Homemade Bread Bowls are so easy to make from scratch, at home with minimal ingredients! Learn step by step how to make this recipe to go with your favorite soup!
Optional: 2-4 tablespoons of buttercold for topping the loafs
Instructions
Pour the water into a large bowl and sprinkle in the yeast and sugar and stir to combine.
Cover with a large towel and let it foam up for 5 minutes.
Remove the towel and add the melted butter and salt and stir to combine.
Add 5 cups of flour to the yeast mixture and stir to combine.
Sprinkle ¼ cup of the flour onto a counter or a smooth surface.
Scoop the dough out onto the counter and knead for 7 minutes, adding a sprinkle of flour every time it gets too sticky to handle.
Tuck in the edges and return the dough to the bowl.
Cover with a towel and let it rise for 1 hour in a warm place. (If you are already using your oven, set it on top of the stove, or place it on top of a dryer that is running.
After the dough has risen, prepare two large baking sheets by spraying them with non-stick spray. Then set them aside.
Punch the dough down and separate it into four equal pieces.
Tuck in the edges of each portion to form a smooth surface on top.
Add two of the uncooked loafs to each baking sheet, cover again and let them rise for another hour.
Ten minutes before the second hour is up, preheat the oven to 425 degrees Fahrenheit.
Once the dough has risen, add one pan to the oven and bake for 13-15 minutes, or until the top and sides turn a light golden color, or they reach your desired doneness.
Remove from the oven and bake the other loafs.
Once the loafs have cooled for 5 minutes, add a thin slice of butter to the tops of the loaves and let the butter run down the sides.
Once the dough has cooled enough, cut off the tops of the bread and hollow out the bowl, being careful not to punch a hole through the bottom.
Then fill with homemade broccoli and cheddar soup or your preferred soup and serve!
Notes
Storage options: These loafs can be stored, uncut and without the melted butter on top, in an airtight container for up to 7 days. Or, you can store them tightly wrapped in the freezer for up to 2 months. Thaw on the countertop overnight before using.