Easy Homemade Bread Bowls Recipe

Homemade bread bowls make a great presentation for serving thick and hearty soups like New England Clam Chowder. Bread bowls can be made in a variety of sizes ranging from individual serving size to larger bowls for parties and game day. Bread bowls are perfect for serving homemade chili, stews, hummus, crab or spinach dips.

Ingredients:

2 tablespoons active dry yeast
2 1/2 cups warm water (115 degrees F.)
2 teaspoons sea salt
2 tablespoons vegetable oil
1 tablespoon wheat gluten
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon granulated sugar
7 cups unbleached all-purpose flour
Cornmeal, for dusting
Egg wash - one egg white, 1 tablespoon water, lightly beaten

Directions:

In the work bowl of a standing mixer, dissolve the yeast and sugar together in the warm water. Let stand until frothy, about 10 minutes.

Add the sea salt, vegetable oil, wheat gluten, garlic powder, onion powder and half the flour to the yeast mixture. Using the bread hook, mix on speed setting #2 for 1 minute.

Add in the remaining flour, 1/2 cup at a time, scraping down the bowl after each addition. Continue mixing and kneading on speed setting #2 until the dough forms a ball, about 2-3 minutes. Look for the dough to no longer be tacky and leaves the sides of the work bowl clean. After kneading for several more minutes, the dough should have a creamy color, slightly elastic texture and smooth surface resembling the skin of a honeydew melon.

Coat a large bowl with a little olive or vegetable oil. Drop the dough in the bowl and turn to coat with oil. Flip the dough over in the bowl so that entire surface of dough ball is coated lightly with oil then cover the bowl with a clean cloth.

Allow the dough to rise in a warm location that's free from drafts until doubled in size, about one hour.

Turn the dough out onto a lightly floured surface and punch down. Divide the dough into six equal portions. Shape each portion into a 4 inch round ball.

Place individual rounded loaves on a parchment-lined baking sheet sprinkled with cornmeal. Cover loosely with a clean kitchen cloth and allow dough to rise in a warm, draft-free location. Dough is ready when doubled in size, about 45 minutes.

Preheat oven to 400 degrees F. In a small cup or bowl, beat together the egg white and 1 tablespoon water to make an egg wash. Brush the egg mixture onto the tops and sides of each loaf.

Bake the loaves for 15 minutes then remove from oven. Brush the exposed surfaces of the bowls with the remaining egg wash. Return to the oven and bake an additional 15 minutes, until golden brown.

Immediately remove the bread bowls from the sheet pan and cool completely on wire racks for at least 30 minutes.

To make the bowls, cut an approximate 1-inch thick slice, evenly from the top of each loaf. Carefully pinch and remove the bread from the center of each bowl, leaving 1/2-inch thick shells.

Ladle or spoon the chili, chowder or dip into bread bowls and serve.

Ultimate New England Clam Chowder Recipe