Description
Embrace the warmth of your kitchen with these homemade bread bowls, a perfect complement to any hearty soup. This recipe brings the art of bread making into your home, allowing you to create something both comforting and satisfying. The golden crust and soft interior make these bowls not just vessels for your soup, but an integral part of the meal that invites admiration and enjoyment.
Ideal for chilly evenings, these bread bowls serve as a charming and edible centerpiece to any dining table. Their versatile nature allows you to pair them with a variety of soups, from a classic tomato bisque to a rich and creamy seafood chowder. Each bite combines the flavors of your chosen soup with the fresh, yeasty goodness of freshly baked bread, turning a simple meal into a memorable feast.
Ingredients
1½ cups warm water
2 tablespoons oil
2 tablespoons sugar
1 teaspoon salt
¾ tablespoon rapid rise yeast
4 cups bread flour (plus more as needed)
Instructions
In a large bowl or the bowl of a stand mixer, mix warm water, oil, sugar, salt, yeast, and 2 cups of flour.
Gradually add remaining flour ½ cup at a time until the dough pulls away from the sides of the bowl and is smooth, yet slightly tacky.
Knead the dough until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
Gently punch down the dough and divide into six equal pieces. Roll each piece into a ball and place on a greased or parchment-lined baking sheet.
With a sharp knife, cut an x in the top of each dough ball. Cover lightly with a kitchen towel and let rise until doubled in size, 30–45 minutes.
Preheat the oven to 400°F during the last 15 minutes of rise time.
Bake for 15 minutes, or until golden brown and cooked through. Remove to a cooling rack to cool completely.
To serve, cut a circle out of the top of each bread bowl, then scoop out the inside to make a bowl. Ladle hot soup into the bowl and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 359