This bread bowl is so easy to make your family will think you’re a master baker,
but little did they know just how easy it is to make this bread!
On a cold day, there is nothing better than a fresh bread bowl filled with hot creamy soup. We use to go to the store to buy bread bowls, but they always fell short. The bread was soft, too soft, and made with words I cannot pronounce. That’s always a red flag.
Once I learned how to make bread, I realized just how easy it is to make a bread bowl. All you need is a few ingredients, elbow grease for kneading, and a little time. The process takes about three hours from start to finish. However, the hands-on work takes about ten minutes. Once the bread is done you can enjoy a creamy soup in a — fresh out of the oven — bread bowl.
What I love about this bread bowl recipe
- It is super easy to make
- The entire house smells like bread
- My husband thinks I am a rock star and master baker when I am really only spending about ten minutes making this bread.
Let’s get started making bread bowls!
Start with your ingredients. Here is what you will need.
Step One – Combine the Ingredients:
Start with the flour in a large bowl, then add the sugar, yeast, and salt and mix. Place the salt and yeast on the opposite side of the bowl. If they come in direct contact the salt will kill the yeast.
Step Two – Form the Dough:
Add about half of the water and mix using a wooden spoon or spatula. Once the initial mix has occurred, use your hands and continue to add water a little bit at a time until the dough has picked up all the flour in the bowl.
Step Three – First Proof:
You might use all the water, or a little more or a little less depending on your climate. The key is to use as much water as needed in order to reach a rough dough ball. Your dough should look like this
Step Four – Knead the Dough:
Lightly grease your workspace with about a teaspoon of olive oil. Place the dough on the workspace and kneed the dough for four to five minutes. You are done when the dough will be smooth and shiny. The dough will also not stick to your hands. The dough will look like the picture on the left.
Place the dough in a lightly greased bowl and cover with a warm damp towel. Allow the dough to proof until it has doubled in size, about one hour. Once the dough has doubled it will resemble the picture on the right.
Step Five – Second Proof:
Once the dough has doubled, lightly oil your work surface and place the dough on the surface. Cut the dough into the desired size/number of bread bowls. Then work the dough into balls. This is done by using your hands to roll the dough into a ball and then turn the dough by a quarter turn and tuck, turn and tuck. Repeat several times until you have a smooth ball.
Note, that the dough balls in the picture above were cut in half and then one half cut again. The result is one large bowl and two small bowls. I did this to help you determine which size bread bowl is best for you. If you want:
- 2 bread bowls – cut the dough in half and roll into two balls.
- 3 bread bowls –
- If you want 1 large and 2 small bowls, cut the dough in half and cut one half again.
- If you want 3 medium bowls cut the dough into 3 equal sizes
- 4 bread bowls – cut the dough in half and then in half again.
Cover the dough with a clean towel or lightly oiled saran wrap. Let the dough rest until it doubles in size. This is known as the second proof or the second rise. While the second proof is happening, preheat the oven to 425 and line the baking sheet with parchment paper. The second proof should take about an hour.
Step Six – Baking the Bread:
Pour cold water into a roasting pan just before you place the bread in the oven. This step is necessary to create the crusty outer shell of the bread bowls. Place the dough in the center of the oven and bake for 30 minutes. The bread bowls are done when the outside is golden and it sounds hollow when you tap the under neigh. Transfer to a cooling rack and enjoy in about 30 minutes.
Step Seven – Making the Bread Bowl:
To make a bread bowl, simply cut off the top and pull out the bread from the inside of the dough. Then ladle in the warm soup of your choice and enjoy!
Great British Baking Show Bake
Season 1, Episode 3, Technical Challenge
These bread bowls are actually made using Paul Hollywood’s Cob recipe cut into two and rounded into bowls.
I liked this challenge. It was pretty easy and I could tell I was becoming more comfortable baking bread. This time I read the recipe twice instead of twenty times:) One last thought on this challenge, I am still wondering why bread rolls are called Cobs. I did a quick search, but could not find the answer.
If you’re reading this and know the answer, please write it in the comments. I would love to know.
Count: 7 down and 271 to go!
Not in the mood for a bread bowl? Try one of these recipes instead!
* Easy bread recipe
* Perfect biscuit recipe
* Amazing Ugly Delicious Cinnamon Rolls
Delicious Bread Bowl Recipe – Perfect for Soup!
- Baking sheet
- 500 g bread flour
- 40 g butter
- 12 g yeast (fast-acting)
- 10 g salt
- 1,25 cup water
- 2 tsp olive oil
- Start with the flour in a large bowl, then add the sugar, yeast, and salt and mix. Place the salt and yeast on the opposite side of the bowl. If they come in direct contact the salt will kill the yeast.
- Add half of the water and mix well. Add the rest of the water a little at a time and combining well. During this stage, you should be mixing the dough by hand and picking up any remaining flour. The dough will be rough-looking in this stage.
- Use a little bit of oil to grease a working area and begin to knead the dough. To knead dough form the dough into a ball. Using your palm push the dough away from you. Fold the dough in half. Turn a quarter turn and repeat for 4 -5 minutes.
- Place the dough in a lightly oiled bowl and cover with cling wrap or a damp towel until the dough doubles in size. This should take about an hour.
- Line a baking tray with a silicone mat or parchment paper.
- Once the dough has doubled, remove the dough from the bowl. Place the dough on a lightly oiled surface and knock the air out of the dough. Divide the dough by 2, 3, or 4, depending on the number and sizes of bread bowls you would like to make. Shape the dough and cover with cling wrap until the dough has doubled in size. This will take about an hour.
- Preheat the oven to 425 degrees.
- Place a roasting pan full of cold water in the oven.
- Place the bread bowls on a lined baking tray in the middle of the oven and bake for 25 – 30 minutes until the bread is a nice golden color.
- Cool for 30 minutes.
- When you're ready for soup, scoop out the inside of the bowl and fill it with soup.