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With only a handful of ingredients, this Easy Homemade Bread Bowl recipe is simple, tasty, and freezes well. Fill with your favorite soup, like Broccoli Cheddar, and dinner is served!
Instant Pot Potato Soup makes a great filling for these Easy Homemade Bread Bowls which are made with only a handful of ingredients. These Easy Homemade Bread Bowls are perfect for when you want to indulge at home, and not break the bank at a restaurant. Pair this delicious homemade bread bowl with some hearty soup, and you have a winning meal! I love using them for Hamburger Soup, Beef Chili Recipe, Chicken Mushroom soup or Loaded Cauliflower Soup also!
How to make the Easy Homemade Bread Bowl recipe:
**scroll down for full ingredients list and printable directions**
- Using a stand mixer or large mixing bowl, add warm water and sprinkle in yeast. Let the yeast dissolve for a few minutes until yeast becomes foamy (You only have to do this step if you are using regular yeast, not fast acting. If you are using fast acting, just sprinkle it in the water and move to next step, no waiting needed). Add butter, sugar, and salt, then mix well.
- On the lowest speed, slowly add the flour until completely combined. Remove paddle attachment and insert the dough hook. On a medium/high setting, 'knead' the dough for 4-5 minutes or until smooth. Place the dough into an oiled bowl, then cover with a damp kitchen towel. Let the bread sit for 45 minutes in a warm dry place.
- Remove the towel and punch the dough down in the center. Remove from the bowl and cut into 6 even sections. Form each section into a small ball. Place the dough balls on a lightly greased baking sheet, a few inches apart. Cover loosely with damp towel, and allow to rise again for 40 minutes.
- Brush an egg wash all over the tops and sides of the bread bowls, then sprinkle with your favorite herbs. I like oregano and thyme.
- Place in a preheated (400 degrees) oven, and bake for 15 minutes. Remove and brush again with the egg wash. Place back in oven and bake 10-15 additional minutes, or until tops are browned and slightly crisped. Remove and cool on a wire rack.
Once the bread bowls have cooled off, you can cut a pocket out of the top center, and then pour the soup into the bread bowl.
Soup ideas for the Bread Bowls:
- Hamburger Soup
- Chicken Mushroom soup
- Healthy Instant Pot Lasagna Soup (vegetarian and meat option)
- Instant Pot Potato Soup (with bacon and cheese)
- Instant Pot Loaded Cauliflower Soup (low carb)
- Chicken Tortilla Soup (Crock Pot)
- Instant Pot Roasted Red Pepper Soup
- Skinny Cheesy Enchilada Soup
- Loaded Vegetable & Wild Rice Soup
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4.97 from 26 votes
Easy Homemade Bread Bowl Recipe
Prep Time
15 mins
Cook Time
30 mins
rising time
1 hr 30 mins
Total Time
45 mins
With only a handful of ingredients, this Easy Homemade Bread Bowl recipe is simple, tasty, and freezes well. Fill with your favorite soup, like Broccoli Cheddar, and dinner is served!
Servings: 6 bread bowls
Ingredients
- 2cupswarm water,+ 4 TBS water
- 2packages active dry yeastor 4 ½ teaspoon fast acting yeast
- ½cupbutter, melted
- 2TBSgranulated sugar
- 3teaspoonsalt
- 6 ½cupsbread flour
- 1egg white
Instructions
Using a stand mixer or large mixing bowl, add warm water and sprinkle in yeast. Let dissolve for a few minutes until yeast becomes foamy (You only have to do this step if you are using regular yeast, not fast acting. If you are using fast acting, just sprinkle it in the water and move to next step, no waiting needed).
Add melted butter, sugar and salt and mix until combined. Gradually add flour.
Once combined, allow your mixer to knead the dough for about 5 minutes (you could do this by hand if you weren't using a mixer).
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
Punch dough down, and divide into 6 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover with damp towel and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees F. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Sprinkle with any seasonings you may like (I use thyme and oregano).
Bake in preheated oven (400 degrees F) for 15 minutes, remove, and brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
To make bowls: Cut a ½ inch thick slice from top of each loaf; scoop out centers, leaving ¾-inch-thick shells. Fill bread bowls with hot soup and serve immediately.
