Artisan Bread Bowls

star rating (20) rate this recipe »
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: Five 5" bread bowls

Recipe photo

Hollow out the center of these tasty bread bowls, and fill with stew or chili.

Artisan Bread Bowls

star rating (20) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: Five 5" bread bowls
Published: 01/01/2010

Ingredients

Directions

1) Mix and knead together all of the ingredients—by hand, mixer or bread machine—till you've created a smooth dough.

2) Allow the dough to rise, covered, for 45 minutes; it should become puffy.

3) Divide the dough into 5 pieces.

4) Roll each piece into a ball.

5) Place on a lightly greased or parchment covered baking sheet.

6) Cover the bread bowls with greased plastic wrap.

7) Refrigerate for 4 hours (or up to 24 hours); this step will give the bread bowls extra flavor, and a delightfully crisp-chewy texture.

8) Two or more hours before serving, remove the bread bowls from the refrigerator. Uncover, and let them sit for about 30 minutes while you preheat the oven to 425°F.

9) Just before baking, slash the top surface of the bowls several times to allow them to expand.

10) Bake for 22 to 28 minutes, until the bowls are deep brown, and sound hollow when thumped on the bottom.

11) Remove from the oven, and cool on a rack.

Reviews

1 2  All  
  • star rating 01/15/2015
  • Shona from Boise, ID
  • I followed the recipe to the letter and they turned out perfectly! The dough was in my fridge for 18 hours. They were chewy on the outside and nicely browned as promised. The family loves them! I filled them with a cheddar ham soup. Yum.
  • star rating 11/14/2014
  • mhayes17154 from KAF Community
  • After reading reviews, the 24 hour rise time seemed best. I was taking soup and bread bowls to friend when he got home from the hospital the next day. Then he had to stay a day longer. I rounded the dough after 48 hrs in the 'frig, let it warm up, and baked as directed. It came out of the oven flat. It was too hard to enjoy. Moral: Don't wait more than 24 hours. I will try this recipe again for my family.
  • star rating 04/24/2014
  • Marc from Seattle, WA
  • Like other reviewers, I really wanted to like this recipe. I am an experienced bread baker, and accurately weighed my ingredients and followed the procedure exactly. I let the rolls rise overnight in the refrigerator, and then let them warm at room temperature for 2 hours before baking. They looked decent going into the oven; however, they did not rise very much during baking...and certainly not enough to be used as bread bowls. The crust was great, and was a deep dark brown after only 22 minutes in the oven. However, the resulting bowls were not quite 4" in diameter (although the recipe claims to produce 5" bowls).
    I am sorry you weren't able to get a good rise with these bread bowls. Feel free to give us a call on the Hotline, if you would like to troubleshoot.~Jaydl@KAF
  • star rating 03/08/2014
  • Ann from AZ
  • Just sent a comment--meant to add that I have successfully made bread bowls from another recipe, and wanted to try the KAF recipe as I had just recently attended a traveling KAF class.
  • star rating 03/08/2014
  • from
  • Just sent a comment--meant to add that I have successfully made bread bowls from another recipe, and wanted to try the KAF recipe as I had just recently attended a traveling KAF class.
  • star rating 03/08/2014
  • Ann from AZ
  • The dough balls were nicely risen when they went into the oven, then flattened out and spread out. They took a long time to brown. We really wanted these for dinner for our soup and ended up slicing them to serve along side the soup, instead. I did not put them in the frig at all because I didn't note it early enough in the day and I didn't have room in the frig for a cookie sheet. The bread had a nice taste.
  • star rating 12/21/2013
  • from
  • I wanted to love this recipe- but despite following all directions and using the exact amounts of recommended ingredients my bread didn't rise enough to be used as bowls. Disappointed...
    I am sorry this recipe was a disappointment. We would love to further assist you on our toll free Bakers Hotline, 1-855-371-BAKE. We are here every day and are ready to troubleshoot! Elisabeth@KAF
  • star rating 10/21/2013
  • Liz from Minneapolis
  • I'm rating it a 5 because they turned into delicious mini loaves of bread- but I'm not sure why they didn't rise enough to make adequate bread bowls. My dough was rather sticky so I'm wondering if it needed more flour (I measured by grams and didn't notice how it compared to cups). I also used dry active yeast that I added water to dissolve because I don't use instant yeast. Otherwise the texture was great, good flavor and a crisp crust. I'd make them again because I think its cute to give little personal loaves of bread.
  • star rating 11/08/2012
  • reesedarragh from KAF Community
  • Makes really good bread bowls despite the two changes I made to the recipe. Replaced the pumpernickel flour with rye cos that was what I had on hand. To top it all, I only managed to let the dough rest in the refrigerator for 2 1/2 hour instead of the 4 suggested by the recipe. Despite the drawbacks, the bread bowls came out really good with chewy crust and the bread itself is delicious. Will definitely make this again. If only there is an option for me to submit the pictures I took of the bread bowls on your website. Looks way better and taste way delicious than the national chain bakery cafes.
  • star rating 10/01/2012
  • saurus012000 from KAF Community
  • I know I didn't follow the receipe but I thought I would share my experience anyhow. I made these using the powdered sourdough starter (sold in the catalog here). I aimed for using about 30% starter, so I used 5oz (roughly 1 cup) of starter, kept the flour the same, backed the yeast down to 3/4 tsp, and because the starter was fairly wet I started the water at 8oz and dribbled more in until the dough was soft and slightly tacky. I wanted a little larger bowl, so I made 4 instead of 5 bowls. I proofed them in the fridge for 6 hours and then baked as directed. They came out about 5 inches across-the perfect size for a meal if you use a hearty soup. They tasted great and held up well to the soup (not that they lasted long enough to get soggy, if you get my meaning) even my picky 7-year old loved it.
1 2  All  
bakershotline

Related recipes