bread bowls

<em>Homemade crusty and soft bread bowls- a delicious basic dinner roll recipe you should hold onto!</em>

Homemade Bread Bowls

Red Star® Active Dry Yeast (4 and 1/2 teaspoons)

sugar

salt

olive oil

flour

egg wash: 1 large egg beaten with 1 Tablespoon milk

Pour the warm water over yeast in the bowl of a stand mixer fitted with a dough hook attachment. Or, if you don&#8217;t have a stand mixer, a regular large mixing bowl. Whisk together and allow to sit for 5 minutes. Cover the bowl with a towel. The mixture should be frothy and foamy after 5 minutes.

If you do not have a mixer, you can mix by hand in this step. 

With the stand mixer running on low speed, add the sugar, salt, olive oil, 4 cups of bread flour, and seasonings (if using, see recipe note). Beat on low speed for 1 minute, then add remaining 2 cups of flour. Beat on low speed for 5-6 minutes. The dough should be thick, yet soft. And only slightly sticky. It should pull away from the sides of the bowl as it mixes. If it&#8217;s too sticky, add more flour, 1 Tablespoon at a time, until it pulls away from the sides of the bowl.

Turn it out onto a lightly floured surface and form into a ball. Then place into a large greased bowl, turning once to grease the top. (I just use the same mixing bowl&#8211; remove the dough, grease it with nonstick spray or olive oil, put the dough back in.) Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 90 minutes. For this warm environment, I preheat the oven to 200°F (93°C) then turn the oven off and place the bowl inside the warm-ish oven. Leave the oven door cracked a bit.

Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more air bubbles if needed.

Using a sharp knife or dough scraper, cut into 6 even pieces. Form each into a large ball.

Line 2 large baking sheets with parchment paper or silicone baking mats. Place 3 dough balls onto each. Cover lightly and set aside to rest for 20 minutes as the oven preheats.

Preheat oven to 400°F (204°C). Brush each dough ball with egg wash and, using a sharp knife, score an X into the tops of each.

Bake for 30 minutes or until golden brown. Cool until ready to handle. The longer you cool, the easier they are to cut open!

For serving, cut a large round out of the top of each bread bowl. Scoop out the center (save the center to dunk into soup!) and fill with soup.

Cover and store leftover bread bowls at room temperature for a couple days or in the refrigerator for 1 week. You can also freeze the baked bread bowls for up to 3 months, then thaw overnight in the refrigerator. Bring to room temperature before serving.

I made these for beef stew bowls tonight, and they came out great. The taste and texture is perfect,  but the bowls are smaller than I wanted. Next time, I’ll try doubling the recipe to make bigger bowls.

Serve Onion Soup Bread Bowls from Delish.com at your next dinner party. 

French Onion Soup Bombs

butter

onions,

thyme

kosher salt

black pepper

c. red wine

c. flour

garlic cloves,

c. beef broth

dinner rolls

swiss

Gruyere,

parsley

Great with beef tips added and scoop over mash potatoes instead of bread. Add any other veggie side you like.

This is yummy! I used 12 Kings Hawaiian bread dinner rolls, and when it was time to serve, I put 3 bread bowls in a serving bowl and poured the soup over it. I didn’t need to melt the cheese more. The soup is really tasty, but mine came out kind of pink from the wine and a little too thick. I’m wondering if I didn’t let the onions caramelize enough.

PEEPS.... ALCOHOL DOES NOT COOK OUT !! I don't have a problem with it, but for those who do... YES,  The residual  alcohol is STILL there. Just use extra broth or another liquid depending what you're making. DO NOT BELIEVE THE ALCOHOL IS GONE.... IT'S NOT !! (Research it,  use a search engine and just ask the question. You'll find out.) I have seen people get very sick who THOUGHT the alcohol was gone. 😖☹❤

https://streaming.hearstdigitalstudios.com/dcdfbbe4-4141-46a8-8ec6-64b8e647d4eb/video_rover_16x9_1080p_hd_1575916488_39901.mp4

Cozy Up With These French Onion Soup Bombs

Here's what you need: salt, ground pepper, ground cumin, smoked paprika, ground turmeric, coriander, ground cardamom, dry mustard, cayenne, allspice, boneless, skinless chicken thighs, full-fat yogurt, garlic, fresh ginger, olive oil, carrots, white onion, yukon gold potato, tomato paste, crushed tomatoes, chicken broth, basmati rice, fresh cilantro, Lime wedge, warm water, sugar, active dry yeast, all-purpose flour, baking powder, baking soda, kosher salt, full-fat yogurt, whole milk, olive oil, unsalted butter

Chicken Curry Naan Bowls Recipe by Tasty

ground pepper

cumin

smoked paprika

turmeric

coriander

cardamom

dry mustard

cayenne

allspice

chicken

full-fat yogurt, divided,

fresh ginger, minced

olive oil,

carrots, chopped

white onion, chopped

lb yukon gold potato, chopped

tomato paste

oz crushed tomatoes, 1 can

chicken broth

basmati rice,

cilantro,

Lime wedge,

water

active dry yeast

all-purpose flour,

baking powder

baking soda

kosher salt,

full-fat yogurt

whole milk, room temperature

unsalted butter, 1 stick, melted

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a small bowl, combine the salt, pepper, cumin, smoked paprika, turmeric, coriander, cardamom, dry mustard, cayenne, and allspice. Stir to combine.

In a large bowl, add the cubed chicken thighs, 2 tablespoons of yogurt, 4 cloves of minced garlic, the ginger, and half of the spice mixture. Toss the chicken until it is fully coated. Cover the bowl with plastic wrap, and marinate in the fridge for 2 hours or overnight.

Make the naan bowls: In a liquid measuring cup, combine the warm water, sugar, and yeast. Set aside to bloom for 10 minutes.

In the meantime, mix the flour, baking powder, baking soda, and salt together in a large bowl.

To the yeast mixture, add the yogurt and milk. Stir until smooth, then pour into the dry ingredients. Stir to combine, then dump the dough out onto a floured surface and knead with your hands until it forms a smooth, soft ball, about 2 minutes.

Place the dough in a clean large bowl greased with olive oil and cover with a clean kitchen towel or plastic wrap. Let rise at room temperature until doubled in size, about 2 hours.

Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding the pot, cook the marinated chicken on all sides until cooked through and browned, about 20 minutes. Drizzle in more oil, as needed, to prevent the meat from sticking to the bottom of the pot. Transfer the browned meat to a plate as it finishes cooking and set aside.

Add the carrots, onion, potatoes, remaining 5 cloves of minced garlic, and reserved spice mixture, Stir and cook until the vegetables brown slightly and start to soften, 15 minutes.

Stir in the tomato paste and cook until aromatic, about 3 minutes.

Add the crushed tomatoes and chicken broth. Stir to combine. Bring to a simmer.

Add the chicken, stir, and return to a simmer. Cover and cook for 30 minutes, or until the potatoes are tender and the chicken is cooked through.

Stir in the remaining 3 tablespoons of yogurt, then cover and keep warm.

Once the naan dough has risen, dump onto a floured surface, and divide into 6 equal portions. Roll each portion into a ¼-inch (1 /2 cm) thick circle, approximately 10 inches (25 cm) in diameter.

Heat a large cast-iron skillet over medium-high heat. Place a disc of naan dough in the skillet. Cook for about 2 minutes, until the dough puffs up, then flip and cook on the other side until browned, 1 minute. Transfer the naan to a medium bowl and place another bowl on top. Repeat with the rest of the naan dough, stacking bowls between each round. As the naan cools, they will retain the bowl shape.

Brush the naan bowls with warm melted butter.

Fill the naan bowls with the chicken curry and rice. Serve with yogurt, cilantro, and lime wedges.

https://vid.tasty.co/output/110966/landscape_480/1538417081

Take your comforting soup recipes up a notch by serving them in Homemade Bread Bowls! This easy bread bowl recipe is made completely from scratch with a handful of ingredients you&#x27;ll already have on hand. For extra ease, the dough can be made ahead of time and then risen and baked right before serving. Perfect for soups and dips!

Tablespoons active dry yeast

bread flour (+ more for shaping)

egg, (beaten)

Tablespoon milk

In the bowl of a stand mixer, combine the water, sugar, and yeast. Let sit for 5 to 10 minutes until the yeast is foamy.

Add the salt, oil, and 2 cups of the flour, mixing well with the paddle attachment to combine. Continue to add the remaining flour, 1 cup at a time, switching to the dough hook partway through, until a nice soft dough forms. You may not need all of the flour.

Knead for 5-6  minutes on medium speed until the dough is smooth and cleans the sides of the bowl. It shouldn't be too sticky.

Transfer to a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot for about 45 minutes until doubled in size.

Punch down the dough to remove air bubbles and turn the dough out onto a clean surface and divide into 8 equal pieces. Roll each piece of dough into a ball and transfer to baking sheets lined with parchment paper, leaving space for the dough to rise.

Loosely cover with plastic wrap and let the dough rise for another 30-45 minutes until doubled in size again.

Preheat oven to 400°F while the bread bowls are rising. Make an egg wash by whisking the egg and milk together in a small bowl. Brush it onto the risen bread bowls just before putting them in the oven.

Bake for 22-26 minutes until golden brown on top. Cool for 15 minutes, then use a sharp serrated knife to cut lids off the top of each &quot;bowl&quot;. Remove some of the bread inside the bread bowl to make space for soup.

This Homemade Bread Bowls recipe is so easy to make! Slightly crusty and chewy on the outside, super soft on the inside, and perfect for filling with your favorite soup or chili to create the ultimate comfort meal! Made from simple ingredients you may already have in your pantry.

Homemade Bread Bowls Recipe

(152 grams) cornmeal, (optional,

yeast

(590 ml) warm water (110°F)

(13 grams) granulated sugar

(508 grams) bread flour

(381 grams) all-purpose flour

garlic powder

fine sea salt

egg wash)

(236 ml) hot water, (for oven)

Line two rimmed baking sheets with parchment paper. Or, for added texture (and to prevent sticking), take 1 cup of cornmeal and divide between the two baking sheets in place of parchment. Set aside.

In the bowl of an electric stand mixer, stir together the yeast, water, olive oil, and sugar.  Let the mixture bloom for 10 minutes.

In a medium-sized bowl, whisk together both flours, garlic powder, and salt. Attach the dough hook to your mixer and gradually add the dry ingredients to the yeast mixture on low speed. The dough will come together and start to look a bit shaggy.  Turn speed to medium-low and knead until the dough is smooth and elastic but still sticky, about 5 minutes. You can also slightly moisten your hands with oil and knead by hand for about 10 minutes. Transfer the dough to a large, lightly oiled bowl, turning to coat. Cover with a damp cloth or plastic wrap, and let rise in a warm place until doubled in size, about 30 minutes to 1 hour.

Gently deflate the dough and turn it onto a lightly floured surface. Using a floured bench scraper, divide the dough into 6 equal pieces, each weighing around 250 grams.  Stretch each portion into a tight ball, pinching the bottom with your fingers and rolling around on the counter to seal and shape. If the ball is shaped too loosely it may deflate while baking, so be sure to make a nice tight shape.

Place 3 balls onto each prepared baking sheet. Slash the top with a sharp knife to score in an X shape. Cover and let rise again until doubled in size, about 30 minutes.

Meanwhile, preheat the oven to 400°F and place an empty broiler tray on the top shelf.

In a small bowl, beat the egg with 1 tablespoon of water. Brush evenly over the shaped bread bowls.

Place baking sheet on the center rack. If both baking sheets fit into your oven, place them both on the center rack; otherwise, bake one at a time.

In a swift movement, pour 1 cup of hot water into the broiler tray and quickly close the oven door. Bake for 25 to 30 minutes, rotating the pan(s) halfway through the baking time. Bake until the tops are golden and when carefully tapped underneath, the bread bowls sound hollow. If baking another pan, refill the broiler tray with more water before baking. Note: Your kitchen may appear a bit smokey due to the steam produced in the oven.

Let the bread bowls cool completely on the pan. Cut a large round from the top of each loaf and scoop out the center. Fill with hot creamy soup and serve immediately.

This was my first time making bread bowls. Living in high altitude I’m used to adding extra flour, and I think I added a touch too much as they were a little bland, but that was my fault. Lesson learned. We made homemade creamy tortellini soup to pair with them and the bowls stood up perfectly to the thick soup. I can’t wait  to try again!

This was my first attempt at bread making (at 72!) and these came out perfect! I don't have a stand mixer so I mixed and kneaded by hand and followed the recipe exactly and they came out perfect! I served Potato Cheese Bacon soup and my husband just went nuts over the bread (me too). I sliced one of the loves for bread with butter to serve with the bowl. Sorry, not watching calories tonight!!! Late at night we found ourselves opening the ziplock bag that held some of the bread that was cut out of the bowls and just sniffing!!! What a glorious smell!  Thank you for this perfect recipe and all of your instructions and video. Winner, winner, homemade bread for dinner!!!

Absolutely delicious! Not sure why people are saying they are small, they were perfect size. Wish I could post a picture. I followed the recipe, made no changes. I brushed with egg wash after the rise and they didn’t deflate at all. I made cheddar broccoli soup and chili, both worked out. I did hollow out the bread and put the bowls in the oven to crust up before serving. Best bread bowls ever!!!! Thank you for this easy recipe!!

An excellent. My first attempt and even I did't screw it up!

I’ve never made bread bowls before, but I made your recipe today.  It was very easy to make, and they turned out great.  We had them with beef stew.  I took your suggestion and placed the hollowed out bowls back in the oven to get crispier.  I’ll definitely make them again.

As with all HtH recipes, these bread bowls were delicious!  Made my potato white bean soup and these crunchy, chewy edible bowls.  YUM!!!!!  All the details and the "why you do this" info is so appreciated.  Thank you, Tessa and team!!!

We love creamed soup in bread bowls! We had clam chowder in a bread bowl on our honeymoon 32 years ago, and love to repeat it whenever we can. This recipe makes perfect bread bowls that are extremely tasty. They are easy and fun to make and I can't wait share them with my family over the holidays.

I love this recipe. It is so versatile, I have used it to make submarine buns, braided bread, bread loaf for garlic bread.

This is my favorite bread bowl recipe. I make them at least 6X’s a year. My family thinks I’m the greatest baker in the world lol. Thank you so much for this great recipe. I haven’t figured out how to post a picture but I’ll post some as soon as I do!

I just made two batches of this tonight, back to back. The first batch I did as the video showed and combined both of the flours, dumping in half to make my initial slurry. I ended up needing to use about a half a cup more flour to get my dough ball to come together in my mixer when it was all said and done. The second batch I followed the WRITTEN instructions of using only the bread flour in the initial slurry; this led to a Play-Doh like consistency, as another commentor had mentioned, and used exactly the 7 cups recommended. Luckily I have baked bread before so I knew to adjust my flour levels accordingly while mixing, paying attention to the consistency rather than volume. I broke into one of the bowls while it was still piping hot, to sample before serving at a dinner party tomorrow, and the bread was DIVINE! Excited to wow my friends with Creamy Chicken and Wild Rice soup in my homemade bread bowls. Thanks!!

This was my 1st recipe I made of yours.  Yeast and I don't get along and I was nervous to try making homemade bread.  The bread bowls turned out perfect!  Thank you for your step by step video and instructions.  Can't wait to try more of your bread recipes.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1686750002/iq7JgOruk.mp4

Homemade crusty and soft bread bowls- a delicious basic dinner roll recipe you should hold onto!

egg wash: 1 large egg

With the stand mixer running on low speed, add the sugar, salt, olive oil, 4 cups of bread flour, and seasonings (if using, see recipe note). Beat on low speed for 1 minute, then add remaining 2 cups of flour.

Knead the dough: Keep the dough in the mixer and beat for an additional 5-6 full minutes, or knead by hand on a lightly floured surface for 5-6 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.

Turn it out onto a lightly floured surface and form into a ball. Then place into a large greased bowl, turning once to grease the top. (I just use the same mixing bowl—remove the dough, grease it with nonstick spray or olive oil, put the dough back in.) Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 90 minutes. Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.

Bake for 30 minutes or until golden brown. For a more accurate test for doneness, the bread bowls are done when an instant-read thermometer reads the center as 195°F (90°C).

Cool until ready to handle. The longer you cool, the easier they are to cut open. For serving, cut a large round out of the top of each bread bowl. Scoop out the center (save the center to dunk into soup!) and fill with soup.

This is a great, pretty fool proof recipe if you have a stand mixer. I love it! Made these about 5 times already and everyone was raving about how good they were each time. First time I used whole wheat bread flour and forgot to halve the salt when halving the recipe, but they were excellent anyway for stew. Made little dinner rolls a couple time with only white bread flour, soooo tasty! Next time will try with seasonings. Always solid recipes from Sally's Baking Addiction, thank you so much!

These were exceptional-perfect shape and texture.  Made   croutons out of of the centers  for  a  fish  stew!

This recipe came out so good! I added seasonings as you suggested and they taste wonderful! We couldn’t wait for the soup to get finished before we ate one of the bowls. So yummy!

I have made some adjustments to this recipe that I think add to thee taste. The first is replacing the sugar with 2-1/2 Tbsp honey (using 1/2 Tbsp to proof the yeast). I also started to use 5 Tbsp browned butter instead of the 4 Tbsp melted butter. I use this recipe to make 2 round loaves.

Could I bake this dough in loaf pans? How many? Thanks.

https://www.youtube.com/watch?v=HxuHTPJZj6k

Learn how to make crusty yet soft homemade bread bowls. They're made from a basic, yet versatile bread dough using everyday ingredients. Fill with your favorite soup!

Get the full recipe: https://sallysbakingaddiction.com/homemade-bread-bowls/

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Top 6 bread bowls recipes from across the web

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The most viewed bread bowls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine