Homemade Bread Bowls for Two

Homemade Bread Bowls for Two are fluffy and light and are amazing filled with a yummy soup or dip. They are easy to make and the bread from the inside can be used to dip with or made into homemade croutons. This small batch recipe makes 2 bowls using just a handful of ingredients and is so much better than store-bought bread bowls.

Table of Contents

• Why I love this recipe
• Substitutions
• How to make a soup bread bowl
• Pro Tips
• Recipe FAQs
• You may also enjoy

Need soup or dip to go in these bowls? Try this Creamy Vegetable Soup, or this Loaded Baked Potato Soup, or this Beer Dip.

Why I love this recipe

These edible bowls are a perfect vessel for dips and delicious soups. Each bowl is an individual serving.

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Substitutions

You can use all-purpose flour or bread flour.

You can use a large bowl and a hand mixer instead of a stand mixer.

How to make a soup bread bowl

Step 1 – In the bowl of a stand mixer add warm water, yeast, and sugar. Set aside for 10 minutes to get foamy and activate the yeast. (see tip #1 below)

Step 2 – To the yeast mixture, add softened butter and salt and, using the dough hook attachment, mix until combined.

Step 3 – Gradually add the flour.

Step 4 – Knead with the stand mixer or by hand for about 5 minutes until the dough is smooth, elastic, and isn’t sticking to the sides of the bowl.

Step 5 – Pour a little oil over the dough and turn it over with a silicone spatula a couple of times to coat.

Step 6 – Cover with a warm damp kitchen towel and place in a warm spot to allow it to rise until doubled about 45 minutes. (see tip #2 below)

Step 7 – After the first rise punch the dough down, cut it into 2 equal pieces, and form them into balls.

Step 8 – For the second rise, place dough balls on a greased baking sheet, or a baking sheet lined with parchment paper, and lightly cover with a piece of plastic wrap sprayed with non-stick spray. Let it rise once more for about 20-30 minutes without touching it.

Step 9 – Preheat the oven to 425 degrees F

Step 10 – Remove the plastic wrap from the dough and bake in the preheated oven for 20 – 25 minutes or until golden brown.

Step 11 – Cool each large bread bowl on a wire rack.

Step 12 – Then, with a sharp knife, cut off the top of the bread bowl like a pumpkin lid when carving a pumpkin. Repeat with the second bowl.

Step 13 – Remove some of the bread from the inside of the bread bowl to hollow it out. Be careful not to create any holes through the crust. Fill with your favorite soup or dip and enjoy!

Pro Tips

Tip #1: To get the right water temperature, hold your finger under the running water. It should just barely feel warm. If you use water that is too hot it will kill the yeast and your dough won’t rise.

Tip #2: If you need a warm place, turn on your oven to 170 degrees F. Once the oven reaches this temperature turn it off then place the covered bowl inside to rise and close the door.

Tip #3: To make this vegan use vegan butter

Recipe FAQs

You may also enjoy

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• Yogurt Flatbread
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