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Copycat Broccoli Cheddar Soup
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Bread Bowls Made Easy

These bread bowls are the perfect way to enjoy your favorite bowl of soup!
Prep Time1 hr 50 mins
Cook Time30 mins
Total Time2 hrs 20 mins
Course: Bread
Cuisine: American
Servings: 4 bread bowls
Author: The Chunky Chef

Ingredients

  • 1 oz pkg active dry yeast .25
  • 1 1/4 cups warm water think warm bath water temperature
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 tsp garlic powder
  • 1 Tbsp olive oil
  • 3 1/2 cups all purpose flour
  • 1/2 Tbsp cornmeal
  • 1 egg white
  • 1 Tbsp water

Instructions

  • In the bowl of a stand mixer (or large bowl if making by hand), add your warm water, sugar,
  • and yeast. Stir to combine and let sit for 10 minutes. This is called proofing the yeast. It
  • should start looking foamy and smell "yeasty".
  • Using your paddle attachment on your mixer (or large rubber spatula), mix in your salt, garlic
  • powder, Italian seasoning, and 2 cups of the flour. Mix until a doughy consistency has formed.
  • Now add in your remaining flour, 1/2 cup at a time, mixing well in between additions. I had to
  • use all my remaining flour, but you may not. Just watch that your dough looks tacky, but not
  • overly sticky.
  • At this point, turn off the mixer and switch to a dough hook. Mix on medium speed for 4-6
  • minutes. This is kneading the dough. It will spiral and pull away from the sides of the bowl,
  • kind of slapping around hitting the sides as it kneads/mixes. It will look smooth and elastic
  • when you are finished.
  • If you're not using a stand mixer, you would turn out your dough onto a floured surface and
  • knead by hand for 6 minutes or so until it becomes smooth and elastic.
  • Lightly oil (I use cooking spray) a large bowl, place the dough in the bowl, turn to coat in the
  • oil, cover with a clean kitchen towel, and place in a warm spot in your kitchen to rise for 40
  • minutes or until doubled in size.
  • Remove dough from the bowl, place it on a lightly floured surface, and punch the dough
  • down. Literally. Punch it a couple times.
  • Divide into 4 equal portions. Take each section and form into a ball. Line a baking sheet with
  • parchment paper (or grease it), and sprinkle with your cornmeal. Place the balls of dough
  • onto the baking sheet, cover, and let rise again, for about 35 minutes.
  • Preheat your oven to 400 degrees. Beat your egg white with water until frothy. Bake your rolls
  • for 15 minutes, then brush with the egg wash mixture. Bake for another 10-15 minutes until
  • golden brown on top. Cool on wire racks.
  • To make them into bowls, simply cut about 1/2" off the tops of the rolls, and scoop out most
  • of the insides.

Notes

** For me, the warm spot in my kitchen is my microwave, yours may be different. I've heard that if your kitchen is drafty, you can fill a bowl with boiling water and place the bowl and your bowl of covered dough in the oven (oven off). The steam from the hot water will create a good environment for your dough to rise.
** Don't toss the insides of your bread bowls, either use for dipping or put into a ziploc bag and save to make breadcrumbs later :)
** This recipe is easily doubled to make 8 bowls or 4 larger bowls.