Monday, January 28, 2019

How to Make Bread Bowls from Scratch

Homemade bread bowls are the perfect addition to any chowder, chili or thick soup. These bread bowls are crisp on the outside with a thick, chewy interior perfect for dipping.

Made with just a few basic ingredients (flour, water, yeast, sugar, and salt) you can easily add bread bowls to your soup dinner without having to run to the store. You'll be surprised at how easy they are to make.


bread bowls from scratch



I made these bread bowls just last week. My daughter requested that I make a double batch so that she could have two.

Not everyone in our family had two, so we ended up re-heating the leftover bread the next night. We sliced them up to serve with a chicken dinner. So good!



How to Make Bread Bowls from Scratch

How to Make bread bowls from scratch - it's easier than you think
Anyone feel like working with yeast is intimidating? I hope to help you feel more confident in this area. I've created a video, where I walk you through each step. The format is casual - I'm just cooking in the kitchen and talking through each step with you. I hope you find it helpful.

↓↓ To watch the video, click the link ↓↓




Soups to Serve in your Bread Bowls


The best types of soup to serve in bread bowls are chowders, chili or thicker soups. If the soup is thin, it will soak through the bread much quicker leaving a soggy bowl. My all time favorite soup to serve with bread bowls is my Grandma's corn chowder.

Here are a few soup recipes that look amazing. You can find them and many more on my Pinterest Soup Board.

Bacon Shrimp and Corn Chowder,  Chicken Gnocchi Soup,   Tomato Bisque, and Broccoli Cheese Soup

corn chowder in bread bowl

How to Cut Bread Bowls


I find the best way to cut bread bowls is using a small serrated knife. Insert the knife and cut a circle around the top of the bowl, using a sawing motion. Remove the top. With a spoon, or your hands, scrape the bread out of the bowl. Save this to dip into your soup! It's delicious.

How to Bake Bread Bowls


Can I Freeze Homemade Bread Bowls?

As with most bread, the answer is yes. Leftover bread bowls will last several days at room temperature. If you would like to preserve them longer, toss them in a freezer bag and pop them in the freezer. It is best to freeze them before they have been hollowed out.

Be sure the bread has cooled completely before freezing. Thaw (several hours) and serve with your next soup dinner.



How to Make Bread Bowls from Scratchhttps://www.youtube.com/watch?v=R4QpTn0H5K8&t=307sLearn to make bread bowls from scratch with this easy recipe.https://i9.ytimg.com/vi/R4QpTn0H5K8/mq1.jpg?sqp=CPaar-wF&rs=AOn4CLBLqCeFeC-8sm25HDd_6QdM9uR17Q2019-01-24

Homemade Bread Bowls Recipe

Yield: 6
Author:
prep time: 15 Mcook time: 17 Mtotal time: 32 M
These bread bowls are crisp on the outside with a thick, chewy interior perfect for dipping. Made with just a few basic ingredients you can easily add bread bowls to your soup dinner without having to run to the store

ingredients:

  • 1 1/2 c. water
  • 2 T. yeast
  • 1 T. sugar
  • 3 1/2 c. to 4 1/2 c. bread flour
  • 1 t. salt
  • 1 T. butter, optional

instructions:

How to cook Homemade Bread Bowls Recipe

  1. Mix together water, yeast and sugar. Let sit for about 5 minutes until yeast has dissolved and expanded.
  2. In a stand mixer, add 3 1/2 c. flour, salt and yeast mixer. Mix together. Add the remaining cup of flour 1/4 cup at a time, mixing after each addition, until dough comes together and is not overly sticky. You may not need all the flour.
  3. Knead for 10 minutes until smooth and elastic.
  4. Let dough rise for 30 minutes, covered.
  5. Divide dough into 6 pieces. Roll each piece into a ball. Place a greased baking sheet. Spray each roll with 2-3 mists of water from a spray bottle.
  6. Cover and let rise for 15 minutes.
  7. Bake at 500 degrees for 2 minutes. Spray with additional mists of water. Lower heat to 400 degrees and bake for 12-15 minutes until golden brown.
  8. Brush with butter while warm, if desired.
  9. Serve warm, or cool before serving.

NOTES:

All purpose flour may be substituted for bread flour
Calories
379.31
Fat (grams)
3.14
Sat. Fat (grams)
1.40
Carbs (grams)
75.28
Fiber (grams)
3.61
Net carbs
71.67
Sugar (grams)
2.34
Protein (grams)
11.32
Sodium (milligrams)
409.10
Cholesterol (grams)
5.09
Nutritional information is calculated automatically and is not guaranteed to be correct.
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Breads
American
Created using The Recipes Generator


Don't forget to pin it!!


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8 comments :

  1. Oh boy! One of my favorite things is broccoli and cheese soup in a bread bowl. Now, I can make my own?! Can't wait! Pinned.
    Alexandra
    EyeLoveKnots.com

    ReplyDelete
  2. This is a great tutorial for making bread bowls, it looks great! Hope you have a great Valentine Week and thanks so much for sharing with us at Full Plate Thursday!
    Miz Helen

    ReplyDelete
  3. Can I use an egg was instead of the water?

    ReplyDelete
    Replies
    1. I have not tried an egg wash, but I bet it would work. Will you let us know how it turns out if you try it?

      Delete
  4. Replies
    1. I use dry active yeast. But you can substitute instant yeast if you want. You will need less, try 1 1/2 T.

      Delete
  5. Do you think it would work if I made the dough in a bread machine and then baked in the oven?

    ReplyDelete
    Replies
    1. Sure, I think you could mix up the dough in the machine. Once the dough has risen for 30 minutes, remove and continue as directed. Once you've tried it, I'd love to hear any tips you have doing it that way. Good luck!

      Delete