Prep 2 hrs
Cook 18 mins
Easy recipe to make bread bowls from scratch with very few ingredients!
- 2 tablespoons yeast
- 2 tablespoons sugar
- 3⁄4 tablespoon salt
- 2 cups hot water (not boiling)
- 2 tablespoons olive oil
- 4 -5 cups flour
- cornmeal (optional)
- Using a Bosch or Kitchen Aid mixer, put yeast, sugar, salt, hot water, and olive oil in the mixer.
- Gradually add the flour until the dough has sufficiently scraped everything off the sides of the mixing bowl. Continue to mix on low for 8-10 minutes.
- Remove and cover with plastic wrap - let the dough rise until doubles in size (about 30 minutes).
- Grease 2 cookie sheets and sprinkle with corn meal.
- Punch down the dough and make tennis ball-size dough balls (about 8-12, depending on how large you want your bread bowls).
- Place on cookie sheet with no more than 6 to a cookie sheet (don't let them touch). Let them rise for another 30 minutes.
- Bake each cookie sheet at 400 for 18 minutes.
After reading the other reviews, I decided to make half a batch, which I promptly made into two large bread bowls, they were the perfect size for our spicy lentil soup. They rose beautifully, large, tall and round like a ball. The bread was quick and easy to make, with a nice flavor, crispy on the outside and tender on the inside. It stood up beautifully to the soup. Thank you for sharing your recipe. Made for Spring Pac 2014.
These were absolutely fabulous!. I made no changes at all. So soft and puffy. Have made them 6 times as bread bowls and rolls. If you had trouble getting your bread to rise then let it sit in the warm water a little. I put all the ingredients but the flour in my kitchenade. Let it mix on 1 for about a minute. (make sure the water is warm enough) Then I added the flour 1 cup at a time and mixed. Keep mixing for 8 min AFTER you add all the flour. Take out of your kitchenade form into a ball. Wrap tightly in saran wrap and watch it explode quite literally. It made 10 large breadbowls or 24 rolls.
Although these didn't turn out for the use I had in mind, my husband voluntarily told me not to lose the recipe. He liked both the prevalent yeasty taste and texture. That makes them a hit in my book any day! The bread rose beautifully and has a chewy texture with a lovely crust. All positives. I had planned to use these as bowls for a BLT salad. The finished product turned out the size of small hamburger buns and was too small for that purpose. I think in order to use as an actual bowl for a soup or salad the bread would need to be thicker; maybe only make half the bowls with the full amount of dough. Made for Spring Safari 2013 Pick A Chef.