Ah, bread bowls—those delightful, edible vessels that transform any soup into a cozy, comforting experience. I remember the first time I tried one at a small café in Seattle; the crisp autumn air outside made every spoonful feel like a warm hug. Imagine serving these at your next gathering—your friends will think you’ve performed some culinary sorcery!
Steps
- In a small bowl, mix water, yeast, and a bit of sugar until the yeast dissolves. Cover and let it sit until it becomes foamy, which takes around 5 minutes.
- In a large bowl, combine salt, the remaining sugar, butter, the yeast mixture, and 3 ½ cups of flour. Slowly add more flour, about 1 cup at a time, while mixing until the dough pulls away from the bowl’s sides.
- Knead the dough for about 5 minutes until it is slightly sticky but not clinging to your fingers. If needed, add a small amount of flour to reach the right consistency, continuing to knead for an extra 2-3 minutes.
- Lightly coat another large bowl with nonstick spray and place the dough inside, flipping it to coat both sides. Cover with a towel and let it rise for 30-45 minutes until it doubles in size.
- Deflate the dough and divide it into 8 equal portions. Remove any air by patting them down and form each piece into a tight ball. Make a small “X” cut on top of each ball with a serrated knife.
- Whisk an egg with 1 tablespoon of milk to create an egg wash and lightly brush it over each dough ball.
- Cover the dough balls lightly with plastic wrap and allow them to rise again until doubled, taking about 30-40 minutes.
- Preheat your oven to 400°F and bake the bread bowls for approximately 30 minutes. Let them cool for at least 15 minutes before cutting to serve.
Ingredients
- Active dry yeast
- 3 ½ cups all-purpose flour, plus additional as needed
- ½ teaspoon granulated sugar, plus remaining amount for mixing
- 1 tablespoon butter
- Salt
- 1 egg
- 1 tablespoon milk
Nutritional Values
Calories: 3744kcal | Carbohydrates: 704g | Protein: 96g | Fat: 56g | Saturated Fat: 32g | Cholesterol: 120mg | Sodium: 7488mg | Potassium: 1040mg | Fiber: 24g | Sugar: 32g | Vitamin A: 1416IU | Calcium: 168mg | Iron: 40mg
FAQ
- Do I need any special equipment to make bread bowls?
- No special equipment is necessary! You can bake the bread bowls on a standard baking sheet and mix the dough by hand or with a stand mixer.
- What soups pair best with bread bowls?
- Bread bowls are particularly tasty when filled with cream-based or thicker soups. These types of soups have a consistency that helps prevent the bread from becoming soggy. Popular choices include clam chowder, broccoli cheese soup, and creamy chicken and wild rice soup.
- Can I eat the bread bowl itself?
- Absolutely! The bread bowl is not just a container; it’s delicious and meant to be eaten. Enjoy tearing it apart and dipping it into the soup for an added treat.
- How can I store or freeze bread bowls?
- To freeze the dough, punch it down after the first rise and place it in an airtight, freezer-safe container or bag for up to two months. For baked bread bowls, store them in an airtight container or bag in the freezer for up to three months. Thaw them at room temperature and warm them in the oven before serving.
- Can I make the dough in advance?
- Yes, you can prepare the dough ahead of time. After the first rise, punch it down and refrigerate it in a tightly covered bowl for up to two days. When ready to bake, remove it from the fridge and proceed with dividing and shaping the dough.
Tips
- Perfect Kneading Consistency: When kneading the dough, aim for a texture that is not sticky but may slightly cling to your finger. Gradually add more flour if needed until this consistency is achieved.
- Proper Dough Rising: Ensure your dough rises adequately by allowing it to double in size during the first rise, approximately 30-45 minutes, in a lightly greased bowl covered with a towel.
- Egg Wash for a Golden Crust: Before baking, lightly brush the dough balls with an egg wash made from beating an egg with a tablespoon of milk. This will give your bread bowls a beautiful golden-brown finish.
- Freezing and Storing Tips: For long-term storage, freeze the dough after the first rise in an airtight container for up to 2 months. Thaw overnight in the fridge before continuing with the recipe. Baked bread bowls can be frozen for up to 3 months and should be thawed and warmed in the oven before use.
Equipment
- Stand mixer (optional, but useful for kneading dough)
- Nonstick spray
- Serrated knife (for making the “X” slit on the dough)
- Baking sheet
- Parchment paper
- Plastic wrap (for covering the dough during the second rise)
- Kitchen scale (if precise dough division is desired)
