Let’s make four-ingredient homemade bread bowls that are sturdy enough to hold soups, stews, and pasta!
I love to serve this hearty Greek lentil soup (fakes recipe) in these bowls! This really takes a simple soup and bread combo to another level.
Check out why you HAVE to make these little bread bowls:
If you enjoy making homemade breads and soups, try my recipe for easy crusty bread, too.
Why you’ll love them!
- Showstopper: Who wants to eat their soup from a standard old bowl if you can have your own edible bowl? No one…absolutely no one.
- 4 ingredients: Plus water. So simple.
- Homemade: There is something so cosy about homemade bread and rolls – these bowls are no exception.
- Budget-friendly: Making your own artisanal bread bowls is cheaper than buying them…plus…there’s no trip to the bakery needed either.
Watch the short video tutorial
Ingredients
Here’s what to round up to make 4 of these little bread bowls:
- Hard flour: Also known as bread flour, it is ideal for bread-making thanks to its high protein content, which helps in gluten development. This results in a stronger dough structure and better rise. It's particularly suited for hearty bread bowls that need to hold their shape and structure well.
- Salt: Salt regulates yeast activity, slowing down fermentation slightly and strengthening the gluten structure.
- Yeast: Active dry yeast or instant yeast can be used. Yeast is the leavening agent responsible for the bread's rise by fermenting sugars in the dough, producing carbon dioxide gas.
- Warm water: This activates the yeast and helps dissolve the other ingredients. It should be around 105°F to 115°F (40°C to 46°C) to activate the yeast without killing it. Cold water can slow down yeast activity, resulting in a longer rise time.
- Olive oil: This adds flavour, richness, and moisture to the bread dough. It also contributes to a softer crumb and a more tender crust. Try find Greek olive oil if you can! Of course…
What dish to bake them in
I use small Casserole dishes and they do the trick perfectly! They have a diameter of 160cm and a depth of 70cm.
And here is how the bread looks inside them once cooked!
Top tips for making homemade bread bowls
I mean, these bread bowls are just SO easy. Having said that, here is what to do to get the very best results:
- Choose the right flour: Choose a high-protein hard flour, such as bread flour, for better gluten development and a chewier texture. This will give your bread bowls a sturdy crust.
- Knead thoroughly: Proper kneading ensures the gluten, which gives the bread its structure and texture. Knead the dough until it's smooth and elastic, which usually takes about 8-10 minutes by hand or 5-7 minutes with a stand mixer.
- Allow enough proofing time: Give the dough enough time to rise properly.
- Bake until golden brown: Bake the bread bowls until golden brown on the outside and sound hollow when tapped on the bottom. This indicates that they are fully baked and have a crispy crust.
- Cool completely before serving and cutting: Allow the bread bowls to cool on a wire rack before serving. This helps prevent them from becoming soggy and allows the flavours to develop fully.
How to use these bowls
Of course, my number one purpose for these bowls is to fill them with a portion of homely soup.
Aside from my favourite Greek lentil soup, try using these bowls as a receptacle for my Greek bean soup!
You could also fill them with your favourite chili recipe or a ladle of veggie, lamb, or chicken stew. These little bowls are also nifty to serve steaming spaghetti (or any pasta) in.
Fill them with hummus, tzatziki, or any of your favourite dips, and serve them with a platter of veggies, breadsticks, and other dippers. Another fun idea is to fill and serve salads in them!
What about using them as breakfast bowls? Yes….fill them with creamy scrambled egg, crispy bacon, and pan-fried mushrooms! Ok, I’m done…you’ve got enough to work with here…
FAQs
Are you just whizzing through this article? If so, here are a couple of notes not to miss:
Can I use all-purpose flour instead of bread flour?
While all-purpose flour can be used, bread flour is better because of its higher protein content. It’s this protein that gives the chewier texture and better structure for the bread bowls. If using all-purpose flour, the texture may be slightly different, but it should still work.
How can I store homemade bread bowls?
Once cooled completely, store the bread bowls in an airtight container or resealable plastic bag at room temperature for up to 2 days. You can also freeze them for longer storage. Thaw frozen bread bowls at room temperature before reheating.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it overnight for a slower fermentation process, which enhances flavour development.
How do I reheat them?
To reheat bread bowls, preheat your oven to 350°F (175°C), then wrap the bread bowls in aluminium foil and place them in the oven for about 10-15 minutes until heated through. Alternatively, you can microwave them for a shorter time, but the crust may not be as crispy.
Can I make gluten-free bread bowls?
Yes, you can make gluten-free bread bowls using a gluten-free flour blend specifically formulated for bread-making. Keep in mind that the texture and flavour may differ from traditional bread bowls made with wheat flour.
How do I prevent them from becoming soggy when filled with soup?
You should be fine! But if your concerned, toast the insides a little before filling them with soup or stew. You can also thicken the soup slightly or serve it on the side for dipping to minimize absorption.
Can I make smaller or larger bowls?
Yes, you can adjust the size of the bread bowls according to your preference. For smaller bread bowls, divide the dough into smaller portions before shaping, and for larger ones, use larger portions of dough. Adjust baking time accordingly.
How can I add flavour to the bread bowls?
You can add various flavours to the bread bowls by adding in herbs, cheese, garlic, or spices into the dough.
Can I use a bread machine to make the dough?
Yes, you can use a bread machine to mix and knead the dough for bread bowls. Follow the manufacturer's instructions for the dough cycle, then proceed with shaping and baking the bread bowls.
📖 Recipe
Homemade Bread Bowls Recipe
Equipment
- 4 Casserole dishes (diameter 170cm, depth 70cm)
Ingredients
- 900 grams high protein bread flour (for dough)
- 100 grams high protein bread flour (for dusting)
- 1 tablespoon salt
- 1 tablespoon dry active yeast
- 700 ml water (warm)
- 2 tablespoon olive oil
Instructions
- Place the flour in a large bowl
- Add the salt and the yeast
- Mix it all together
- Add the warm water to the mixture, now mix it well until you have a gooey dough.
- To another bowl add the olive oil around the inside.
- Transfer the dough to the new bowl. Cover and let sit in a warm place until it doubles in size. (usually 1 - 2 hours, but depends on the temperature)
- Once doubled, place some flour on your bench and tip your dough onto it. Then sprinkle some more flour on top.
- Fold the dough 4-5 times and then divide it into equal pieces
- Once you have separate pieces of dough, add some more flour to each piece.
- Make sure you have flour on your hands - fold the dough pieces again 4-5 times and then shape it into a nice round ball. Add more flour to the dough as you need, to help create a nice smooth texture on the outside. (My dough balls end up around 400 grams each)
- Cover the dough balls with a towel and let them sit for 10 minutes.
- Place your casserole dishes into the oven (or anything with a lid that is a good size and is oven friendly) and then pre heat the oven to 220 degrees Celsius.
- Carefully remove your casserole dishes, and sprinkle some more flour onto the bottom.
- Place your dough balls inside and sprinkle some more flour on the top.
- Place your dishes back into the oven and cook with the lid on for 30 minutes.
- After 30 minutes, remove the lid and allow to cook for another 15 minutes to brown up.
- Once it done, carefully take out the oven and let the bread rest before cutting.
- Cut a lid at the top of the bread
- Slowly slice around the inside
- Remove the inside of the bread
- Add your desired food to the bread
- Serve and enjoy!
Video
Anna Lass says
Can you tell me the size of the casserole dishes you used in this recipe?
Nikolopaa says
Hey Anna 🙂 They have a diameter of 160cm and a depth of 70cm.
Sophie Mouzakitis says
Hi can I have the recipe for thr greek spaghetti please thank you.
Nikolopaa says
Hey Sophie 🙂 I have yet to publish one, but will be doing so soon!