Best 3 Homemade Bread Bowl Recipes

**Homemade Bread Bowl: A Savory and Delicious Treat**

Bread bowls are a delightful culinary creation that combines the goodness of freshly baked bread with the savory fillings of your choice. This delectable dish offers a unique dining experience, where the crispy bread serves as a sturdy container for a variety of flavorful ingredients. From hearty soups and stews to creamy dips and salads, the possibilities for fillings are endless. Whether you're hosting a cozy dinner party or simply looking for a comforting meal, homemade bread bowls are sure to impress your taste buds and leave you feeling satisfied. This comprehensive guide provides two enticing recipes for bread bowls: a classic white bread bowl and a whole wheat bread bowl. Each recipe includes detailed instructions, tips for achieving the perfect texture, and suggestions for fillings to elevate your dining experience. Dive into the world of bread bowls and discover a new favorite dish that will tantalize your senses and become a staple in your culinary repertoire.

Here are our top 3 tried and tested recipes!

QUICK AND EASY BREAD BOWLS

Quick and Easy Bread Bowls image

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, yammiesnoshery.com. -Rachel Heidenreich, Marshall, Michigan

Provided by Taste of Home

Time 55m

Yield 6 servings.

Number Of Ingredients 6

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
Optional: Cornmeal and sesame seeds

Steps:

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 completely., Cut a thin slice off the top of bread. Hollow out bottom portion of loaf, leaving a 1/2-in. shell. Discard removed bread or save for another use, such as croutons.

Nutrition Facts : Calories 283 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 396mg sodium, Carbohydrate 57g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.

ITALIAN BREAD BOWLS

Italian Bread Bowls image

These cute little bread bowls are a great way to serve soup in the wintertime. I usually serve a hearty potato soup when I have the time to bake them. They freeze for up to 1 month, if desired.

Provided by Kerri Skrudland

Categories Bread Yeast Bread Recipes

Time 2h15m

Yield 8

Number Of Ingredients 8

Ingredients

2 (.25 ounce) packages active dry yeast
2 ½ cups warm water (110 degrees F/45 degrees C)
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water

Steps:

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.

Nutrition Facts : Calories 439.4 calories, Carbohydrate 85 g, Fat 4.6 g, Fiber 3.4 g, Protein 12.5 g, SaturatedFat 0.7 g, Sodium 593.7 mg, Sugar 0.3 g

HOMEMADE BREAD BOWLS

Homemade Bread Bowls image

Make and share this Homemade Bread Bowls recipe from Food.com.

Provided by Sher Shields

Categories Breads

Time 2h18m

Yield 8-12 bread bowls, 8-12 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons yeast
2 tablespoons sugar
3/4 tablespoon salt
2 cups hot water (not boiling)
2 tablespoons olive oil
4 -5 cups flour
cornmeal (optional)

Steps:

Using a Bosch or Kitchen Aid mixer, put yeast, sugar, salt, hot water, and olive oil in the mixer.
Gradually add the flour until the dough has sufficiently scraped everything off the sides of the mixing bowl. Continue to mix on low for 8-10 minutes.
Remove and cover with plastic wrap - let the dough rise until doubles in size (about 30 minutes).
Grease 2 cookie sheets and sprinkle with corn meal.
Punch down the dough and make tennis ball-size dough balls (about 8-12, depending on how large you want your bread bowls).
Place on cookie sheet with no more than 6 to a cookie sheet (don't let them touch). Let them rise for another 30 minutes.
Bake each cookie sheet at 400 for 18 minutes.

Tips:

Use active dry yeast: Make sure the yeast is fresh and active. If it's old or inactive, the bread won't rise properly.
Proof the yeast: Before adding the yeast to the dough, proof it in warm water with a little sugar. This will help to ensure that the yeast is active and will help the bread to rise properly.
Knead the dough properly: Kneading the dough helps to develop the gluten, which gives the bread its structure and texture. Knead the dough for at least 5-7 minutes, or until it is smooth and elastic.
Let the dough rise in a warm place: Once the dough has been kneaded, let it rise in a warm place for about an hour, or until it has doubled in size. This will help the bread to rise properly in the oven.
Bake the bread at a high temperature: Baking the bread at a high temperature will help to create a crispy crust. Bake the bread at 400°F for 30-35 minutes, or until it is golden brown.

Conclusion:

Making homemade bread bowls is a fun and rewarding experience. With a little time and effort, you can create delicious and beautiful bread bowls that are perfect for serving soups, stews, and other dishes. So next time you're in the mood for a delicious and unique bread, give this recipe a try!