look like, never having done bread before (except in a bread maker). Could you explain in more detail, pleaseandthankyou …? 🙂

    “Take each piece and pull down the sides toward the bottom to create a smooth top. Place the dough, seam side down, on a clean work surface. Place the palm of your hand over top and roll in a circular motion, keeping the seam side down to seal.”

    1. Post
      Author
      Baker Bettie

      Hi there! Yes, this process is difficult to describe. I searched for a video of the technique and this one is the best one I found: https://www.youtube.com/watch?v=KRk96GA_GF0. Her initial shapping techique (the stretch and fold) is a bit different from mine, but it is the same principle and end result. The second way she shows how to round the dough is the way I do it. However, either of these techniques will work well for these bread bowls. Whatever you are most comfortable doing!

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  18. Emilie

    Hi, it says to use ‘bread flour’ – I am very new to baking – is that plain flour or self raising flour or something completely different? (I know this sounds silly) Thank you!

    1. Post
      Author
      Baker Bettie

      Not a silly question at all! Bread flour is not the same as plain flour or self rising. Bread flour is a high protein flour used in bread making because it gives better structure. It is labeled as such in the super market. You can substitute plain flour or all-purpose flour (not self rising flour) for bread flour in this recipe but it won’t have quite the same consistency and chew. You can read this post to learn more about different kinds of flour: http://bakerbettie.com/varieties-flour/

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  21. Kelly

    Just pulled these out of the oven! They look great, can’t wait to fill them with broccoli soup later! I scored mine and cooked then on corn meal (I love that texture!). However, mine only took 16 minutes til I got the hollow thump when I hit the bottom.

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  24. MA

    Great recipe! We made these tonight for dinner filled with Philly Cheesesteak Stew. They looked beautiful and the whole family loved them!

  25. Jessica

    The 8th step kind of confuses me… I am having a hard time figuring out how to do what it says. It SOUNDS like you’d just flatten the roll out but that doesn’t seem right because it’s supposed to be a round roll, so I’m not sure what to do with it after making the seam. I don’t suppose you’d be able to make a video for that part or something? Or maybe explain it more.

  26. Anne

    I have made these at least 3 times. This is my favorite bread bowl recipe and I’ve tried several. The bread bowls taste delicious and the dough holds it shape better than any other recipe that I have tried. Thank you! Also, I’ve used white wheat flour for 1/2 of the flour with good results. Great job, Baker Betty!

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