These Homemade Italian Bread Bowls are made with simple ingredients and are perfect for filling with comforting and hearty soups!
I am super excited about these homemade Italian bread bowls. They take a comforting, hearty bowl of soup like this Creamy Cajun Potato Soup to the next level!! They are crusty on the outside, soft and fluffy on the inside making them perfect for your next bowl of soup.
If your family is like ours there is always bread with soup so why not just serve the soup in a bread bowl!? This was a first for the kids and the hubby and I don’t think they are going to let me serve them soup any other way now! Oh, well good excuse to eat some extra comforting carbs! 🙂
Don’t be intimidated by these bowls either. Yes, I know they are made with yeast and that scares a lot of people but trust me they really aren’t that hard to make.
I made this dough in the stand mixer but you could also do this by hand or even with your bread machine, just put it on the dough setting. The stand mixer and bread machine will do the kneading work for you but if you are one of those that really like to knead the dough by hand, have at it and knead your stresses away.
This recipe will make 4 small bread bowls but don’t let that word “small” bother you. I was stuffed and so was my husband after one bowl. Oh, and these could also be used to hold your dips for any parties you may be having! Perfect!
Homemade Italian Bread Bowls
- 3 1/2 cups bread flour
- 2 1/4 teaspoons instant dry yeast or 1 .25 oz pkg
- 1 teaspoon salt
- 1 1/4 cup very warm 110-115 degrees F water
- 1 tablespoon olive oil
- 1 egg beaten
- In the stand of your mixer combine the flour, yeast and salt. Add in the water and olive oil and mix just until it starts to combine then switch to the dough hook. Continue to mix until combined on low speed then let knead for 5 minutes. Cover and let rise in a warm place until doubled in size.
- Punch the dough down and divide into 4 equal portions. Shape each into a round circle then place on a lightly greased baking sheet and flatten slightly. Cover and let rise again until double.
- Preheat oven to 425 degrees F. Carefully cut a small slash across the top of each bowl with a sharp knife. Brush the tops and sides of each bread bowl carefully with the beaten egg. Bake for 20 minutes or until golden brown and makes a hollow sound when tapped.
- Cool bowls to room temperature then cut the top of the bread bowl off. Using your hands scoop out the middle of the bread bowl. Fill with your favorite soup or dip and enjoy!