bread bowl recipe

Perfect Homemade Bread Bowls, made right in your own kitchen! These are nothing short of AMAZING, with a perfect crusty exterior, and soft in the center. 

Homemade Bread Bowls

water

Tablespoons active dry yeast ((2 packets))

granulated sugar (, divided)

salt

Tablespoons butter (, melted)

all-purpose flour (, divided)

milk

Combine the water, yeast, and 1/2 teaspoon of the sugar in a small bowl. Stir just until the yeast is dissolved. Cover with a towel and let stand until the mixture is foamy, about 5 minutes.

In a large bowl, add the salt, remaining sugar, butter, yeast mixture, and 3 1/2 cups of the flour, and mix.  Slowly keep adding more flour (about 1 cup at a time) until the dough starts to pull away from the sides of the bowl.

Knead the dough (with your stand mixer, or using your hands) for about 5 minutes. Stop and touch the dough with a clean, dry finger. The dough shouldn&#x27;t be &quot;sticky&quot;, but may barely stick to your finger. Add a little more flour, as needed, until you reach that consistency. Knead for 2-3 more minutes.  

Lightly spray another large bowl with nonstick spray and transfer the dough to that bowl.  (Flip the dough over once so both sides are coated with spray).  Cover the bowl with a dish towel and let it rise until doubled, about 30-45 minutes.

Divide the dough into 8 equal pieces (I like to cut it with a serrated knife into equal portions. Pick up one section of the dough and pat it down with your hands to remove any air.  Use your hands to gently fold the dough into a tight ball.  Place the dough ball on a baking sheet lined with parchment paper.  Make a very small &quot;X&quot; slit on the top of the dough rounds with a serrated knife.

Beat an egg with 1 tablespoon of milk to make an egg wash. Lightly Brush the tops of each dough ball with a very thin layer of egg wash.

Cover the rolls really lightly with a piece of plastic wrap and allow to rise until doubled, about 30-40 more minutes.

Bake at 400 degrees for about 25-30 minutes. Allow to cool for at least 15 minutes before cutting for bread bowls.

https://content.jwplatform.com/videos/oAUvqP2d.mp4

Step-by-step tutorial for how to make perfect Homemade Bread Bowls right in your own kitchen! These are nothing short of AMAZING, with a perfect crusty exterior, and soft in the center.

Bread Bowls

Hello guys! Today I’m here to share another exciting recipe with you and that is “The Homemade Peasant Bread” recipe. This is one of the best bread recipes out there. The best thing about this recipe is that you don’t have to knead the dough for making bread out of it. And believe me! this is one of the finest bread recipes that is super easy to follow as well.

There is nothing more special than a loaf of homemade bread as people go crazy over it. You can serve this bread any time on your table. You can present it at breakfast. This tasty peasant bread can also be best served at a dinner party. This amazing bread is surely gonna earn you praise from everyone on the table. If you plan to make this for a dinner party, then be ready for the questions like where did you buy this delicious bread? Or if you actually made this bread by yourself? You are gonna be overwhelmed with the response ;)
No-knead Peasant Bread
The most remarkable thing about this recipe is that you don’t have to indulge in the hard work of kneading its dough to get a finely baked peasant bread.

This recipe is quite simple and quick. You can even start this recipe even 3 - 4 hours before the dinner and still be able to present the superbly baked tasty bread right on time.

There is no need for preheating the oven or baking pans for this recipe. You don’t even need any water spritzes or steam pans. All you need is Pyrex bowls well-coated with butter. You’ll be making this soft, spongy, delicate, and delicious peasant bread with a beautiful golden crust using the simplest ingredients.



Let’s move to the recipe…





    
    Homemade Peasant Bread Easy Recipe
        
                     December 12, 2020
                                                         Difficulty: Easy
            
            
        Print This
    
            By: Cooking Frog
        
        
        
        Ingredients
        
                        • 4 cups of unbleached All-Purpose Flour 
                        • 2 tsp Kosher Salt or 1&amp;1/2 tsp of Table Salt
                        • 2 tsp of Sugar
                        • 2 tsp of Instant Yeast or Active-Dry Yeast 
                        • 2 cups of Lukewarm Water 
                        • About 2 tbsp of unsalted butter for greasing the pans
                        
                    
    
            
        
            Directions
            
                                
                    Step 1
                    1. Take a large mixing bowl. In the bowl, add flour, sugar, salt, and instant yeast. Mix them well. Now add the lukewarm water and mix it well until a nice dough is formed.
                
                                
                    Step 2
                    2. If you are using Active-Dry yeast, then dissolve sugar into the lukewarm water and sprinkle active-dry yeast over it. No need to mix it. Let it rest for 10 – 15 minutes. In a large bowl, mix the flour and salt and set aside. When the yeast-sugar water gets foamy, mix it well, and pour this yeast-sugar water into the flour. Mix well until the dough is formed. 
                
                                
                    Step 3
                    3. Now cover the bowl with a dishtowel or a plastic wrap and set aside in a warm place. Let the dough rest until it gets double in size. This will take at least one hour for the dough to rise completely. If you place the bowl in a cool place, the dough will take almost 2 hours to rise. 
                
                                
                    Step 4
                    4. Turn on the oven at a high temperature like 350ºF or so just for one minute and then turn it off. This is a simple trick to create a slightly warm environment for the peasant bread.
                
                                
                    Step 5
                    5. Now preheat the baking oven to 425ºF. Take two small Pyrex bowls about 1-qt or 1.5-qt in size. Grease them well with unsalted butter. 
                
                                
                    Step 6
                    6. Punch down your dough and scrape it from the sides of the bowl with the help of two forks. Deflate the dough from the sides of the bowl and pull it towards the center to form a rough ball. 
                
                                
                    Step 7
                    7. Now divide the dough into two equal parts using forks from the center. Transfer each half of the dough into the butter-coated Pyrex bowls. If the dough is too wet and sticky to handle with forks, then grease your hands with oil and transfer the two halves into the baking bowls using your hands.
                
                                
                    Step 8
                    8. Set the baking bowls aside on the countertop near the oven or any other warm place. Let the dough rise again for about 20 - 30 minutes. Remember not to cover the dough while leaving it to rise again. Remember, do not use the warm-oven trick for the second time. Just place the bowls near the oven or the top of it. 
                
                                
                    Step 9
                    9. Place the bread in the preheated oven at 425ºF and bake it for 15 minutes. Then reduce the heat to 375ºF and bake it for another 17-20 minutes. 
                
                                
                    Step 10
                    10. Now take the baking bowls out of the oven. Remove the bread loaves from the bowls and place them on the cooling rack. Bread loaves fall out on the cooling rack quickly if the baking bowls are well-greased with butter in the beginning. 
                
                                
                    Step 11
                    11. If the bread loaves are a bit soft and pale rather than golden-brown, then place the bread loaves directly into the baking oven (without baking bowls) and bake them again for 5 minutes. Baking the bread again will give it a beautiful golden crust. 
                
                                
                    Step 12
                    12. Take the bread loaves out of the oven and let them cool for 10 minutes before cutting.
                
                            
        
    
        

    
How to store the Peasant Bread?
There are many eco-friendly methods to store the bread, but nothing seems to be better than using a ziplock bag. Ziplock bags can be used well to store the peasant bread for 3 - 4 days at room temperature. Ziplock bags keep the bread fresh, soft, and crumby as well.

If you want to store the bread for a longer period, then cut the bread as soon as it gets cooled after coming out of the baking oven. Place the bread pieces into the ziplock bags and store them in the freezer.

Although the ziplock bag stores the bread well and retains its freshness, it does not prevent the crust of bread from getting soft and losing its crispness. The best solution for this is to reheat the bread.

If you have stored the bread as slices, then the best way to reheat it is by toasting the bread slices in the toaster. But if you have stored the bread into halves or quarters, then reheat the bread loaves in the oven at 350ºF for 15 - 20 minutes.

If you liked this recipe please check these bread recipes:
Homemade Brioche French Bread Recipe
Chocolate Banana Bread Easy Recipe
Chocolate Chip Pumpkin Bread with Vegan Version
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Homemade Peasant Bread Easy Recipe

unbleached All-Purpose Flour

Salt Salt

Sugar

tsp of Instant Yeast

Lukewarm Water

unsalted butter

1.	Take a large mixing bowl. In the bowl, add flour, sugar, salt, and instant yeast. Mix them well. Now add the lukewarm water and mix it well until a nice dough is formed. 2.	If you are using Active-Dry yeast, then dissolve sugar into the lukewarm water and sprinkle active-dry yeast over it. No need to mix it. Let it rest for 10 – 15 minutes. In a large bowl, mix the flour and salt and set aside. When the yeast-sugar water gets foamy, mix it well, and pour this yeast-sugar water into the flour. Mix well until the dough is formed.    3.	Now cover the bowl with a dishtowel or a plastic wrap and set aside in a warm place. Let the dough rest until it gets double in size. This will take at least one hour for the dough to rise completely. If you place the bowl in a cool place, the dough will take almost 2 hours to rise.  4.	Turn on the oven at a high temperature like 350ºF or so just for one minute and then turn it off. This is a simple trick to create a slightly warm environment for the peasant bread. 5.	Now preheat the baking oven to 425ºF. Take two small Pyrex bowls about 1-qt or 1.5-qt in size. Grease them well with unsalted butter.  6.	Punch down your dough and scrape it from the sides of the bowl with the help of two forks. Deflate the dough from the sides of the bowl and pull it towards the center to form a rough ball.  7.	Now divide the dough into two equal parts using forks from the center. Transfer each half of the dough into the butter-coated Pyrex bowls. If the dough is too wet and sticky to handle with forks, then grease your hands with oil and transfer the two halves into the baking bowls using your hands. 8.	Set the baking bowls aside on the countertop near the oven or any other warm place. Let the dough rise again for about 20 - 30 minutes. Remember not to cover the dough while leaving it to rise again. Remember, do not use the warm-oven trick for the second time. Just place the bowls near the oven or the top of it.  9.	Place the bread in the preheated oven at 425ºF and bake it for 15 minutes. Then reduce the heat to 375ºF and bake it for another 17-20 minutes.  10.	Now take the baking bowls out of the oven. Remove the bread loaves from the bowls and place them on the cooling rack. Bread loaves fall out on the cooling rack quickly if the baking bowls are well-greased with butter in the beginning.  11.	If the bread loaves are a bit soft and pale rather than golden-brown, then place the bread loaves directly into the baking oven (without baking bowls) and bake them again for 5 minutes. Baking the bread again will give it a beautiful golden crust.  12.	Take the bread loaves out of the oven and let them cool for 10 minutes before cutting.

Homemade Pretzel Bread Bowls

dark brown sugar,

water (100 degrees F)

dry yeast

butter, melted

all-purpose flour

baking soda

egg, beaten

Combine yeast, brown sugar, butter, and warm water in a large bowl. Stir thoroughly, and leave undisturbed for 5 minutes. Mixture should become slightly foamy and cloudy.

Add in the flour and mix together with a fork until a dough forms that holds itself together. Then transfer dough to a floured surface.

Knead dough for 5-10 minutes. Dough should be slightly sticky, but not so much that it entirely sticks to the countertop or your fingers.

Form dough into a ball and place into a bowl. Cover bowl with damp towel, and set in a warm place to proof for 1 hour. An oven that was on awhile ago (but not currently) works very well for this.

After 1 hour, place dough back on counter and cut into 4 equal pieces. Form each piece into a tight ball. Do your best to pull the sides down and twist/fold underneath to keep the ball nice and tight. Place each ball on a lightly-greased cookie sheet.

Boil about 8 cups of water in a large pot, then slowly add the baking soda. Don't do this too quickly, or the pot may boil over.

Carefully set each dough ball into the boiling water, for 30 seconds on each side. Place each boiled ball on a cookie sheet lined with parchment paper.

Brush each dough ball with egg wash. Then using a sharp knife, cut shallow a shallow "X" into the top of each one. Sprinkle each ball with coarse salt if desired.

Bake in an oven preheated to 450 degrees F for 20 minutes. You want a nice, dark color (but not burnt).

Remove from oven and allow to cool. Using a small bread knife, carefully cut the tops off each ball (like you would to the top of a pumpkin for a Jack 'O Lantern).

Using your fingers or a spoon, hollow out the ball to turn it into a bowl. Take care not to hollow out too much, or you may punch through and soup will leak everywhere. Leave a thick wall all around.

Fill with your favorite soup and serve immediately. Bread bowls work best with thicker, creamy soups.

This Homemade Bread Bowls recipe is so easy to make! Slightly crusty and chewy on the outside, super soft on the inside, and perfect for filling with your favorite soup or chili to create the ultimate comfort meal! Made from simple ingredients you may already have in your pantry.

Homemade Bread Bowls Recipe

(152 grams) cornmeal, (optional,

yeast

(590 ml) warm water (110°F)

olive oil

(13 grams) granulated sugar

(508 grams) bread flour

(381 grams) all-purpose flour

garlic powder

fine sea salt

egg wash)

(236 ml) hot water, (for oven)

Line two rimmed baking sheets with parchment paper. Or, for added texture (and to prevent sticking), take 1 cup of cornmeal and divide between the two baking sheets in place of parchment. Set aside.

In the bowl of an electric stand mixer, stir together the yeast, water, olive oil, and sugar.  Let the mixture bloom for 10 minutes.

In a medium-sized bowl, whisk together both flours, garlic powder, and salt. Attach the dough hook to your mixer and gradually add the dry ingredients to the yeast mixture on low speed. The dough will come together and start to look a bit shaggy.  Turn speed to medium-low and knead until the dough is smooth and elastic but still sticky, about 5 minutes. You can also slightly moisten your hands with oil and knead by hand for about 10 minutes. Transfer the dough to a large, lightly oiled bowl, turning to coat. Cover with a damp cloth or plastic wrap, and let rise in a warm place until doubled in size, about 30 minutes to 1 hour.

Gently deflate the dough and turn it onto a lightly floured surface. Using a floured bench scraper, divide the dough into 6 equal pieces, each weighing around 250 grams.  Stretch each portion into a tight ball, pinching the bottom with your fingers and rolling around on the counter to seal and shape. If the ball is shaped too loosely it may deflate while baking, so be sure to make a nice tight shape.

Place 3 balls onto each prepared baking sheet. Slash the top with a sharp knife to score in an X shape. Cover and let rise again until doubled in size, about 30 minutes.

Meanwhile, preheat the oven to 400°F and place an empty broiler tray on the top shelf.

In a small bowl, beat the egg with 1 tablespoon of water. Brush evenly over the shaped bread bowls.

Place baking sheet on the center rack. If both baking sheets fit into your oven, place them both on the center rack; otherwise, bake one at a time.

In a swift movement, pour 1 cup of hot water into the broiler tray and quickly close the oven door. Bake for 25 to 30 minutes, rotating the pan(s) halfway through the baking time. Bake until the tops are golden and when carefully tapped underneath, the bread bowls sound hollow. If baking another pan, refill the broiler tray with more water before baking. Note: Your kitchen may appear a bit smokey due to the steam produced in the oven.

Let the bread bowls cool completely on the pan. Cut a large round from the top of each loaf and scoop out the center. Fill with hot creamy soup and serve immediately.

This was my first time making bread bowls. Living in high altitude I’m used to adding extra flour, and I think I added a touch too much as they were a little bland, but that was my fault. Lesson learned. We made homemade creamy tortellini soup to pair with them and the bowls stood up perfectly to the thick soup. I can’t wait  to try again!

This was my first attempt at bread making (at 72!) and these came out perfect! I don't have a stand mixer so I mixed and kneaded by hand and followed the recipe exactly and they came out perfect! I served Potato Cheese Bacon soup and my husband just went nuts over the bread (me too). I sliced one of the loves for bread with butter to serve with the bowl. Sorry, not watching calories tonight!!! Late at night we found ourselves opening the ziplock bag that held some of the bread that was cut out of the bowls and just sniffing!!! What a glorious smell!  Thank you for this perfect recipe and all of your instructions and video. Winner, winner, homemade bread for dinner!!!

Absolutely delicious! Not sure why people are saying they are small, they were perfect size. Wish I could post a picture. I followed the recipe, made no changes. I brushed with egg wash after the rise and they didn’t deflate at all. I made cheddar broccoli soup and chili, both worked out. I did hollow out the bread and put the bowls in the oven to crust up before serving. Best bread bowls ever!!!! Thank you for this easy recipe!!

An excellent. My first attempt and even I did't screw it up!

I’ve never made bread bowls before, but I made your recipe today.  It was very easy to make, and they turned out great.  We had them with beef stew.  I took your suggestion and placed the hollowed out bowls back in the oven to get crispier.  I’ll definitely make them again.

As with all HtH recipes, these bread bowls were delicious!  Made my potato white bean soup and these crunchy, chewy edible bowls.  YUM!!!!!  All the details and the "why you do this" info is so appreciated.  Thank you, Tessa and team!!!

We love creamed soup in bread bowls! We had clam chowder in a bread bowl on our honeymoon 32 years ago, and love to repeat it whenever we can. This recipe makes perfect bread bowls that are extremely tasty. They are easy and fun to make and I can't wait share them with my family over the holidays.

I love this recipe. It is so versatile, I have used it to make submarine buns, braided bread, bread loaf for garlic bread.

This is my favorite bread bowl recipe. I make them at least 6X’s a year. My family thinks I’m the greatest baker in the world lol. Thank you so much for this great recipe. I haven’t figured out how to post a picture but I’ll post some as soon as I do!

I just made two batches of this tonight, back to back. The first batch I did as the video showed and combined both of the flours, dumping in half to make my initial slurry. I ended up needing to use about a half a cup more flour to get my dough ball to come together in my mixer when it was all said and done. The second batch I followed the WRITTEN instructions of using only the bread flour in the initial slurry; this led to a Play-Doh like consistency, as another commentor had mentioned, and used exactly the 7 cups recommended. Luckily I have baked bread before so I knew to adjust my flour levels accordingly while mixing, paying attention to the consistency rather than volume. I broke into one of the bowls while it was still piping hot, to sample before serving at a dinner party tomorrow, and the bread was DIVINE! Excited to wow my friends with Creamy Chicken and Wild Rice soup in my homemade bread bowls. Thanks!!

This was my 1st recipe I made of yours.  Yeast and I don't get along and I was nervous to try making homemade bread.  The bread bowls turned out perfect!  Thank you for your step by step video and instructions.  Can't wait to try more of your bread recipes.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1686750002/iq7JgOruk.mp4

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