Homemade Bread Bowls
Soft yeast bread shaped and baked as individual bowls for serving soups or stews.
Servings: 6 servings
Ingredients
Ingredients
- 3 cupswarm water
- 1 1/2 Tablespoonsactive dry yeast 2 packets
- 2 Tablespoons +1/2 teaspoongranulated sugar divided
- 1 Tablespoonsalt
- 4 Tablespoonsbutter melted
- 7 to 9 cupsall-purpose flour divided
- 1 tablespoonmilk
- 1 egg white
Instructions
Instructions
- In a small bowl, combine 3 cups warm water, 1 1/2 tablespoons active dry yeast (2 packets), and 1/2 teaspoon granulated sugar. Stir until the yeast is dissolved, cover with a towel, and let stand until foamy, about 5 minutes.
- In a large bowl, add 1 tablespoon salt, the remaining 2 tablespoons granulated sugar, 4 tablespoons melted butter, the yeast mixture, and 3 1/2 cups of the all-purpose flour. Stir until a rough dough forms.
- Add more flour slowly, about 1 cup at a time, mixing after each addition. Continue until the dough begins to pull away from the sides of the bowl and is manageable; you should use a total of 7 to 9 cups of flour (including the 3 1/2 cups already added).
- Turn the dough onto a lightly floured surface (or keep in the mixer) and knead for about 5 minutes. Test the dough with a clean, dry finger: it should not be sticky (it may barely stick). If it is sticky, add a little more flour as needed (staying within the 7–9 cup total) and knead 2–3 more minutes until it reaches the correct consistency.
- Lightly spray another large bowl with nonstick spray. Transfer the kneaded dough to that bowl and turn it once so both sides are lightly coated. Cover the bowl with a dish towel and let the dough rise until doubled in size, about 30–45 minutes.
- Punch down the risen dough to release air and divide it into 6 (for large bowls) or 8 (for small bowls) equal pieces.
- Working with one piece at a time, pat it to remove large air pockets and fold the edges under to form a tight, smooth ball. Place each dough ball on a baking sheet lined with parchment paper, spacing them apart. Make a small "X" slit on the top of each ball with a serrated knife.
- In a small bowl, whisk together 1 egg white and 1 tablespoon milk. Very lightly brush a thin layer of this egg-white wash over the tops of the dough balls.
- Cover the baking sheet loosely with plastic wrap or a towel and let the dough balls rise until doubled, about 30–40 minutes.
- While the dough is finishing its second rise, preheat the oven to 400°F.
- Bake the risen dough balls at 400°F for 25–30 minutes, until golden brown.
- Remove the bread from the oven and allow it to cool for at least 15 minutes before cutting to make bread bowls.
Notes
Notes
To Make Ahead
: After dough has risen the first time, punch it down in the mixing bowl and cover tightly with plastic wrap. Refrigerate for up to 2 days. When ready to make, remove from the fridge and continue with step 5, dividing the dough.
Freezer Instructions:
To freeze the dough, punch it down after the first rise and store in an airtight, freezer safe container or bag for up to 2 months. Thaw overnight in the refrigerator and then continue with step 5, dividing the dough.
To freeze the baked bread bowls, store them in an airtight, freezer safe container or bag for up to 3 months. Allow them to thaw on the counter and then warm them in the oven before serving.
To make crusty Italian Bread Loaves:
Divide the dough in half after the first rise, to make two loaves of bread. Brush with egg wash and rise again. Bake at 350 degrees for 30 minutes.
To Make Ahead
: After dough has risen the first time, punch it down in the mixing bowl and cover tightly with plastic wrap. Refrigerate for up to 2 days. When ready to make, remove from the fridge and continue with step 5, dividing the dough.
Freezer Instructions:
To freeze the dough, punch it down after the first rise and store in an airtight, freezer safe container or bag for up to 2 months. Thaw overnight in the refrigerator and then continue with step 5, dividing the dough.
To freeze the baked bread bowls, store them in an airtight, freezer safe container or bag for up to 3 months. Allow them to thaw on the counter and then warm them in the oven before serving.
To make crusty Italian Bread Loaves:
Divide the dough in half after the first rise, to make two loaves of bread. Brush with egg wash and rise again. Bake at 350 degrees for 30 minutes.