Italian Bread Bowls
Transform your soup nights with these homemade Italian Bread Bowls, perfect for serving hearty soups, stews, or creamy chowders in an edible, rustic vessel. These golden, crusty bowls are made from scratch using simple pantry staples like all-purpose flour, olive oil, and yeast, ensuring a soft, fluffy interior and a sturdy exterior that’s ideal for holding warm, comforting fillings. With just a few steps—including kneading, a double rise, and a finishing touch of egg wash for that bakery-style sheen—this recipe achieves professional-quality results right in your kitchen. Whether you’re hosting a dinner party or looking for a cozy family meal, these versatile bread bowls will elevate your presentation and flavor game.
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Recipe Information
Ingredients
- 360 ml Warm water (110°F/43°C)
- 2 tbsp Granulated sugar
- 2.25 tsp Active dry yeast
- 2 tbsp Olive oil
- 2 tsp Salt
- 480 grams All-purpose flour
- 1 large Egg
- 1 tbsp Water (for egg wash)
Instructions
In a large mixing bowl or the bowl of a stand mixer, combine the warm water and granulated sugar. Stir until the sugar dissolves.
Sprinkle the active dry yeast over the water and let it sit for 5-10 minutes, or until it becomes frothy.
Add the olive oil, salt, and 360 grams (3 cups) of the all-purpose flour to the bowl. Mix until a sticky dough forms.
Gradually add the remaining 120 grams (1 cup) of flour, a little at a time, until the dough pulls away from the sides of the bowl and is no longer sticky.
Knead the dough for 8-10 minutes by hand on a floured surface, or for 5-7 minutes using the dough hook attachment on a stand mixer, until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, turning it to coat the surface with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free area for 1 hour, or until doubled in size.
Punch down the dough and divide it into 6 equal portions. Shape each portion into a round ball and place on a parchment-lined baking sheet, spaced evenly apart.
Cover the dough balls loosely with a kitchen towel and let them rise for another 30-40 minutes, or until they have doubled in size.
Preheat your oven to 400°F (200°C).
In a small bowl, whisk together the egg and 1 tablespoon of water to create an egg wash. Brush the egg wash over the surface of each dough ball.
Using a sharp knife or bread lame, cut a shallow X on the top of each dough ball.
Bake in the preheated oven for 20-25 minutes, or until the bread bowls are golden brown and sound hollow when tapped on the bottom.
Remove the bread bowls from the oven and let them cool slightly on a wire rack.
To use as bread bowls, slice off the top of each loaf and hollow out the center, leaving about 1/2 inch of bread around the edges to create a sturdy bowl.
Fill the bread bowls with your favorite soup, stew, or chili, and serve immediately.
Nutrition Facts
Calories |
375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 662 mg | 29% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 4.4 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 102 mg | 2% | |
*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.
