Homemade Bread Bowls

Bread Bowls 1

After a little bit of trial and error, I’ve NAILED down this bread bowl recipe! These are FANTASTIC. I like to make these on a Sunday while I whip up a batch of my favorite soup 🙂 These bowls are also great for filling with dips, pastas, and chili. You can even freeze them for future use! I want to continue to make these and play around with some ingredient additions too, if you find anything good that works, do share! I think there’s some room for improvisation, my favorite part about cooking!

Homemade Bread Bowls
Serves: 3-4 bowls
 
Ingredients
  • 2 Tablespoons sugar
  • 1 package dry yeast (about 2¼ teaspoons)
  • ½ cup warm water (not hot)
  • ½ cup low-fat milk
  • ¼ cup vegetable oil
  • ¾ teaspoon salt
  • 2 large eggs, lightly beaten
  • 4 cups bread flour (you could use all purpose flour as well.)
  • Vegetable spray (a few sprays needed)
  • 1 egg white
  • 2 tsp water
Instructions
  1. Combine sugar, yeast, and warm water, mix around a bit and let sit for 5 minutes.
  2. Add milk, oil, salt, and eggs until well combined. Gradually mix in 3 ½ cups of flour. Once a dough has formed, place it on a floured surface and knead for about 7 minutes (7 minutes felt like forever in my case!) If dough gets sticky, add a little bit of flour.
  3. Coat a large bowl with vegetable spray and place dough inside. Cover it and let it sit for about 45 minutes. It will increase in size.
  4. Break dough into 3 pieces (for 4 for slightly smaller bowls) and mold into round bowl shapes. Pull wrinkles down and fold underneath the bottom so that the top is smooth.
  5. Place on baking sheet (lined with foil or wax paper) and let sit for about 45 minutes, they will continue to rise and increase in size.
  6. Preheat oven to 400 degrees.
  7. Place in bread bowls in oven for about 10 minutes. As they cook, mix the egg white with the 2 teaspoons of water.
  8. Remove bread from the oven and brush with egg white mixture. Place back in oven for 10-15 minutes, until top is golden brown.
  9. Remove from heat and let cool prior to cutting. To cut, take a knife and cut a circle and scoop out with a spoon.
  10. Fill with your favorite hot soup and slurp it up! 🙂
  11. Lesson Learned: One mistake I made was brushing the bread with egg whites before cooking them a little first. This left the bowls brown on the outside quickly, without giving the inside sufficient time to cook. To fix this, I covered them in foil and put them back in the oven at 350 degrees. This stopped them from browning more but allowed them to cook thoroughly!
  12. Next time: I want to try to make some sort of imprints on the bowls before cooking them to see if they come out with a nice design! If anyone tries this, let me know how it comes out!