Description
This Homemade Bread Bowls recipe yields six slightly crusty and chewy bread bowls with a super soft interior, ideal for serving with your favorite soups or chilis. Easy to make and perfect as comforting, versatile edible containers, these bread bowls add a delightful touch to any meal.
Ingredients
Dough Ingredients
- 1 cup (152 grams) cornmeal, optional, for baking sheets
- 4 1/2 teaspoons (2 packets or 14 grams) instant yeast
- 2 1/2 cups (590 ml) warm water (110°F)
- 2 tablespoons (25 grams) olive oil
- 1 tablespoon (13 grams) granulated sugar
- 4 cups (508 grams) bread flour
- 3 cups (381 grams) all-purpose flour
- 1 teaspoon garlic powder
- 2 teaspoons fine sea salt
Egg Wash
- 1 egg
- 1 tablespoon water
Additional for Baking
- 1 cup (236 ml) hot water, for oven steam
Instructions
- Prepare Baking Sheets: Line two rimmed baking sheets with parchment paper or evenly sprinkle 1 cup cornmeal between them to prevent sticking and add texture; set aside.
- Activate Yeast Mixture: In an electric stand mixer bowl, combine the yeast, warm water, olive oil, and sugar; let it bloom for 10 minutes until foamy, indicating the yeast is active.
- Mix Dry Ingredients: In a medium bowl, whisk together bread flour, all-purpose flour, garlic powder, and sea salt to evenly distribute the seasonings.
- Knead Dough: Attach the dough hook to your mixer and slowly add dry ingredients to the yeast mixture on low speed; once combined, increase to medium-low and knead for 5 minutes until smooth, elastic, and slightly sticky. Alternatively, knead by hand for 10 minutes with lightly oiled hands.
- First Rise: Transfer dough to a large oiled bowl, turning to coat it lightly; cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in size, about 30 to 60 minutes.
- Divide and Shape: Gently deflate dough and transfer to a floured surface; divide into six equal pieces (~250 grams each). Shape each into a tight ball by pinching the bottom and rolling to seal, ensuring firm shaping to prevent deflation during baking.
- Second Rise: Place three dough balls on each prepared baking sheet spaced apart; score an X on top of each with a sharp knife. Cover and let rise until doubled in size, approximately 30 minutes.
- Preheat Oven and Prepare Steam: Preheat oven to 400°F (204°C) and place an empty broiler tray on the top rack to create steam during baking.
- Apply Egg Wash: Beat the egg with 1 tablespoon of water; brush the mixture evenly over the risen dough balls to create a shiny, golden crust.
- Bake Bread Bowls with Steam: Place baking sheet(s) in the oven center rack. Quickly pour 1 cup of hot water into the hot broiler tray and close the door swiftly to trap steam. Bake for 25-30 minutes, turning pans halfway through, until tops are golden and the bottom sounds hollow when tapped.
- Second Batch Instructions: If baking the second sheet, refill the broiler tray with hot water before placing the dough inside to maintain steam.
- Cool and Hollow: Allow bread bowls to cool completely on the baking sheets. Cut a large round from the top and carefully scoop out the interior to create a bowl.
- Serve: Fill bread bowls immediately with hot creamy soups or chilis and enjoy fresh.
Notes
- Using cornmeal on baking sheets adds extra texture and prevents sticking but is optional.
- Make sure the water for yeast activation is around 110°F for optimal yeast performance.
- Properly shaping the dough balls is critical to maintain good structure during baking and prevent collapse.
- Using steam in the oven creates a beautiful crust by keeping the surface moist initially.
- Let the bread cool fully before hollowing to avoid tearing the crust.
- These bread bowls freeze well; wrap tightly and thaw before reheating and filling.
