I’ve always been used to going to the grocery store to get a fresh, steaming loaf of bread. If I wanted to fancy it up, then a trip to Panera Bread would have to suffice for my bread bowl fix (with broccoli cheddar soup of course). A world where I made my own bread seemed unfathomable, yet I soon learned it was a reality after my success with french bread. Yeast works wonders. While my bread was rising, I would lift the corner of the damp towel to impatiently check on its progress. As the minutes passed, it rose, puffed, and swelled up as if it was a water balloon slowly filling with water. Not till it made its way out of the oven about an hour later was I finally at peace with myself and satisfied. Overall, this bread was relatively quick to make and did not consist of the 4+ hours of rising that other recipes use. The actual time spent making the recipe was far less compared to the waiting period, which is manageable. A few burnt fingers were irrelevant compared to the joy from sampling a tender, fluffy hunk of steaming bread right from the depths of the bottomless bread bowl. And that was only the start of it. Wait for the Broccoli Cheddar Soup that fills it, which will make its appearance on the blog during this week!
Bread Bowls (makes 6-7 large bowls or 12-13 small bowls)
Time Prep: 20 minutes, Rising: 70 minutes, Baking: 30 minutes
- 4 ½ teaspoons instant yeast (2 packets)
- 2 ½ cups of warm water
- 1 tablespoon granulated sugar OR honey
- 2 tablespoons olive oil
- 4 cups (18 ounces or 510 grams) bread flour
- 3 cups (13.5 ounces or 383 grams) all-purpose flour
- 2 teaspoons salt
- 1 egg white
- Combine the instant yeast, warm water, and sugar and leave undisturbed for 10 minutes. You will notice it starting to bubble up slightly and foam.
- Add the yeast mixture to a large bowl and mix in the olive oil, bread flour, all-purpose flour, and salt using the dough hook on a mixer at a low-medium speed. Add in the flours gradually, about 2 cups at a time.
- Knead the dough for about 5-7 minutes until it is smooth. I prefer kneading it by hand for this part, because it is a large amount of dough and I don’t want the mixer to overheat.
- Place in a lightly oiled bowl and cover the bowl with a damp towel. Leave it undisturbed for about 40 minutes or until it has doubled in size.
- Divide the dough into 6-7 portions. Stretch each ball into a tight shape, pinch the end to seal it, and roll it around for a nice round shape.
- Put the dough balls on a baking sheet covered with parchment paper. Brush the balls with the egg white and use a knife to make an X on the top.
- Cover with a damp towel and let them rise for 30 minutes or until doubled in size. Brush them again with the egg white before placing them in the oven.
- Preheat the oven to 400 F°. Place the baking sheet into the center of the oven and bake for about 30 minutes or until golden. If baking one tray on the top and the second tray on the bottom shelf, switch them halfway through so that they are both evenly baked.
- Cool for 10 minutes before cutting the tops out and hollowing out the bowls. Using a knife, make a circular cut in the bread bowl and scoop out the bread. The outside should be crusty so do not worry about whether you are scooping out too much bread or not.
- Fill with a creamy soup of your choice and eat immediately.
-You can use a scale to make sure each bread bowl is similar in size.
-These are large-sized bowls so if you want more of a snack-sized one, you can make more bowls from the same recipe although they will be smaller. The bowls from this recipe will be very filling and if you plan on them being a side dish, then make 12-13 bowls from the same recipe (each bowl is about 140 grams if you are weighing them)
-The leftover bread scooped from inside the bowls can be dipped in your choice of soup. You can also make some bread pudding with it as well.
Adapted from HandletheHeat
Up next, Broccoli Cheddar Soup to pair up with these fluffy bread bowls!
What are some soups that you have tried with bread bowls?