Homemade Bread Bowls Recipe

These last few months have been long and cold for us here in Utah.  We tend to eat soup by the gallon during the winter to try and warm up.  Nothing goes better with soup than a nice, warm bread bowl!  They were so easy and delicious, I will never buy them from the bakery again!

Homemade Bread Bowls Recipe:
(Makes 6 bread bowls)
2 cups + 4 Tablespoons warm water
2 packages of active dry yeast (5 1/2 teaspoons)
1/2 cup (1 stick) butter, melted
2 Tablespoons granulated sugar
3 teaspoons salt
6 1/2 cups all-purpose flour
Using a stand mixer or large mixing bowl, add warm water and sprinkle in yeast.  Let dissolve for a few minutes until yeast becomes foamy.  Add melted butter, sugar and salt and mix until combined.  Gradually add flour.  Once combined, allow your mixer to knead the dough for about 5 minutes (you could do this by hand if you weren’t using a mixer, but it may get a little tiring!).  Punch dough down and form into 6 equal sized balls.  Place on a greased cookie sheet and let rise until doubled.  Preheat oven to 425 degrees and bake for 20-25 minutes, or until golden brown.  Let cool and cut off the top, remove some of the bread from the inside and fill with soup or dip.
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  1. says

    Ooo, this is definitely what we’re having for dinner! With a creamy chicken broccoli soup. Thanks for the recipe! Have you done them with wheat flour? I decided to try it half & half with fresh ground wheat flour and AP flour.

  2. says

    I just made these for dinner tonight (potato soup) and can not wait to dig in, just waiting on my husband to get home!! The smell so good it’s not funny and my kids are dying to get theirs! Thanks for sharing this easy recipe!!

  3. Alex says

    I tried this tonight for my family, it didn’t turn out as well as I hoped. I let the bread rise once as directed, and unfortunately it deflated in the oven. I haven’t tasted the bread yet, but they’re basically discs. Next time I make this I will definitely let it rise once before shaping, and then once after shaping into balls. Thanks for the recipe though!

  4. Kerry says

    My mom loves this recipe (and now bread bowls) to pieces, and she even wants to make them now! Thank you so much for posting this, they turned out great when I made them, and I’m working on making my own recipe to fit my own needs.

  5. Rachel says

    I made these for a missionary dinner and they flopped. :( I was so bummed! I was hoping they would rise nicely and be fluffy, but they barely rose and turned out flat. We could barely get any soup into the bowls. Any ideas what went wrong?

    I’ve been baking/cooking since my youth, and I cook every meal (I mean every single meal) from scratch, so it’s not like I don’t know how to follow a recipe. I’m at a loss… please help!

  6. Rachel T. says

    I made five batches of these this week. I had the best
    Luck when I didn’t let them rise too much into the discs. Also I put them
    Them in a slightly warm oven to rise and my baking time was a
    Shorter than recipe

  7. Betsy says

    Mine just came out of the oven and they rose to double size but I don’t see how even doubling in size is enough to make these big enough to hold soup! Mine aren’t as big and round as the picture. Are you positive they don’t need 2 risings? I’ve been toying with all kinds of yeast dough recipes lately and every single one of them require 2 risings.

  8. Terry says

    What a great blog! You six sisters are so cute! How fun it would be to have so many sisters, (coming from only boys!) ha.. Love your recipes! About to try the bread bowls. I think they will turn out great!
    Keep up the good blog!

  9. Mercury says

    Has anyone tried making a GF version of this with GF flour? My hubby has ibs and has to eat gf bread and I’m finding it very difficult to make at home. And he loves/misses rolls like this so I would hate to make it regular for me and our son and him miss out on bread bowls :(

  10. Pattie says

    I just came across this recipe and want to make it with home made clam chowder. Since I am freezing some of the soup, can the bread bowls be frozen before baking and then baked as needed? I guess I’d have to thaw before baking, but I’d like to bake them fresh as needed. Any suggestions?

  11. Christy says

    I made these today with the chicken chili soup recipe from your cookbook. Delicious! They didn’t look like what I was expecting from a “bread bowl” as they were flatter, but I was still able to cut the tops off and fill with the soup. I think this recipe would also make wonderful hamburger buns, making 8 or maybe even 10 smaller balls of dough. It was certainly one of the fastest yeast recipes I’ve ever made. Thank you!

  12. Sarah says

    Is there a trick to shaping these? The bread is delicious and airy and the recipe was quick but my bread bowls turned out to be small bread loaves. They were like 2 inches high and 5 inches wide. How you you get them to rise up instead of out?

  13. Wendy says

    No egg in the bread bowl recipe??? And don’t let it rise twice??? I’ve made many yeast bread recipes and always have egg and rise twice. Don’t want to get that wrong and waste 6 cups of flour…. Thanks for the recipe!

  14. Sue says

    I made these tonight and my bread also turned out pretty flat, like others have noted above. I was wondering if it was because I put the melted butter into the yeast and water mixture when it was hot, just after I melted it. Maybe that killed some of the yeast? Next time I would try maybe letting the butter cool for a while or adding it after the flour. We didn’t put soup into the bowls but the bread went well with our soup. Thanks!

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