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Easy Homemade Artisan Bread Bowls: Soft Inside, Crusty Outside (Perfect for Any Soup or Chili)

Four freshly baked, golden-brown bread bowls sitting on a counter in bright sunlight.
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Make sturdy, edible bread bowls from scratch that are soft inside and have a satisfying crust. This simple recipe yields bakery-style bowls perfect for holding your favorite soups, stews, or dips.

Ingredients

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  • 1 packet active dry yeast (about 2 1/4 teaspoons)
  • 1 teaspoon granulated sugar
  • 1 cup warm water (105°F to 115°F)
  • 3 cups all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons salt
  • 1 tablespoon olive oil, plus more for coating
  • 1 egg white, beaten with 1 teaspoon water (for egg wash)

Instructions

  1. Activate the yeast: In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy.
  2. Combine dry ingredients: In a large bowl or the bowl of a stand mixer, whisk together 3 cups of flour and the salt.
  3. Mix the dough: Pour the yeast mixture and the olive oil into the dry ingredients. Mix with a wooden spoon or the dough hook attachment until a shaggy dough forms.
  4. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 6 to 8 minutes until the dough is smooth and elastic. If using a stand mixer, knead on medium-low speed for 5 minutes.
  5. First rise: Lightly oil a clean bowl. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Shape the bowls: Gently punch down the risen dough. Divide it into 4 equal pieces. Shape each piece into a tight ball. Place the balls on a baking sheet lined with parchment paper, leaving space between them.
  7. Second rise: Cover the dough balls loosely and let them rest for another 30 to 45 minutes. They should look puffy.
  8. Preheat and prepare: Preheat your oven to 400°F (200°C). Place a shallow pan on the bottom rack to create steam later.
  9. Bake the bowls: Brush the tops of the dough balls lightly with the egg white wash. This helps create a shiny, crusty exterior. Bake for 20 to 25 minutes, or until the bread bowls are deep golden brown and sound hollow when tapped on the bottom.
  10. Cool and hollow: Let the bread bowls cool on a wire rack for at least 15 minutes before hollowing them out. Use a sharp knife to cut a circle in the top of each loaf. Gently pull out the soft interior bread, leaving a sturdy wall about 1 inch thick to create your edible soup bowls.
  11. Serve: Fill your homemade bread bowls with your favorite soup, chili, or dip.

Notes

  • For a sturdier bowl that holds liquid better, bake the hollowed-out bread shells for an additional 5 minutes before filling.
  • Save the removed bread interior to toast for dipping or to make breadcrumbs.
  • If you want a bakery style bread bowl, place a small pan of hot water on the bottom rack of the oven during baking to create steam.

Nutrition

Find it online: https://cookingbyfelix.com/easy-homemade-bread-bowls-recipe/