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With only a handful of ingredients, this Easy Homemade Bread Bowl recipe is simple, tasty, and freezes well. Fill with your favorite soup, like Broccoli Cheddar, and dinner is served!
Instant Pot Potato Soup makes a great filling for these Easy Homemade Bread Bowls which are made with only a handful of ingredients. These Easy Homemade Bread Bowls are perfect for when you want to indulge at home, and not break the bank at a restaurant. Pair this delicious homemade bread bowl with some hearty soup, and you have a winning meal! I love using them for Hamburger Soup, Beef Chili Recipe, Chicken Mushroom soup or Loaded Cauliflower Soup also!
How to make the Easy Homemade Bread Bowl recipe:
**scroll down for full ingredients list and printable directions**
Using a stand mixer or large mixing bowl, add warm water and sprinkle in yeast. Let the yeast dissolve for a few minutes until yeast becomes foamy (You only have to do this step if you are using regular yeast, not fast acting. If you are using fast acting, just sprinkle it in the water and move to next step, no waiting needed). Add butter, sugar, and salt, then mix well.
On the lowest speed, slowly add the flour until completely combined. Remove paddle attachment and insert the dough hook. On a medium/high setting, 'knead' the dough for 4-5 minutes or until smooth. Place the dough into an oiled bowl, then cover with a damp kitchen towel. Let the bread sit for 45 minutes in a warm dry place.
Remove the towel and punch the dough down in the center. Remove from the bowl and cut into 6 even sections. Form each section into a small ball. Place the dough balls on a lightly greased baking sheet, a few inches apart. Cover loosely with damp towel, and allow to rise again for 40 minutes.
Brush an egg wash all over the tops and sides of the bread bowls, then sprinkle with your favorite herbs. I like oregano and thyme.
Place in a preheated (400 degrees) oven, and bake for 15 minutes. Remove and brush again with the egg wash. Place back in oven and bake 10-15 additional minutes, or until tops are browned and slightly crisped. Remove and cool on a wire rack.
Once the bread bowls have cooled off, you can cut a pocket out of the top center, and then pour the soup into the bread bowl.
With only a handful of ingredients, this Easy Homemade Bread Bowl recipe is simple, tasty, and freezes well. Fill with your favorite soup, like Broccoli Cheddar, and dinner is served!
Servings: 6bread bowls
Ingredients
2cupswarm water,+ 4 TBS water
2packages active dry yeastor 4 ½ teaspoon fast acting yeast
½cupbutter, melted
2TBSgranulated sugar
3teaspoonsalt
6 ½cupsbread flour
1egg white
Instructions
Using a stand mixer or large mixing bowl, add warm water and sprinkle in yeast. Let dissolve for a few minutes until yeast becomes foamy (You only have to do this step if you are using regular yeast, not fast acting. If you are using fast acting, just sprinkle it in the water and move to next step, no waiting needed).
Add melted butter, sugar and salt and mix until combined. Gradually add flour.
Once combined, allow your mixer to knead the dough for about 5 minutes (you could do this by hand if you weren't using a mixer).
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 6 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover with damp towel and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees F. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Sprinkle with any seasonings you may like (I use thyme and oregano).
Bake in preheated oven (400 degrees F) for 15 minutes, remove, and brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
To make bowls: Cut a ½ inch thick slice from top of each loaf; scoop out centers, leaving ¾-inch-thick shells. Fill bread bowls with hot soup and serve immediately.
When is comes to making bread bowls, we prefer a round crusty loaf of artisanal or sourdough bread. This shape is sometimes referred to as a boule, which comes from the French word for ball. We use boules to create bread bowls for French Onion Soup.
An issue that a home cook may encounter is bread bowls becoming too soggy too quickly. To avoid this sad fate, toasting your bread bowl is an easy preventative measure. Above all, a bread bowl's main job is to hold its soupy contents.
Wooden bowls have always been the preferred choice for bread-making because the heat generated by the yeast is retained in the wood, giving the dough an even rise—and because the bowl's high sides protect the dough from drafts.
Crafted from the same artisan Sourdough bread used in the classic Bread Bowl, the Double Bread Bowl features a crunchy crust and chewy center that pairs perfectly with all Panera soups, from sweet Creamy Tomato to the cheesy goodness of Broccoli Cheddar.
That's because when it's turned into a bowl, much of the dough is carved out and discarded, which is just a waste of food. Not only should bakers hate it, but we all should! There are enough people in the world with food insecurity that we shouldn't be throwing out perfectly good bread.
The creation of bread into a bowl yields an important question: What to do with the insides? I love the insides of bread and tend to just snack on them or save them to dip in my soup, but the insides can also be saved to make croutons or bread crumbs to be used in meatloaf or meatballs or just on top of a salad.
Steam in the oven during the first few minutes of baking bread has many benefits. The moist steam reinvigorates the yeast in the dough. Steam gives bread dough time to expand: the added moisture keeps the dough from drying out before it has time to rise.
I typically use my large stainless steel mixing bowl, but glass, ceramic, or even plastic will be fine. This is one place where size definitely matters. You want a bowl that's large enough to not only contain your ingredients but allow you to get your hands in there and knead the bread.
Bread Bowl 101Using a serrated paring knife, insert it sideways, at a downward angle, and cut around the circumference. Using the same knife, on the bottom piece, hold it straight up and down and saw the tip gently around the inside edge, about 3/4″ in from the crust, cutting only about 1″ deep, to create a guideline.
It won't take too long, but crisping them up will ensure they don't turn to mush when you add the soup. For an added treat, after the bowls are toasted, take the tops and spread on a little butter, garlic and Italian seasoning. Return the pan to the boiler until the tops are bubbly and golden brown!
Pita, also Pitta, breads, also called Arabic bread, balady, shamy, Syrian bread, and pocket bread, are circular, leavened double-layered flat breads that originated in the Middle East. It is prepared with flour, water, baker's yeast, and salt.
A bread bowl is a round loaf of bread which has had the top cut off and a large portion of the middle hollowed out to create an edible bowl. They are typically larger than a roll but smaller than a full sized loaf of bread. Bread bowl. A porcini mushroom (darker elements) and noodle soup served in a bread bowl.
This thin-crusted variety of French Bread—more commonly known as the Baguette, Po' Boy Loaf or Sunday Cap Bread—is fundamental to the New Orleans gastronomy. Each version of the French bread is slightly different. The baguette is the traditional 18-inch loaf that is served in many New Orleans restaurants.
Let's start by kicking any confusion… Bread Boule (ball) = Bowl. The season of hearty fare and soups is upon us, and so to is the need for us to come up with fun creative dishes to match the changing appetites of our guests. One such fun seasonal alternative is the bread boule.
Introduction: My name is Nicola Considine CPA, I am a determined, witty, powerful, brainy, open, smiling, proud person who loves writing and wants to share my knowledge and understanding with you.
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