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The Ultimate Bakery-Style Homemade Bread Bowls for Soup

Close-up of one hollowed-out bread bowl ready for soup, with another loaf behind it on a cooling rack.
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Learn how to bake bakery-style bread bowls with a crusty exterior and a soft, sturdy interior perfect for holding your favorite soups, stews, or dips.

Ingredients

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  • 2 1/4 cups warm water (about 105-115°F)
  • 1 tablespoon honey
  • 3 teaspoons active dry yeast
  • 1 tablespoon olive oil
  • 2 teaspoons salt
  • 4 1/2 cups bread flour, plus more for dusting
  • 1 large egg, beaten (for egg wash)
  • Water (for steam pan)

Instructions

  1. Combine the warm water and honey in a large bowl. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy. This confirms your yeast is active.
  2. Stir the olive oil and salt into the yeast mixture.
  3. Gradually add the bread flour, mixing until a shaggy dough forms. If the dough is too sticky, add the extra tablespoon of flour one at a time.
  4. Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes until the dough is smooth and elastic.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Preheat your oven to 425°F (220°C). Place a shallow pan on the bottom rack of the oven; you will add water to this later to create steam for a crispier crust.
  7. Gently punch down the risen dough. Divide it into 4 equal pieces. Shape each piece into a tight, round ball.
  8. Place the dough balls on a baking sheet lined with parchment paper, leaving space between them. Cover them loosely and let them rest for a second proof for 30 minutes.
  9. Brush the tops of the dough balls with the beaten egg wash.
  10. Carefully pour about 1 cup of hot water into the shallow pan on the bottom rack to create steam. Immediately place the baking sheet with the dough into the oven.
  11. Bake for 20 to 25 minutes, or until the bread bowls are deep golden brown and sound hollow when tapped.
  12. Remove the bread bowls from the oven and transfer them to a wire rack to cool completely before hollowing them out for serving.

Notes

  • For a crispier crust, place a metal pan on the bottom rack while the oven preheats and add hot water to it just before putting the bread in.
  • When hollowing out the bread, cut a circle in the top and gently pull out the soft interior, leaving a thick wall (about 1 inch) to hold liquids like clam chowder or stew.
  • The removed bread interior is perfect for dipping or making croutons.

Nutrition

Find it online: https://kingscook.com/best-bread-bowls-recipe-for-soup/