Shape your bread bowl into any size you like. You can do one big one, two or three slightly larger ones, or whatever! I got you, the idea of baking with yeast can be intimidating. So I want to eliminate any unnecessary steps for you and break things down to be as approachable as possible. This recipe bakes up with a shatteringly crisp, brown crust and an airy, chewy interior, similar to a French baguette or Italian bread. Once filled, it will absorb the flavors and moisture of whatever you put into it, to become softer and even more delicious. HOW TO MAKE A BREAD BOWL STEP 1: MAKING THE DOUGH The blade is only serrated on one side, therefore, the knife cannot just be simply flipped over and used by a left-handed person. However, there are options designed for lefties. Store the bread in a cool, dry place. Enjoy it within 2-3 days. Otherwise, your best bet is to freeze the bread.

Brush with egg wash. Beat an egg with 1 tablespoon of milk to make an egg wash. Lightly Brush the tops of each dough ball with a very thin layer of egg wash. A bread bowl is a round loaf of bread which has had the top cut off and a large portion of the middle hollowed out to create an edible bowl. They are typically larger than a roll but smaller than a full sized loaf of bread.Place the bread on a solid surface such as a cutting board. The best board to use is a high-quality wooden board since you’re essentially using a bread saw. Step 3: With a crusty outside and soft, chewy inside, you will definitely want to make these homemade bread bowls. Fill each with creamy soups like Zuppa Toscana Soup and Roasted Broccoli Cheese Soup. And don’t forget about serving chili in one! And, as a bonus, the tops of the loaves you tear out are perfect for making homemade croutons! Bread Ingredients Cover the bowl with plastic wrap and allow the bread dough to rest for about 30 minutes and relax a little bit before starting the folding process. STEP 2: FOLDING AND RESTING

Lightly dust the balls with flour and use a sharp knife or bread lame to slash the top of the balls with an X pattern. Bake for 25-30 minutes or until golden brown and crusty.

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Bread Bowls are edible bowls of soft, chewy bread that are perfect vessels to hold your favorite soups and salads. Use them for my Bread Bowl Spaghettiand Breakfast Bread Bowl! Bread Bowls After the dough has had its second fold and rest, divide it into 6 individual portions. You are going to make 6 individually portioned bread bowls. (If you want fewer, larger loaves, there’s info on that below.) For the photos you see here I have used a bolognese style meat sauce, my Hidden Veg Ragu. It was the recipe that started me on my blogging journey. You may have seen Bread Bowls at your local Panera Bread or Dominos. They are basically a large bread roll, hollowed out and filled with soup – and then you get to eat the bowl! Simply cut out the center of your bread bowl, fill with a delicious creamy soup, and enjoy. Tear off pieces of the bread bowl as you finish your soup, and finish by enjoying the whole bowl itself. Are Homemade Bread Bowls hard to make?

Divide the dough. Punch down the risen rough, and divide it into 8 equal pieces. Pat them down well to remove any air bubbles and fold them into a tight ball. Make a very small “X” slit on the top of the dough rounds with a serrated knife. Rest. Place the dough balls onto baking sheets lined with parchment paper (3 balls on each sheet), cover them, and set them aside to rest for 20 minutes while you preheat the oven to 400°F (205°C). After the dough has risen for the first time, punch it down. At this point you can either cover the bowl with plastic and place it in the fridge for 1-2 days or freeze the dough in a Ziploc for up to 2 months. When you’re ready to use it allow the dough to thaw overnight in the fridge. Remove the dough from the fridge and form into dough balls. Continue with the recipe as written. Soups + Dips Perfect for Bread Bowls I have used sourdough rolls for this recipe, but I have also made it with just plain white rolls. The type of bread roll you use is up to you, just keep in mind size (if they are too small you won't fit in your filling). In a large saucepan over medium heat melt the butter, then add sliced onions, garlic, carrots, and celery, cooking for 10 minutes.For extra flavor, mix in 1 ½ tablespoons of garlic powder when you add the flour. Or, you can try 1 tablespoon of Italian seasoning, 1 tablespoon of rosemary, or 1 tablespoon of onion powder. The comfortable handle design and the serrated blade makes the fiddle bow knife more of a bread saw than a bread knife. It’s the only knife I feel confident enough to use for cutting bagels that aren’t pre-sliced.