Homemade Bread Bowl Recipe - Cooking With Karli (2024)

Bread Bowl recipe is a quick and easy recipe to make bread bowls for your soup right at home! The crusty, chewy crust pairs perfectly with your favorite soup! Elevate soup night this fall by making these homemade Bread Bowls!

Bread Soup Bowl

Have you had soup inside of a bread bowl before? If not, it is about time that you do!

Having soup in a bread bowl is probably one of my favorite fall time meals for multiple reasons. If eating that creamy soup soaked bowl very last isn’t enough of a reason, you don’t even have to wash any bowls! Yes, a dish-less meal is just as glorious as it sounds.

Creamy soups do really well inside of these bread bowls, I think Cheddar Broccoli soup might be my favorite.

This bread recipe is easy enough for extreme beginners to master on the first try! I will walk you through it all, step by step!

Let’s get to it!

Homemade Bread Bowl ingredients

(Printable Recipe Below)

Bread Bowl recipe is a quick and easy recipe to make bread bowls for your soup right at home! The crusty, chewy crust pairs perfectly with your favorite soup! Elevate soup night this fall by making these homemade Bread Bowls!

• 1 1/2 tbsp + 1/2 tsp sugar divided
• 2 tbsp oil
• 2 1/4 tsp salt
• 6 cups flour
• 1 1/2 tbsp quick rise yeast
• 1/2 cup + 2 cups very warm water divided

How to make a Bread Bowl at home!

To make the bread bowls at home you’ll want to have a Stand Mixer. You could definitely make the dough by hand but I wouldn’t recommend it.

To speed up the rising process I always utilize my Instant Pot. This is not necessary, but I will share how to proof the dough both in the Instant Pot and traditionally.

The first thing you’ll do is mix together the yeast, warm water and sugar. The temperature of the water is important here. If it is too hot, it will kill the yeast and your bread will not rise. If it is too cold, the yeast won’t activate and the bread will not rise.

Let the water in your tap run and test the temperature on the inside of your wrist, it should feel warm but not hot.

Mix together the warm water, yeast and sugar and let it sit and proof for 10 minutes. If the yeast is bubbly by the end of the 10 minutes, you’ve done it! Your yeast is alive and kicking! If it still looks the exact same as it did 10 minutes ago, throw it out and try again.

While the yeast is proofing, measure out the remaining ingredients (flour, water, sugar, salt and oil) and add them to the bowl of your stand mixer.

Add in the proofed yeast and mix slowly with the dough hook until completely mixed together.

Let the stand mixer knead for 5 minutes. The dough will be very sticky. That is normal and A-OKAY!

If rising the dough traditionally, cover the bowl with plastic wrap and let it rest for 15 minutes. At the end of 15 minutes, punch down the dough and knead a few times by hand. Repeat this 4 times.

So, you’ll let it rise for a total of 1 hour, punching down and kneading every 15 minutes.

If utilizing the amazing Instant Pot, you’ll grease the liner so the dough doesn’t stick and then turn on the Instant Pot’s Yogurt Normal setting. Let the dough rise for a total of 30 minutes, punching down and kneading the dough every 10 minutes.

After the rising process is complete, turn the dough out onto a floured surface.

Form the dough into a long log and cut into 6 or 8 equal pieces (depending on how many bowls you want!).

Take each piece and shape into a ball. Place the dough balls onto a silicone baking mat lined cookie sheet and brush with egg whites.

At this time, preheat the oven and let the dough rise while the oven is preheating, about 15-20 minutes.

To get that chewy crust we will be baking at two different temperatures. First, bake for 10 minutes at 450° and then without taking the bread out of the oven change the baking temperature to 375° and bake for the remaining 20 minutes.

Let the bread bowls cool a bit (or all the way!) before cutting the tops off, scooping out as much bread as desired (dip those pieces into your soup!!) and filling it with your absolute favorite soup.

Tips for making this Bread Bowl Recipe

• Make sure your water temperature is correct! We are looking for 100°-110° F. Too hot of water will kill your yeast, and too cold of water will make it hard for your yeast to grow.
• Proof your yeast first to make sure it’s alive and kicking before making the bread dough .(see instructions for exact steps on how to do this)
• Use a stand mixer and let it do all of the work.
• The Dough will be sticky, Sticky dough means you’ll have soft, tender bread.
• Don’t rush the rising process!
• Brush with an egg wash to get that shiny golden crust.

Favorite Soups to serve in Homemade Bread Bowls

• Broccoli Cheddar Soup
• Creamy Chicken Noodle Soup
• Tomato Tortellini Soup
• Cauliflower Cheese Soup

Bread Bowl Recipe FAQs

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