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Easy Homemade Bread Bowls for Soup and Stew

A single, perfectly baked, hollowed-out bread bowl with a golden-brown crust, sitting on a light countertop.
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Learn how to make sturdy, crusty homemade bread bowls perfect for holding your favorite creamy soups, hearty stews, or dips. This recipe yields golden, edible bowls that impress.

Ingredients

Scale
  • 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 extra for dusting)
  • 1 egg, beaten (for egg wash)
  • Water in a separate pan for steam

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.
  2. Stir in 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 one tablespoon of flour at a time until it is manageable but still slightly tacky.
  4. Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until the dough is smooth and elastic.
  5. Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean 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. Place a shallow pan on the bottom rack of the oven to create steam later.
  7. Gently punch down the risen dough. Divide the dough 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.
  9. Cover the shaped dough loosely and let them rest for a second proof for 30 minutes.
  10. Brush the tops of the dough balls lightly with the beaten egg wash.
  11. Carefully place the shallow pan on the bottom rack into the oven. Immediately place the baking sheet with the dough balls on the middle rack. Pour about 1 cup of hot water into the shallow pan to create steam.
  12. Bake for 20 to 25 minutes, or until the bread bowls are deep golden brown and sound hollow when tapped.
  13. Remove the bread bowls from the oven and let them cool completely on a wire rack before hollowing them out.
  14. To serve, use a sharp knife to cut a circle around the top of each loaf, leaving a sturdy base and sides. Gently pull out the soft interior bread, leaving a thick wall to hold your soup or chili.

Notes

  • For a crispier crust, add an extra tablespoon of olive oil to the dough recipe.
  • If you want to serve dips or chili, ensure you hollow out the center deeply enough to hold the filling without breaking the bottom crust.
  • The interior bread you remove is perfect for dipping or making croutons.

Nutrition

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