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.
Servings: 4 bowls
Ingredients
- 250 ml warm water 1 cup
- 2 teaspoons active dry yeast
- 1 teaspoon granulated white sugar
- 500 grams all-purpose flour about 4 cups *see notes on measuring flour
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried rosemary
- ½ teaspoon granulated garlic
- ½ teaspoon onion powder
- 1 teaspoon sea salt
- 1 large egg
- 1 tablespoon water
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
- 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.