Bread Machine Bread Bowls
Create the perfect edible vessel for your favorite soups, stews, or creamy dips with this easy Bread Machine Bread Bowls recipe! Designed for convenience, this recipe uses a bread machine to effortlessly knead and rise the dough, resulting in fluffy and sturdy bread bowls with a golden-brown finish. Infused with the comforting flavors of butter and a touch of sweetness, these bowls are as delicious as they are functional. With just a handful of pantry staples like bread flour, warm milk, and active dry yeast, plus an optional egg wash for an elegant sheen, you'll have beautifully baked bread bowls ready to elevate your next meal. Perfect for cozy gatherings or creative meal presentations, serve these enchanting bread bowls with hearty soups or creamy chowders for an unforgettable dining experience!
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Recipe Information
Ingredients
- 1 cup Warm water
- 1 cup Warm milk
- 2 tablespoons Butter
- 2 teaspoons Salt
- 2 tablespoons Granulated sugar
- 4 cups Bread flour
- 2.25 teaspoons Active dry yeast
- 1 unit Egg (for egg wash, optional)
- 1 tablespoon Water (for egg wash, optional)
Instructions
Add warm water, warm milk, butter, salt, and sugar to the bread machine in the order recommended by the manufacturer.
Add the bread flour, then sprinkle the active dry yeast on top of the flour.
Set the bread machine to the dough cycle and let it run its course.
Once the dough cycle is complete, turn the dough out onto a lightly floured surface.
Divide the dough into 6 equal portions and shape each into a round ball.
Place the dough balls on a parchment-lined baking sheet, leaving enough space between them to rise.
Cover the dough balls with a clean kitchen towel and let them rise for 30-45 minutes, or until they double in size.
Preheat your oven to 375°F (190°C).
Optional: Prepare an egg wash by whisking together the egg and water. Brush the tops of the risen dough balls with the egg wash for a glossy finish.
Bake the bread bowls in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Let the bread bowls cool on a wire rack for about 20 minutes before cutting into them.
To use the bread bowls, slice off the top of each loaf and carefully hollow out the inside, leaving a sturdy wall to hold your soup or filling.
Nutrition Facts
Calories |
2336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 271 mg | 90% | |
| Sodium | 5058 mg | 220% | |
| Total Carbohydrate | 420.3 g | 153% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 39.2 g | ||
| Protein | 77.0 g | 154% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 415 mg | 32% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 1075 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
