If you never slurped your soup from a bread bowl, let’s change that today.

This bread bowl recipe offers really light and airy dough with a crispy outside. Holy moly.

Bread Bowl

Ingredients:

2 1/4 teaspoons active dry yeast
1 1/4 cup warm water (between 100° and 115° Fahrenheit)
1 tablespoon granulated sugar
3 cups flour
1 tablespoon olive oil
1 teaspoon salt

Instructions:

1. Combine sugar, yeast and warm water in a bowl. Wisk to dissolve and let it sit for about 15 minutes.
2. Add flour, salt and olive oil to the yeast mixture.
3. Mix on medium-low speed with dough hook attachment. If you don’t have a mixer, combine and knead until forms into ball.
4. Add dough to greased bowl and let it rise for at least an hour. You know the drill – let it double in size.
5. Once it’s doubled in size, pour out on lightly floured surface and divide into 4 pieces.
6. Mold each piece into a ball. This is done by pulling dough down and tucking under to make the top relatively smooth. If it’s not perfect, that’s okay! Mine was in NO way smoooooooooth.
7. Let rest for at least 30 minutes. This will allow bowls to rest and rise again.
8. Preheat oven to 350° Fahrenheit.
9. Slice top. Mix egg and a splash of water. Apply eggwash to top of dough.
10. Bake for ~25 minutes.
11. Let rest completely before removing top.

Looking for a great accompaniment for the bread bowl? Don’t miss the Broccoli Cheddar Soup!

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