Quick and Easy Bread Bowls Recipe

4.5 4 5
Quick and Easy Bread Bowls Recipe
Quick and Easy Bread Bowls Recipe photo by Taste of Home
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Quick and Easy Bread Bowls Recipe

Read Reviews
4.5 4 5
Publisher Photo
Impress all of your friends by serving cream soups or dips with this bread bowl recipes. It's one of the most popular recipes on my blog, yammiesnoshery.com. —Rachel Heidenreich, Marshall, Michigan
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 20 min.+ cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 20 min.+ cooling

Ingredients

  • 2 tablespoons active dry yeast
  • 3 cups warm water (110° to 115°)
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 6-1/2 to 7-1/2 cups bread flour

Directions

In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture and 3 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 500°. Punch dough down. Divide and shape into six balls. Place 3 in. apart on two greased baking sheets. Cover with a kitchen towel; let rise in a warm place until doubled, about 15 minutes. Using a sharp knife, score surface with shallow cuts in an X pattern. Bake 2 minutes. Reduce oven setting to 425°. Bake 16-18 minutes longer or until golden brown. Remove from pans to wire racks to cool.
Cut a thin slice off the top of bread. Hollow out bottom half, leaving a 1/4-in. shell (discard removed bread or save for another use). Yield: 6 servings.

Test Kitchen Tips
  • To approximate that crackling crust you find on fancy artisanal breads, get steamy. A quick spritz of water into the oven or a light mist sprayed directly on the loaf right before baking should do the trick.
  • Scoring the exterior of bread creates weak points that help prevent it from bursting and directs expansion to shape the loaf. And, hey, it looks really pretty to boot!
  • Originally published as Quick and Easy Bread Bowls in Soups Bookazine 2016, p133

    Nutritional Facts

    1 bread bowl: 283 calories, 1g fat (0 saturated fat), 0 cholesterol, 396mg sodium, 57g carbohydrate (2g sugars, 2g fiber), 10g protein.

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    • 2 tablespoons active dry yeast
    • 3 cups warm water (110° to 115°)
    • 2 tablespoons sugar
    • 2 teaspoons salt
    • 6-1/2 to 7-1/2 cups bread flour
    1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture and 3 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
    2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 30 minutes.
    3. Preheat oven to 500°. Punch dough down. Divide and shape into six balls. Place 3 in. apart on two greased baking sheets. Cover with a kitchen towel; let rise in a warm place until doubled, about 15 minutes. Using a sharp knife, score surface with shallow cuts in an X pattern. Bake 2 minutes. Reduce oven setting to 425°. Bake 16-18 minutes longer or until golden brown. Remove from pans to wire racks to cool.
    4. Cut a thin slice off the top of bread. Hollow out bottom half, leaving a 1/4-in. shell (discard removed bread or save for another use). Yield: 6 servings.

    Test Kitchen Tips
  • To approximate that crackling crust you find on fancy artisanal breads, get steamy. A quick spritz of water into the oven or a light mist sprayed directly on the loaf right before baking should do the trick.
  • Scoring the exterior of bread creates weak points that help prevent it from bursting and directs expansion to shape the loaf. And, hey, it looks really pretty to boot!
  • Originally published as Quick and Easy Bread Bowls in Soups Bookazine 2016, p133

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    Reviews forQuick and Easy Bread Bowls

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    MY REVIEW
    Robin User ID: 9447459 286247
    Reviewed Apr. 7, 2018

    "I made this and only made two bread bowls instead of the 6 and I filled one with spinach artichoke dip and the other I broke up so they could dip it and I also broke up a store bought one and they loved my homemade ones better...definitely will make this again:)"

    MY REVIEW
    aratelad User ID: 7246673 282410
    Reviewed Jan. 21, 2018

    "These are good, but I would reverse the baking method as this seemed backwards to me. I would first bake them at 375 for 30 minutes to allow the bowls to expand to their full size, and then harden the crusts at 500 F as the last step. That's just me."

    MY REVIEW
    DeliciouslyResourceful_Gina User ID: 4938423 262107
    Reviewed Mar. 5, 2017

    "My husband made these and we used them for TOH's Chessy broccoli soup in a bread bowl recipe. He is not a very experienced baker, but wants to learn to make bread. This recipe, unlike others, turned out good on the first try! The shape of some were not perfect for bread bowls, but that's not the fault of the recipe. We did not have bread flour so substituted all purpose and it worked just fine."

    MY REVIEW
    bonito15 User ID: 6959830 256961
    Reviewed Nov. 19, 2016

    "This is a really easy bread to make when it was done I hollowed it out and put a dip in it second time I filled it with a cheese mixture and it was delicious both times"

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