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Bread Bowls

Homemade bread bowls are a simple and delicious way to take all of your soups to the next level! These bread bowls are perfectly crisp on the outside and soft and airy on the inside.
Prep Time30 minutes
Cook Time30 minutes
Rising Time2 hours
Total Time3 hours
Course: Bread
Cuisine: American
Keyword: bread bowl
Servings: 6 Bread Bowls

Ingredients

  • 2 Packets Dry Active Yeast (1 ½ tablespoons)
  • 2 ¼ Cup Warm Water
  • 2 teaspoons granulated sugar
  • 2 tablespoons unsalted butter (melted)
  • 2 teaspoons salt
  • 6 Cups Bread Flour
  • 1 Egg
  • 1 Tablespoon Milk

Instructions

  • In the bottom of the bowl of a mixer, whisk together the yeast, water, and sugar. Let stand for 5 minutes until the mixture is nice and frothy.
  • Add the salt, melted butter, and flour to the mixture in the bowl. Mix with the paddle attachment for 5-6 minutes, until the dough pulls away from the sides of the bowl. If the dough keeps sticking, add more flour 1 tablespoon at a time.
  • Remove the dough from the bowl onto a lightly floured surface and shape it into a ball. Place the dough in a large, greased bowl. Turn the dough in the bowl so it is all coated in the oil. Cover with a clean kitchen towel. Place the bowl in a warm spot and let the dough rise for about an hour and a half, until it has doubled in size.
  • Once doubled in size, punch the dough down to remove any air bubbles. Turn the dough out onto a lightly floured surface and divide the dough into 6 even pieces. Shape each piece into a ball. Place the balls seam side down on 2 parchment-lined baking sheets. Cover with the clean kitchen towel again and let the dough rise for about 20 minutes.
  • Meanwhile, preheat the oven to 400°. In a small bowl combine the egg and milk to make the egg wash. Brush the egg wash over the tops of the dough and cut a small X in the tops of them with a very sharp knife.
  • Bake for 30 minutes, until the crust is a nice golden brown. Allow to cool completely before cutting to prevent the bread from becoming gummy. When ready to serve, cut a large hole in the tops and, if desired, hollow out some of the inner bread (but save it to dip in your soup!)

Nutrition

Calories: 502kcal | Carbohydrates: 92g | Protein: 16g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 794mg | Potassium: 140mg | Fiber: 3g | Sugar: 2g | Vitamin A: 163IU | Calcium: 30mg | Iron: 1mg

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