Beautiful Bread Bowl for Your Favorite Soup
There are a lot of great soups out there, and almost all of them pair well with a beautiful Bread Bowl. Crunchy and chewy on the outside, hearty and delicious on the inside, this gorgeous loaf of bread is a treat for everyone. It’s a great way to serve your favorite soups and stews and gives a great, impressive presentation on your table. Simply cut the top out of the loaf of bread, scoop out a bit of the insides, and you are all set to fill the Bread Bowl with your perfect soup. From creamy tomato to zuppa toscana, it’s all amazing in a simply made Bread Bowl.
Using Bread Flour in a Bread Bowl Recipe
If you’ve never used bread flour, you don’t know what you’re missing! Bread flour has extra protein in it, which helps the gluten become stretchy and elastic, giving you a better crust and crumb in your finished bread. You can find it in the grocery store with the other flours. It works well in most yeast type bread recipes, and will give you an amazing Bread Bowl. Don’t forget to get fresh yeast too! Fresh yeast, compared to yeast that’s been in your fridge for a year, will give you a faster rising bread that has a nice volume for the flour that’s used.
- 2/3 cups Water, very warm
- 2 tsp. Yeast
- 1 tsp. Salt
- 1 tbsps Sugar (I use Honey)
- 2 cups bread flour
- Preheat Oven to 400 Degrees.
- In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a smaller bowl, combine salt, bread flour and sugar. Add this mixture to the yeast mixture.
- (If you have an electric mixer (like a Kitchenaid), add half the flour at a time and beat on medium speed until combined.)
- When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.
- 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 roll the dough in your hand to form a tight ball.
- Place on a lightly greased cookie sheet (or I like to use a baking stone). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
- Cut a quarter inch deep X into the top of the dough ball. (My daughter asked for more of a snowflake pattern, therefore, I went with 8 small slits).
- Bake at 400 degrees for about 25 minutes. Check at 15 minutes. If it is browning too quickly, place a sheet of aluminum foil over the top. Don't press it down, this is just to give a little buffer between the top of the oven and the top of the bread.
- The bread is done when it sounds hollow when tapped.
Keeping a Bread Bowl in the Freezer
Making up an extra Bread Bowl or three is a great way to have one when you get a hankering. I love to make up larger batches so I can keep a Bread Bowl in the freezer for the occasional lunchtime treat. Bake it up as in the recipe, allowing it to cool completely. Wrap it tightly, first in plastic wrap then in aluminum foil, and freeze. When you’d like to use it, remove the plastic wrap, rewrap in aluminum foil, and bake in the oven at 400°F for about 10 minutes. Unwrap and allow to crisp an additional 3-5 minutes. You’ll have a wonderfully crisp and fresh Bread Bowl for your favorite lunchtime soup.