Homemade Bread Bowls
The key to a good bread bowl is getting a crusty exterior that's sturdy enough to hold soup without getting soggy, while keeping the inside soft and fluffy. This recipe uses a simple, straightforward dough and an egg white wash to get that perfect crust.
Ingredients
- 3 cups warm water
- 1 1/2 Tablespoons active dry yeast 2 packets
- 2 Tablespoons honey
- 1 Tablespoon Diamond Crystal kosher salt
- 1/2 teaspoon garlic powder
- 4 Tablespoons avocado oil
- 7 to 9 cups all-purpose flour
- 1 large egg white
Instructions
- Combine warm water, yeast, and 1/2 teaspoon honey in bowl. Let stand 5 minutes until foamy.
- Mix salt, remaining honey, oil, yeast mixture, and 3 1/2 cups flour in large bowl.
- Add remaining flour gradually until dough pulls from bowl sides.
- Knead 5-7 minutes until slightly tacky. Add flour if needed.
- Place in oiled bowl, cover with towel. Let rise 30-45 minutes until doubled.
- Divide dough into 6 pieces. Shape into tight balls.
- Cut small X on top of each ball.
- Brush with egg white wash.
- Cover loosely with plastic wrap. Let rise 30-40 minutes.
- Preheat oven to 400F.
- Bake 25-30 minutes until golden brown.
- Cool 15 minutes before cutting.
Notes
Makes 6 bread bowls. For softer crust, brush with butter after baking.
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