How to Make Bread Bowls From Scratch
Have you ever made bread bowls from scratch? They are very easy to make and so delicious. Give it a try and you will be making them every time you make homemade soup.
There’s nothing quite as comforting as a bowl of piping hot soup, especially when it’s inside a Homemade Bread Bowl!
Your family will be amazed that you made bread bowls! It is so much better than the traditional crackers we usually serve with soup. These bread bowls are the perfect accompaniment to any soup you make.
WHY HOMEMADE BREAD BOWLS???
You can use the insides to make garlic bread.
My favorite is everyone gets their own little loaf of bread when you serve soup in bowls.
Bread Bowls are so simple to make and use very simple ingredients.
Bread Bowls are basically a large bread roll. You hallow it out and fill with your favorite soup.
WHY SHOULD YOU CUT AN ‘X’ INTO THE TOP OF BREAD BOWLS….
This is called “scoring” the dough. This will make your bread evenly rise and then expand in the right spots, without “blowing out” in undesirable spots, such as on the bottom or sides. Be sure to use a your knife is sharp when you are scoring so you do not tear the dough.
Give your family a little treat with the tops of the bread bowls. Spread some butter, garlic, and Italian Seasoning on them and put them under the broiler until the tops are golden brown.
Enjoy yummy garlic bread to go with your soup!
INGREDIENTS….
- Warm water
- Yeast
- Sugar
- Flour
- Salt
- Canola oil
DO BREAD BOWLS GET SOGGY??
Yes, but it depends what you fill them with. Some broth-like soup will leave you with a much wetter bread bowl than others.
Once the bread bowls are baked and the centers have been scooped out, place them back on a baking sheet and toast in the oven at 350°F for a few minutes or until slightly dried out and crunchy at the edges. This also helps prevent sogginess.
HOW TO STORE BREAD BOWLS..
These bread bowls will keep for 3 days in an airtight container, stored at room temperature.
Make a hearty and delicious meal with homemade bread bowls and your favorite soup this week.
Grab your apron and let’s get cooking…..
Ingredients
- 2 1/2 cups warm water
- 1 tbsp yeast
- 1/3 cup sugar
- 1/3 cup oil
- 1 tbsp salt
- 6 cups flour (more flour as needed)
Instructions
- Combine warm water, yeast and sugar until yeast is bubbly.
- Add oil, salt, and 1 1/2 cups of flour to the yeast mixture.
- Begin adding the rest of the flour 1 cup at a time until you have added 5 cups. Continue to add flour 1/2 cup at a time until the dough begins to clean the sides of the bowl and pulls away toward the middle. Do not add more than 7 cups of flour. Knead for 6 minutes.
- Divide dough into 6 pieces. Make round balls. Place on large cookie sheet and let rise until doubled in size.
- Bake at 350 degrees F for 20-30 minutes.
- Rub tops of bread bowls with butter. Let Cool.
- Cut top out and dig out bread, leaving a hollowed out bread bowl. Fill with your favorite cream soup or chowder.
