Easy Bread Bowls for Stews and Chowder
Warm up your comfort food game with these Easy Bread Bowls for Stews and Chowder, the ultimate edible serving vessels that are as delicious as they are functional. Crafted from a simple yeast dough made with pantry staples like all-purpose flour, olive oil, and a touch of sugar for the perfect balance, these bread bowls bake up golden, crusty, and irresistibly soft on the inside. Their sturdy yet tender texture makes them ideal for holding piping hot stews, creamy chowders, or hearty chili. With just 20 minutes of prep time and easy-to-follow steps, you’ll have six homemade bread bowls ready to impress your family or guests. Whether you’re hosting a cozy dinner or looking to elevate your meal presentation, these bread bowls are a crowd-pleasing way to serve your favorite soups with a dose of rustic charm!
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Recipe Information
Ingredients
- 1.5 cups Warm water
- 1 packet Active dry yeast
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 4 cups All-purpose flour
- 1 Egg
- 1 tablespoon Water (for egg wash)
Instructions
In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy.
Add the salt, olive oil, and 3 1/2 cups of flour to the yeast mixture. Stir until the dough starts to come together.
Turn the dough out onto a floured surface and knead for about 6-8 minutes, adding the remaining 1/2 cup of flour as needed, until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Punch down the dough and divide it into 6 equal portions. Shape each portion into a round ball and place them on the prepared baking sheet, evenly spaced apart.
Cover the dough balls with a towel and let them rest for 15 minutes.
In a small bowl, whisk together the egg and 1 tablespoon of water to create an egg wash. Brush the egg wash over the top of each dough ball.
Bake the bread bowls in the preheated oven for 20-25 minutes, or until golden brown and hollow-sounding when tapped.
Remove the bread bowls from the oven and let them cool for at least 10-15 minutes before serving.
To serve, use a sharp knife to cut off the top third of each bread bowl and hollow out the inside, leaving a thick enough shell to hold your stew or chowder securely.
Fill the bread bowls with your favorite stew or chowder, garnish as desired, and enjoy!
Nutrition Facts
Calories |
2203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 2470 mg | 107% | |
| Total Carbohydrate | 394.5 g | 143% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 26.1 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 91 mg | 7% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 719 mg | 15% | |
*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.
