Bread Bowls for Chowder/Soup/Salads

I wanted to make bread bowls, and when researching, found a lot of recipes that required putting dough over an oven-proof bowl before baking. The problem was, I didn’t like the looks of those “Bread Bowls”.  I was picturing the bread bowls that are hollowed out of loaves of bread.  Then, I found that Red Star Yeast had the perfect recipe for the type of Bread Bowls I wanted. I decided to try it out.

This recipe makes 3 large bread bowls.  It does not require long risings and so can be made in 2 hours.  I followed the recipe as given and was very pleased with the results and will definitely be making them again.  The bread has a delicious flavor and was crispy on the outside while soft on the inside.  It made great containers for my Clam Chowder.  Don’t waste the bread that you hollow out – it would make great croutons/breadcrumbs.  Many thanks to the folks at Red Star Yeast for a great recipe!

Combine in mixer bowl and mix with the paddle attachment for 4 minutes on medium speed:
1 cup Bread Flour
2-1/4 tsp. Active Dry Yeast
1 tsp. Salt
1-1/2 tsp. Sugar
1-1/4 cups Warm Water

Add and continue to mix for 5 -7 more minutes: (I had to add a couple more drops of water to make the dough come together.)
2-3/4 cup Bread Flour

Cover the bowl and place in warm, draft-free place until doubled.  After the first rise, punch down to remove the air bubbles.  Divide the dough into 3 equal pieces, roll each into round balls.

Place the 3 balls of dough on a greased cookie sheet sprinkled with cornmeal.  Cover with greased plastic wrap and again transfer to a warm, draft-free place to double.

Brush each loaf with cold water before placing in preheated 425 degree oven 25 to 30 minutes.  I also threw some ice on the bottom to create steam, because I wanted a crisp crust.  See how perfect they turned out?

To make bowls: Cut a thin slice (1/4″) off the top. Hollow out the inside, leaving half-inch thick sides. Place the bread bowls back on the baking sheet in a 300 degree oven for 10 minutes to crisp/dry out.  (I did not do this step and suspect it’s only necessary if warming up the bowls)


About bakingway

Baker/Pastry Chef for over 25 years.

Posted on January 18, 2011, in Breads, Recipes and tagged , . Bookmark the permalink. 4 Comments.

  1. I made a similar recipe last year with my broccoli cheddar soup, do you just love bread bowls?

  2. about bread bowls is that you can eat the container once you have finished ..

  3. Hi…
    very useful have mention that very profitable message.i like it.i am really appreciate with your blog ..this is look like at cooking tutorial blog very nice great stuff…..
    Thanks for sharing this info..

    Serviced Apartments London

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