My kids constantly ask for bread bowls with soup, and when I think of the process, I think “ugh, it takes forever, can’t I just make biscuits? Or popovers? Or give you crackers?” That was of course before I discovered this gem of a recipe to make fresh bread bowls, start to finish in an hour, seriously. You know I was absolutely suspicious but I decided to give it a whirl. I am happy to report you can really make fresh bread bowls in an hour. And they’re soft bread on the inside, crispy crusty bread on the outside, they totally blew my kids away. Aaaaaand in other news, I need bigger pants.
In the past I’d only embarked on making fresh bread bowls once or twice and while they were good they weren’t stellar. And as you can see I really felt they weren’t worth my time or energy. Apparently, I deserve a giant “you’re doing it wrong!”, side eye and eye roll, because I was doing it wrong. Now that I know how to make fresh bread bowls, AND in an hour no less, I’m constantly thinking about how I can use them next, what other soup can I make and stuff in there, um could I put taco filling in top it with cheese and use them for taco night?
As a side note I made 3 batches of these and took them for the last Palmer Food Swap, and they were gone in minutes!
6cupsflourcan use 1/2 bread flour half all purpose unbleached
2TBSP instant yeastI use SAF which can be foundsome health food stores, Walmart, and online-I've also used regular rapid rise yeast and the results were ok, affiliate link
1TBSP kosher saltif you use regular salt use roughly 3/4 TBSP
olive oilfor oiling the rising bowl and brushing on top
kosher saltto sprinkle on top
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mix the 5 dry ingredients together in the stand mixer with bread hook on
put the water, greek yogurt and olive oil in a small bowl and stir together
Stand Mixer--add to the dry ingredients in the mixer, mix until combined and let the machine knead it for 5 minutes
then remove the dough hook, form the dough into a ball, pour a little oil in the mixing bowl add the dough, turn to coat, cover with a damp kitchen towel and let rise for 15 minutes
Knead by Hand--mix dry ingredients, then mix wet ingredients together and add to dry ingredients, stir to combine, keep stirring until a dough forms, then mix with your hands until the flour is absorbed and then knead for 5 minutes, then make into a ball, grease a mixing bowl, put the dough in and cover with a damp kitchen towel
meanwhile prep the oven, move one rack to lowest position, and the other to a mid oven position
get a baking sheet ready to hold the bowls and also a cake pan which you will be filling with hot water and placing on the lower rack
once the dough has risen, remove the towel, punch it down, divide into equal pieces and form each into a ball, squeezing and pinching the seams together and placing it on a baking sheet seam side down
place the balls roughly 5-6 inches apart from each other
cut a 1/4 inch deep slash on the top of each ball, brush each ball with oil, then sprinkle with salt
place in the cold oven, turn on to 400˚, set the timer for 40 minutes
fill the baking pan with hot water and place on the lower rack off the oven
you are now 40 minutes away from fresh hot bread bowls
once the bowls cool you can cut out a circle and pull out the inside of the bowl a bit to make room for soup
You will need a stand mixer or the have desire to knead bread for 5 minutes or so
When finished the bowls will look crusty and dry, but while the exterior has about 1/3 inch of crust the inside bread will be moist and lovely. You can of course use these for sandwiches or toast but make sure you use them for sandwiches soon because they will get dry quickly, for toast it won’t matter. If using for soup they should stay in perfect shape for bread bowls for about 48 hours although ours have been used right away every time.
Here they are filled with a version of this French Onion Casserole, cooked right up until it’s been simmered for 10 minutes. Then instead of putting in a 9×13 and adding bread I put it in the bread bowls, topped them with a goodly amount of swiss cheese and ran under the broiler for about 5 minutes or so.