I am currently obsessed with soup. Canned soup, soup in a bag, homemade soup, I want it all. It’s been frigid around these parts and it always takes me a while to get used to it. You know when winter approaches and 50 degrees feels like -20, and then in about May when the temperature reaches 50 and you run outside in shorts and a tank top? No?! Well it happens to me with the change of every season. But what’s hearty soup without bread bowls?
While normally I do my best to avoid white breads and breads in general, warm soup in homemade bread bowls was beyond tempting, and boy, was it worth it. These have a very fluffy, soft inside and a crispy crust. The only thing that I was a little disappointed about was the size, although had they been bigger I’m not sure I could have finished. It just would have been nicer to have more soup. Refill next time?
It only took about an hour and a half from start to finish, which makes these possible for weeknights, and honestly the active time was very little and very simple. It gives you time to make soup while you are waiting. Everything combines together at one time in one bowl and then it’s a matter of letting the dough rise, dividing it into 4-6 balls, letting them rise again, and baking them.
Bread Bowls Recipe
- 2 tbsp yeast
- 2 tbsp granulated sugar
- 3/4 tbsp salt
- 2 cups warm water
- 2 tbsp olive oil, plus more to put on top of dough before baking
- 4 1/2 cups flour
- Put yeast, sugar, salt, warm water, and olive oil in a large bowl or the bowl of a stand mixer if you have one (I don’t, but I have one on my wishlist if anyone was wondering).
- Add flour one cup at a time and combine until dough forms into a ball but is still slightly sticky. You may end up needing a little more or less flour.
- Knead with dough hook for 5 minutes if using a stand mixer. If not, take out of bowl, lightly flour counter top and hand knead dough for 7 minutes. Place dough in a greased bowl and cover with plastic wrap. Allow to rise for about 30 minutes or until dough has doubled in size.
- Remove dough and punch down. Divide into 4 or 6 bread bowls, based on the size you want. I made 6 out of mine and they were a little smaller than I liked.
- Place bread bowls onto greased baking sheet. Allow to rise for another 30 minutes.
- Preheat oven to 400 degrees. Brush a light amount of olive oil onto your bread bowls and sprinkle salt, pepper and any other seasoning you would like on top. I used a very small amount of minced garlic.
- Bake for 18 minutes.
- Serve with soup of choice by cutting a hole in the top of the bowl (it should resemble an actual bowl). Remove some of the bread inside or smash it down so you have more room for soup.