Homemade Bread Bowls Recipe - Miss in the Kitchen (2024)

FAQs

How do bread bowls not get soggy? ›

An issue that a home cook may encounter is bread bowls becoming too soggy too quickly. To avoid this sad fate, toasting your bread bowl is an easy preventative measure. Above all, a bread bowl's main job is to hold its soupy contents.

Wooden bowls have always been the preferred choice for bread-making because the heat generated by the yeast is retained in the wood, giving the dough an even rise—and because the bowl's high sides protect the dough from drafts.

For serving, cut a large round out of the top of each bread bowl. Scoop out the center (save the center to dunk into soup!) and fill with soup.

First, homemade yeast breads and quick breads should be completely cooled on a wire rack as soon as they're done baking. This prevents the bottom from getting soggy. Keep them in a paper bag (rather than plastic) or consider getting a reusable bread bag ($8.99, Etsy), which will wick away moisture.

Improper Flour Measurement

For best results, measure all ingredients by weight, not volume. You can purchase a basic food scale at most kitchen supply stores or on Amazon. If you undermeasure the flour, your dough will be too wet and result in a soggy, undercooked loaf.

Crafted from the same artisan Sourdough bread used in the classic Bread Bowl, the Double Bread Bowl features a crunchy crust and chewy center that pairs perfectly with all Panera soups, from sweet Creamy Tomato to the cheesy goodness of Broccoli Cheddar.

The most common options are butter, shortening, and cooking oil, and olive oil is one of the best options. Oil in a refillable mister or a store-bought spray oil makes quick work of greasing the bowl.

I have made bowls from cottonwood, soft maple, cherry, butternut, river birch and buckeye. Buckeye is a favorite bowl wood as it carves easily and is light in weight, a characteristic which appeals to the housewife. My preference is cherry because of its interesting grain patterns and the beautiful finish it will take.

Bread bowls can be used to serve chili, New England–style clam chowder, and other thick stews (often, but not always, with a cheese or cream base). Soups with thinner bases are not generally served in bread bowls, as the broth would make the bread get too soggy too quickly.

Bread bowls are casual foods, so don't be afraid to use your fingers to eat the bread once you've finished most of the soup. Unfortunately, bread bowls don't keep well once you've filled them with soup, so eat as much of the bread as you want!

Do bread bowls get soggy? ›

Yes, you may love the taste of grandma's soothing chicken noodles, but brothier soups will soak into the bread's soft, doughy center faster, and leave you with a soggy mess before you're done eating. To preserve your precious bread bowl, opt instead for creamy creations, which will take longer to soak in.

Baking bread from scratch is a pleasurable task but it can become rather frustrating when the product comes out flat. 99% of the time this happens, the problem lies with the yeast used. The quality might be compromised, or you might have applied it incorrectly, or under poor cooking conditions.

Remove dough from the fridge immediately before scoring and baking. Add parchment paper on a large cookie sheet and gently place sourdough bread bowl loafs on the pan seam side down. Score with a razor a small X at the top of each dough boule.

The joke of the video is that bakers get emotional seeing their works of art, their loaves of bread, get turned into a bowl. That's because when it's turned into a bowl, much of the dough is carved out and discarded, which is just a waste of food. Not only should bakers hate it, but we all should!

Most loaves are soggy at the bottom because they've not had the heat but you can simulate that at home by using a hot stone.

How to make a bread bowl. To create the bowl shape simply take one or two bread boules, cut off the tops, and hollow them out. If your bread isn't straight-from-the-oven fresh, you can re-crisp the hollowed-out boules in the oven for a few minutes. To serve, fill the hollowed-out bread up with soup.