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Quick and Easy Bread Bowls

Impress all your friends by serving cream soups or dips with this bread bowl recipes. It's one of the most popular recipes on my blog, —Rachel Heidenreich, Marshall, Michigan
  • Total Time
    Prep: 35 min. + rising Bake: 20 min.+ cooling
  • Makes
    6 servings


  • 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
  • Cornmeal and sesame seeds, optional


  • 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, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a kitchen towel and let rise in a warm place until doubled, about 30 minutes.
  • Preheat oven to 500°. Punch dough down. Divide and shape into 6 balls. Place 3 in. apart on 2 baking sheets that have been generously sprinkled with cornmeal or greased. Cover with a kitchen towel; let rise in a warm place until doubled, about 15 minutes. Spray loaves with water; if desired, generously sprinkle with sesame seeds. Using a sharp knife, score surface with shallow cuts in an X pattern. Bake 2 minutes. Reduce oven setting to 425°. Bake until golden brown and internal temperature reaches 190°-200°. Remove from pans to wire racks to cool.
  • Cut a thin slice off the top of bread. Hollow out bottom portion of loaf, leaving a 1/4-in. shell. Discard removed bread or save for another use, such as croutons.

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!
  • Nutrition 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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    Average Rating:
    • Adrianna
      Aug 1, 2020

      These were amazing. They were super easy to make and my family devoured them with soup. Even the baby loved eating bits of soup soaked bread. I added a tsp of garlic powder and a tsp of dried rosemary. My husband would not stop raving about it.

    • Omgthatsmymom
      Jul 3, 2020

      Fabulous recipe! Worked great. Due to large amount of yeast it is ready to cook very quickly. It turned out beautifully and everyone loved it. For Elissa, the trick is in how you shape them. Yeast recipes seldom address shopping the way sourdough recipes do. Watch some sourdough boule recipes on YouTube. When you shape them you create a skin with a lot of surface tension which helps them keep their shape and prevent them from going flat. They can also help you judge how much flour to put in

    • Sarah
      May 5, 2020

      Omg... Forget the filling, this will be my favourite bread recipe for everything! Amazing

    • Elissa
      Sep 29, 2019

      Boo :( The bread was easy to make, but the bread bowl didn’t rise vertically. It proofed well but only grew sideways, not up - so no room to cut the top off for soup or dip. Any idea what I may have done wrong?

    • Robin
      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:)

    • aratelad
      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.

    • DeliciouslyResourceful_Gina
      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.

    • bonito15
      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