Homemade Crusty Bread Bowls Recipe for Soup (Print version)
Sturdy homemade crusty bread bowls with golden tops, chewy edges, and soft centers made for holding soup, stew, or chowder.
# Ingredients:
For the dough
01 -
2 1/4 cups (540 ml) warm water, about 105-110°F
02 -
4 1/2 teaspoons active dry yeast, two 0.25 oz packets
03 -
2 teaspoons granulated sugar
04 -
6 cups (780 g) bread flour, plus more as needed
05 -
2 teaspoons fine salt
06 -
2 tablespoons (30 ml) olive oil, plus more for the bowl
For finishing
07 -
1 large egg
08 -
1 tablespoon water
09 -
Extra flour for shaping
# Instructions:
01 -
Stir the warm water, yeast, and sugar together in a large bowl or stand mixer bowl. Let stand for 5-10 minutes, until foamy on top.
02 -
Add 5 1/2 cups bread flour, salt, and olive oil. Mix on low speed with a dough hook, adding the remaining flour only as needed, until a soft dough forms.
03 -
Knead for 5-6 minutes by mixer or 8-10 minutes by hand. The dough should feel smooth, elastic, and slightly tacky but not sticky.
04 -
Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 60-90 minutes, until doubled in size.
05 -
Punch down the dough and divide it into 6 equal pieces. Shape each piece into a tight round ball and place 3 balls on each parchment-lined baking sheet.
06 -
Cover loosely and let the rounds rest for 25-30 minutes while the oven heats to 400°F. Beat the egg with 1 tablespoon water, brush the tops, and score a shallow X on each round.
07 -
Bake for 25-30 minutes, rotating the pans halfway through, until deeply golden and the centers register about 200°F. Cool on a rack.
08 -
Cut a round lid from the top of each cooled bowl. Pull out the soft center, leaving a thick wall and base, then fill with thick hot soup and serve right away.
# Good to know:
01 -
Includes about 90 minutes rising time, not counted in active prep time.
02 -
Best with thick soups, chowders, chili, and stews.
03 -
Freeze baked, cooled bowls for up to 3 months.