Homemade Bread Bowls Recipe - Miss in the Kitchen (2024)

FAQs

How do bread bowls not get soggy? ›

To avoid this sad fate, toasting your bread bowl is an easy preventative measure.

Wooden bowls have always been the preferred choice for bread-making because the heat generated by the yeast is retained in the wood, giving the dough an even rise—and because the bowl's high sides protect the dough from drafts.

Bread Bowl 101Using a serrated paring knife, insert it sideways, at a downward angle, and cut around the circumference. Using the same knife, on the bottom piece, hold it straight up and down and saw the tip gently around the inside edge, about 3/4″ in from the crust, cutting only about 1″ deep, to create a guideline.

For serving, cut a large round out of the top of each bread bowl. Scoop out the center (save the center to dunk into soup!) and fill with soup.

The video is actually satire, and bakers don't hate bread bowls, but they may find it wasteful as turning a loaf into a bowl involves carving out a significant portion of the dough.

Improper Flour Measurement

For best results, measure all ingredients by weight, not volume. You can purchase a basic food scale at most kitchen supply stores or on Amazon. If you undermeasure the flour, your dough will be too wet and result in a soggy, undercooked loaf.

Crafted from the same artisan Sourdough bread used in the classic Bread Bowl, the Double Bread Bowl features a crunchy crust and chewy center that pairs perfectly with all Panera soups, from sweet Creamy Tomato to the cheesy goodness of Broccoli Cheddar.

The most common options are butter, shortening, and cooking oil, and olive oil is one of the best options. Oil in a refillable mister or a store-bought spray oil makes quick work of greasing the bowl.

Baking bread from scratch is a pleasurable task but it can become rather frustrating when the product comes out flat. 99% of the time this happens, the problem lies with the yeast used. The quality might be compromised, or you might have applied it incorrectly, or under poor cooking conditions.

Prior to baking, brush the risen dough balls gently with egg wash and then spray with water. Using a sharp knife (or a bread lame), score the dough with shallow cuts in an “X” pattern.

How do you eat out of a bread bowl? ›

There's no wrong way to eat a bread bowl, but you might be wondering how to approach it. Treat the bread bowl like a regular bowl of soup and use a spoon to eat the actual soup, chili, or chowder. Then, have fun cutting or tearing apart the bread bowl itself.

They are typically larger than a roll but smaller than a full sized loaf of bread. Bread bowls can be used to serve chili, New England–style clam chowder, and other thick stews (often, but not always, with a cheese or cream base).

It was typically cut into a rough square which food was placed on in lieu of a plate! At the end of the meal the trencher was frequently given as alms to the poor. Later on the dough bowl began to have more of a rounded shape with usually a flat bottom directly in the center so the bowl would be stable.

Whether you brush a thin layer of melted and cooled butter over the inside of each slice of bread or slather on some softened butter (go for the good salted stuff!), it makes a big difference in keeping bread fresh — and provides extra flavor, too.

They are basically a large bread roll, hollowed out and filled with soup – and then you get to eat the bowl! Simply cut out the center of your bread bowl, fill with a delicious creamy soup, and enjoy. Tear off pieces of the bread bowl as you finish your soup, and finish by enjoying the whole bowl itself.