This bread bowl recipe makes eight delicious bread bowls that are tasty vessels for your favorite soups. Use a few now and freeze the rest for later.
Preparation Time
35 mins
Cooking Time
25 mins
Total Time
60 mins
Calories
439 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Dissolve yeast in 2 1/2 cups warm water in a large bowl. Let stand until creamy, about 10 minutes.
Step 3
Meanwhile, lightly grease a large bowl. Lightly grease two baking sheets and dust with cornmeal. Set aside.
Step 4
Add 4 cups flour, oil, and salt to yeast mixture; beat with an electric mixer until well combined. Add remaining flour, 1/2 cup at a time, beating on medium speed until well combined after each addition.
Step 5
When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Place dough into the greased bowl and turn until coated. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
Step 6
Punch dough down and divide into 8 equal portions. Shape each portion into a 4-inch round loaf; place four loaves onto each prepared baking sheet. Cover and let rise in a warm place until doubled in volume, about 35 minutes.
Step 7
Whisk egg white and 1 tablespoon water together in a small bowl. Brush 1/2 of the egg wash over loaves.
Step 8
Bake in the preheated oven for 15 minutes. Brush loaves again with remaining egg wash and continue to bake until golden brown, 10 to 15 more minutes. Cool on wire racks.
Step 9
Gather all ingredients.
Step 10
Make bread bowls by cutting a 1/2-inch thick slice from the top of each loaf. Scoop out bread in the center, leaving a 3/4-inch thick shell.
Step 11
Fill bread bowls with hot soup and serve immediately.
