This easy bread bowl recipe makes bread bowls that are thick and chewy on the outside and light and fluffy on the inside, perfect for holding your favorite soup!
- 3 cups warm water
- 1 tablespoon + 1 teaspoon instant yeast (or 2 packages)
- 2 tablespoons granulated sugar
- 3 tablespoon olive oil
- 1 tablespoons kosher salt
- 7 to 8 cups all purpose or bread flour
- 1 tablespoon milk
- 1 egg white
- In a large mixing bowl add the water, yeast, and sugar. Let the mixture rest for 5 minutes.
- Add the olive oil, salt, and 4 cups of flour to the bowl and stir to combine. Using your stand mixer or a wooden spoon, mix the dough for 5 minutes.
- After you've mixed the dough for 5 minute, gradually add more flour, 1/3 cup at a time until the dough starts to come clean from the sides of the bowl. The dough will be just a little bit sticky at this point. Knead for another 3 minutes.
- Remove the dough from the bowl and place it on a lightly floured surface and knead by hand until the dough is just barely tacky, adding just a little flour at a time as needed. If you are using bread flour you'll probably use 7 to 7 1/2 cups of flour and if you are using all-purpose you'll probably use 7 1/2 to 8 cups of flour.
- Form the dough into a smooth ball and return it to the bowl.
- Cover the bowl with a damp dish towel, a beeswax wrap, or a piece of plastic wrap and allow the dough to rest for 30-45 minutes.
- Add a baking mat or parchment paper to two large baking sheets.
- Remove the dough from the bowl and divide into 8 even pieces.
- Shape each piece into a smooth ball and place on the baking sheet, 4 ball doughs per sheet, so that they aren't touching each other and are spaced out evenly.
- Cover the dough balls with a clean dishtowel and allow to rise an additional 30 to 45 minutes.
- Preheat the oven to 400 degrees F.
- In a small bowl add the 1 tablespoon of milk and the egg white and use a fork to combine well.
- Cut a small X in the top of each bread ball with a razor blade, lame, or sharp serrated knife.
- Brush each dough ball with the milk mixture, being sure to cover all of the dough (not just the top).
- Bake the bread bowls on two separate racks for 30 minutes, rotating the pans from the upper rack to the lower rack half way through baking.
- Allow the bread bowls to cool for 15 minutes before cutting open to serve.
- You can use any light oil you like such as avocado oil or canola oil for this recipe.
- I tested this recipe with both bread flour and all purpose flour and they both worked great so use what you like or have on hand.
- Prep Time: 1 hour 45 min
- Cook Time: 30 min
- Category: side
- Method: bake
- Cuisine: American
Keywords: bread bowls, bread bowl recipe, how to make bread bowls, bread bowls for soup, easy bread bowl recipe