Homemade Bread Bowls
Soft, chewy homemade bread bowls perfect for serving soups and chowders. This yeast dough makes 8 rounds; the same dough can be shaped into two crusty Italian loaves.
⏱️ Prep: 90 min🍳 Cook: 30 min🍽️ Makes 8
Nutritionper 1 bread bowl (~120 g)›
420
Calories
12g
Protein
78g
Carbs
7g
Fat
Ingredients
| 3 cups (710 ml) | warm water |
| 1 1/2 tablespoons (14 g) | active dry yeast (2 packets) |
| 2 tablespoons + 1/2 teaspoon (27 g) | granulated sugar, divided |
| 1 tablespoon (18 g) | salt |
| 4 tablespoons (57 g) | butter, melted |
| 7 to 9 cups (875-1125 g) | all-purpose flour, divided |
| 1 tablespoon (15 ml) | milk (for egg wash) |
| 1 | egg white (for egg wash) |
Instructions
- Combine the water, yeast and 1/2 teaspoon of the sugar in a small bowl. Stir just until the yeast is dissolved. Cover with a towel and let stand until the mixture is foamy, about 5 minutes.
- In a large bowl, add the salt, remaining sugar, butter, yeast mixture and 3 1/2 cups of the flour, and mix. Slowly keep adding more flour (about 1 cup at a time) until the dough starts to pull away from the sides of the bowl.
- Knead the dough (with a stand mixer or by hand) for about 5 minutes. The dough shouldn't be sticky but may barely stick to your finger; add a little more flour as needed. Knead 2-3 more minutes.
- Lightly spray another large bowl with nonstick spray and transfer the dough, flipping once so both sides are coated. Cover with a dish towel and let rise until doubled, about 30-45 minutes.
- Divide the dough into 8 equal pieces. Pat each down to remove air, then fold gently into a tight ball. Place on a parchment-lined baking sheet and make a small X slit on top of each with a serrated knife.
- Beat the egg white with 1 tablespoon of milk to make an egg wash and lightly brush a thin layer over each dough ball.
- Cover the rolls lightly with plastic wrap and let rise until doubled, about 30-40 more minutes.
- Bake at 400°F (200°C) for about 25-30 minutes. Cool at least 15 minutes before cutting into bread bowls.