Regardless of the weather or season, a bread bowl is a welcome addition to any meal. Fill it with hearty soups and stews during the colder months. Come spring and summer, bread bowls can be filled with vibrant greens, cool pasta salads, and creamy dips. If you’re super adventurous, you can even put an ice cream sundae in a bread bowl!
I have always found bread baking quite relaxing. It’s a time consuming yet rewarding process. The dough for this bread bowl is very simple to make. It only requires a handful of ingredients: yeast, water, flour, sugar and salt. To save time, you can make the dough the night before and keep it chilled in the fridge until you’re ready to bake. This is a very lean dough, meaning it is not enriched with fats like eggs and butter. Lean doughs result in crispier, crustier breads. However, the interior of the bread bowls remain soft and fluffy.
After baking, you have to allow the breads to cool slightly before slicing into them. The interior of the bread needs time to cool down and regain it’s structure. If you slice the bread while it’s still warm, the insides will be gummy. But don’t worry, your patience will definitely be rewarded. Once the bread bowl has had time to chill, it’ll serve as the perfect vessel for your favorite soup! I filled mine with loaded baked potato soup and enjoyed every single spoonful of it!
Here are a few more bread recipes you might enjoy:
Milk Bread Rolls from The Little Epicurean Honey Whole Wheat Bread from Recipe Girl Homemade Rustic Bread (No-Knead) from Chasing the Seasons Bretzel Rolls from Amanda’s Cookin’
