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Bread bowl with broccoli cheese soup.
Milisa

Easy Bread Bowls

Easy Bread Bowls are a great addition to any soup dinner. Light and fluffy bread bowls made with a simple yeast dough that will take your comforting dinners to a new level of delicious.
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Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 2 hours
Total Time 2 hours 40 minutes
Course: Bread
Cuisine: American
Calories: 621
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups warm water - 98 - 100°
  • 4 1/2 teaspoons Active Dry Yeast or Instant Yeast 2 packages
  • 1 tablespoon sugar
  • 2 tablespoons olive oil
  • 6 1/2 cups all purpose flour
  • 1 teaspoon kosher salt
  • 1/4 cup salted butter melted

Method
 

  1. Add warm water to a large mixing bowl with sugar, yeast and olive oil. Mix well. 
  2. Stir in 4 cups of flour with the kosher salt using a dough whisk or wooden spoon.
  3. Add flour 1/2 cup at a time, mixing until dough forms a ball and pulls away from the bowl. 
  4. Lightly flour a clean surface and pour the dough out. 
  5. Knead for 3- 5 minutes until dough is smooth and not sticky. 
  6. Drizzle a large, clean bowl with olive oil. Place dough and turn to coat. Cover with plastic wrap and place in a warm place and let the dough rise about an hour or until doubled in size. 
  7. Punch dough down in the bowl, folding over a few times to remove the air bubbles. 
  8. Lightly flour a clean surface and divide the bread dough in half and then each half into 3 equal pieces using a bench knife. 
  9. Line a rimmed baking sheet with parchment paper. 
  10. Roll each piece of dough into a ball, tucking under the edges on the bottom. Place on the lined baking sheet and slightly flatten the top. Leave several inches between each dough ball. 
  11. Cover with a damp tea towel and place in a warm place rise, 30 minutes to 1 hour. 
  12. Melt butter and brush over dough while the oven preheats to 350°.
  13. Bake bread bowls for 18-20 minutes. Turn the oven onto broil and watch carefully, cooking until bread bowls are golden brown. 
  14. Remove from oven and brush with melted butter. 
  15. Move to a wire rack to cool. 
  16. Slice about 1/4 inch thick slice off of the top of each bread bowl using a serrated knife.
  17. Remove the insides of the bread bowls and save for another use, like croutons or breadcrumbs, storing in an airtight container. Be sure to leave at least 1/4 inch of the bread in the interior of the bread bowls so that you don't have holes in the sides or bottoms. 
  18. Spoon hot soup into bread bowls just before serving.

Notes

  • Stand Mixer: Dough can be mixed in a stand mixer at low speed until dough comes together. Use the dough hook attachment to knead for 3 minutes at medium speed. 
  • Garlic Bread Bowls: Add 2 sliced garlic cloves to 1/4 cup melted butter and cook for 3 minutes. Add 1 tablespoon chopped parsley. Brush over bread bowls when you remove them from the oven.
  • Bread Bowls for Dip: If you are making bread bowls for Knorr Spinach Dip, divide the dough in half. Form each half into a round ball, tucking in the bottom sides. Place onto lined baking sheets about 5 inches apart or on two separate baking sheets. Flatten the top slightly, cover and rise one hour. Brush with melted butter. Bake for 25-30 minutes or until internal temperature of each bread bowl is 195°.  Broil for 1-2 minutes until golden brown. Brush with more melted butter. Cool on a wire rack. 
  • Storage: Store bread bowls in an airtight container, bread bag or wrapped in plastic wrap at room temperature up to 2 days. Refrigerate up to 4 days. Freeze up to 3 months.