- Dish type
- Yeast bread
You may have seen them in shops, but all the better to make your own bread bowls at home! Lovely when served with a creamy vegetable or potato soup or with chilli con carne. They freeze well for up to 1 month, if desired.
544 people made this
- 2 (7g) sachets dried active baking yeast
- 600ml warm water (45 degrees C)
- 2 teaspoons salt
- 2 tablespoons vegetable oil
- 875g plain flour
- 1 tablespoon polenta (cornmeal)
- 1 egg white
- 1 tablespoon water
MethodPrep:30min ›Cook:30min ›Extra time:1hr15min rising › Ready in:2hr15min
- In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- Add salt, oil and 1/2 of the flour to the yeast mixture; beat well. Stir in the remaining flour, 50g at a time, beating well with an electric mixer at medium speed after each addition.
- When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
- Punch dough down, and divide into 8 equal portions. Shape each portion into a 10cm (4 in) round loaf. Place loaves on lightly greased baking trays sprinkled with polenta. Cover and let rise in a warm place, free from draughts, until doubled in size, about 35 minutes.
- Preheat oven to 200 C / Gas 6. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
- Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
- To make bowls: Cut a 1cm thick slice from top of each loaf; scoop out centres, leaving 2cm-thick shells. Fill bread bowls with hot soup and serve immediately.
Reviews & ratingsAverage global rating:(593)
Reviews in English (483)
Excellent recipe. I have made it twice, the second time making six bowls instead of eight, so they were a bit larger and taller and easier to remove the bread. Be sure to bake the loaves long enough so they sound hollow when tapped. They get a nice golden color and great crust. This recipe is a winner!-21 Feb 2014
The only reason why I am knocking off a star is that I think you should make the recipe int0 SIX bread bowls, not 8... the size you get making six seems perfect. I also did olive oil instead of veg., and I added 1 tbsp. of sugar. I used entirely bread flour, not all purpose. I took the advice of another reviewer and let it rise with a steaming pot in the oven-- worked great! We ate this with "Super Sloppy Joes" (search for it) in the middle with cheddar cheese on top. Deliciously filling. One thing to remember though-- making six bowls means they need a little extra time in the oven, maybe 5 minutes or they are a tad doughy.-24 Feb 2006
These were very good but a bit time consuming. They baked up nice and crispy on the outside, just a tad doughy on the inside still. Next time, I will bake 2 or 3 mins. longer. I used bread flour instead of all-purpose, perhaps that had something to do with it. I cut back on the salt to 1-1/2 tsp., next time I will add the whole amount. As per others' recommendations, I used olive oil and added a Tbsp. I made 6 bowls, which were a good size, but very filling. (A secret I learned from Alton Brown from the Food Channel - place the dough in an oiled bowl or tall container. Cover with a cloth. Boil water and pour into a bowl. Place both in the oven. The steam creates the perfect temperature for rising the dough. Works great every time!)-16 Jan 2006