Don’t skip the second brush with egg wash because it helps the crust crisp up.
Also, feel free to adjust the salt level per your own taste. Add more or less salt.
5 from 4 reviews
Bread Bowls Recipe
Bread Bowls are beautifully soft inside with a crisp crust, perfect for holding soups, salads, or just eating on its own!
Serves: 6 bread bowls
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 3 hrs 30 mins
2 1/2 cup warm water (not boiling – but very warm)
6 teaspoons active dry yeast
3 teaspoons white granulated sugar
3 tablespoons white granulated sugar
6 tablespoons unsalted butter (melted)
7 cups bread flour (plus more as needed 870g)
1 tablespoon salt
2 tablespoons cornflour (for sprinkling baking pan)
1 large egg
1 teaspoon water
In the bowl of a stand mixer, combine the warm water, with the yeast and 3 teaspoons of sugar. Attach the dough hook. stir the mixture and let sit for 5-10 minutes or until foamy.
Add melted butter and stir until combined.
In another bowl, stir together the remaining 3 tablespoons of sugar, flour, and salt.
With the mixer on low speed, add gradually the flour mixture until combined. if the dough is too sticky, add additional flour one tablespoon at a time until desired consistency is reached. Knead the dough with the dough hook until the dough is soft, elastic, and smooth. It should pull away from the sides of the bowl.
Transfer the dough to a large, lightly oiled bowl. Roll the surface of the dough through the oil, and cover it with a clean towel. Place it in a warm place and let it rise until doubled in size, this will take 1-2 hours.
Gently deflate the dough by poking it with your finger and divide it into 6 even pieces. Roll each piece into a ball.
Line a baking sheet with parchment paper and sprinkle it with cornmeal.
Transfer the dough balls to the prepared baking sheet, placing them several inches apart.
Use a sharp knife to make an “X” on the top of each one.
Whisk the egg with 1 teaspoon water and brush the dough balls generously with egg wash.
Cover with a clean towel and allow to rise a little more, about 20-30 minutes, should almost double in size.
Preheat oven to 425F.
Bake bread bowls for 15 minutes. Remove from oven and brush again with the remaining egg wash. Return to oven and bake for another 15 minutes or until golden brown. They should sound hollow when tapped.
Remove from oven and allow to cool completely.
Once cooled, use a serrated knife to slice off the top of each bread bowl. Use your fingers to hollow out the center of each bread bowl.
Use for soup, salads, or as desired!
Carbohydrates: 121 Protein: 23 Fat: 15 Saturated Fat: 8 Cholesterol: 57 Sodium: 1287 Potassium: 271 Fiber: 7 Sugar: 8 Vitamin A: 389 Calcium: 36 Iron: 2 Calories: 517
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