We’re all about baking and cooking from scratch here. Homemade serving vessels might be taking things a bit too far, though. Gently nestling flattened pieces of dough on upturned bowls seems so… homely. I feel like scrapbooking or knitting a sweater after making bread soup bowls.
These are always fun to have on hand whenever soups and stews are on the menu, though. Aside from a less cluttered kitchen sink, the bread bowls itself are actually worth eating. These are nothing like the stale leathery bread bowls tougher than tupperware.
This recipe for bread soup bowls is quick and easy. Get the dough started before preparing dinner and the bowls be done by the time your soup starts simmering.
recipe adapted from Richard Bertinet’s Dough: Simple Contemporary Breads
Yeastspotting at Wild Yeast Blog
Bread Bowls for Soups and Dips
makes 4 to 8 bread bowls, depending on size
Ingredients Volume Ounces Grams all-purpose flour 2 cups 9 255 semolina or whole wheat flour 1 tbsp 0.3 8 instant yeast 3/4 tsp salt 1 tsp water, lukewarm 3/4 cup 6 170 olive oil or melted butter 2 1/2 tbsp 1.2 35 herbs and ground spices (optional)
Mix Mix together all of the ingredients until a shaggy ball of dough is formed. Knead 6 to 8 minutes, until a smooth ball of dough is formed. Rest 30 minutes Preheat Oven 400ºF / 205ºC Prepare a sheet pan lined with parchment or silicone and 4 to 8 ovenproof bowls. I used ramekins and pyrex bowls. Lightly coat the bottoms with oil or nonstick spray. Lay herbs and/or spices on top of the upturned bowls (optional). Divide 4 to 8 pieces Rest 10 minutes to allow the gluten to relax and make flattening easier. Shape Flatten the pieces of dough into circles about 1/4- to 1/2-inch thick. Pop any large bubbles and lightly brush with oil or melted butter. Lay on the prepared upturned bowls, oiled side down, and gently pat down to eliminate air pockets.
Bake Bake for 20 to 25 minutes at 400ºF / 205ºC, rotating the pan halfway through baking. Cool At least 15 minutes