Homemade Bread Bowls
In the spirit of making more food from home, I had to recreate one of my favorite Panera orders, the bread bowl! I paired it with my broccoli cheddar soup, but it would also pair well with any soup, chowders, or mac & cheese!
Homemade bread bowls are a delicious and easy way to elevate your favorite soups. With a crisp, golden-brown crust and a soft, chewy interior, they soak up every bit of the soup’s flavor. Once the soup is gone, the bread bowl itself becomes the perfect treat and the top makes an excellent dipping companion. It’s truly the best of both worlds!
FAQs
What soup goes best with a bread bowl?
While you can technically serve almost any soup in a bread bowl, thicker options work best. Creamy soups and hearty, pasta-filled soups are ideal because they hold their shape and won’t soak into the bread too quickly. Thinner, broth-based soups tend to absorb faster, making the bread soggy before you’re finished eating.
What should I do with the scooped out bread?
The interior bread pieces can be saved for dipping in the soup or homemade bread crumbs!
Can I make bread bowls ahead of time and freeze them?
Yes! Bread bowls last in the freezer for a few months. After baking, let cool completely and DO NOT hollow out. When ready to eat, thaw at room temperature for about 1–2 hours, until fully defrosted. Warm in the oven at 350°F for 5–10 minutes.
How do I store a fresh bread bowl?
Store it at room temperature in a paper bag or loosely wrapped in foil for 1-2 days. If you want the bread bowl to last for up to 1 week, wrap tightly in plastic wrap or place in an airtight bag and store in the fridge. Let it come to room temperature or warm in the oven before serving.
Homemade Bread Bowls
Ingredients
- 1¼ cup warm water
- 2½ tsp instant dry yeast
- 1 tbsp granulated sugar can use honey instead
- 2 tsp salt 3
- 3 cups flour all purpose
- 2 tbsp olive oil
For the eggwash:
- 1 egg white
- 1 tbsp water
Instructions
- In a large bowl combine water + yeast + sugar, stir to combine. Let it stand for 5-10 mins until foamy. Add the flour, salt and olive oil and mix until a dough mixture begins to come together.
- Transfer to a floured surface and knead for about 5 minutes. Add more flour if too sticky. Place the dough in an oiled bowl and cover with plastic wrap. Let it rise on the counter for 1 hour.
- Remove dough from bowl and cut into 3 equal pieces. Form round balls and cover with a towel to let rise once more for 30 mins. They will have doubled in size.
- Preheat oven to 400 F. Coat the dough in the egg wash and bake for 20 mins, until golden brown. Allow to cool before cutting the center out to create a well in the bread.
Made this recipe? Leave a comment below & tag me on Instagram @shelikesmilk !
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[…] To get the true Panera experience, I like to serve this soup in my Homemade Bread Bowls. […]
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