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Homemade Bread Bowls with Sweet Potato and Carrot Soup
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Homemade Bread Bowls for Soup

Homemade bread bowls for creamy soups. These herby bread bowls take about 2 hours from start to finish, including the rise times. Serve your favorite thick and creamy soup in these made from scratch bowls.
Prep Time10 mins
Cook Time25 mins
Rising Time1 hr 30 mins
Total Time2 hrs 5 mins
Course: Bread
Cuisine: American
Keyword: baking, bowl, bread, breadmaking, soup
Servings: 4 bowls

Ingredients

Instructions

  • In a large bowl (or the bowl of a stand mixer), mix together the warm water, yeast, and sugar. Let sit 10 minutes, or until activated and foamy.
  • Add the flour, salt, herbs, and spices. Mix together with a fork.
  • Use your hands (or a dough hook on a stand mixer) to knead together into a ball.
  • Remove dough to a lightly floured counter and knead by hand, about 7-8 minutes, or until you have a semi-smooth cohesive dough. You can also mix with a stand mixer if you prefer.
  • Cover dough in a small amount of oil and place back in the bowl. Cover with plastic wrap and a towel, and set somewhere warm to rise, for about an hour.
  • Cut dough into four.
  • Roll each quarter into a ball and place on a lined baking sheet. Cover with plastic and a towel and let rise somewhere warm for about 30 minutes or so.
  • Mix together the egg and a tablespoon of water and brush over each dough ball.
  • Bake at 400 °F for 25-30 minutes, or until done.

Notes

  1. Measuring flour: I prefer to measure with a scale as it's more accurate when sharing recipes, especially for bread dough.  If you don't have a scale or don't want to use one, then take care when measuring your flour.  Fluff up your flour by stirring it a bit and then use a large spoon to drop the flour into a measuring cup, not packing it down at all.  I use the formula 120grams=1 cup flour.