Bread Bowl Recipe - The Easy Way! · Chef Not Required... (2024)

FAQs

What is the best bowl to make bread in? ›

Pretty much any bowl will do, but I suggest you go with a round stainless steel one: they are easy to clean, and the roundness helps in mixing the dough when working with a plastic scraper (see below).

An issue that a home cook may encounter is bread bowls becoming too soggy too quickly. To avoid this sad fate, toasting your bread bowl is an easy preventative measure. Above all, a bread bowl's main job is to hold its soupy contents.

To serve, fill the hollowed-out bread up with soup. In the case of French Onion Soup, top with cheese and pop them in the oven. Set your bread bowl on a plate or in a shallow bowl. Eat the soup with a spoon and eat the delicious, broth-soaked bread with your hands!

“The proper technique is to place the bread on your cutting board and open your hand as if you're about to give someone a high-five. Place your hand on top of the bread to keep it horizontal, and cut at a 45-degree angle using your serrated bread knife.

Crafted from the same artisan Sourdough bread used in the classic Bread Bowl, the Double Bread Bowl features a crunchy crust and chewy center that pairs perfectly with all Panera soups, from sweet Creamy Tomato to the cheesy goodness of Broccoli Cheddar.

For serving, cut a large round out of the top of each bread bowl. Scoop out the center (save the center to dunk into soup!) and fill with soup. Cover and store leftover bread bowls at room temperature for a couple days or in the refrigerator for 1 week.

Unfortunately, bread bowls don't keep well once you've filled them with soup, so eat as much of the bread as you want!

The joke of the video is that bakers get emotional seeing their works of art, their loaves of bread, get turned into a bowl. That's because when it's turned into a bowl, much of the dough is carved out and discarded, which is just a waste of food. Not only should bakers hate it, but we all should!

Assuming that some or all of it isn't used as part of the filling, the soft insides are usually made into breadcrumbs for use elsewhere.

They are basically a large bread roll, hollowed out and filled with soup – and then you get to eat the bowl! Simply cut out the center of your bread bowl, fill with a delicious creamy soup, and enjoy. Tear off pieces of the bread bowl as you finish your soup, and finish by enjoying the whole bowl itself.

How were antique bread bowls used? ›

Traditionally, this type of bowl was used for bread making. The ingredients were mixed and kneaded into dough in the bowl, then covered with a cloth and left to rise.

Use cold water, not hot

Use cold water and soap to do the first round of cleaning of bowls and utensils, giving them a good soak if you need to. (Just avoid soaking wooden spoons and rolling pins!) Once the big lumps of dough are gone, you can switch to warm water again.

A bread knife can be used for much more than cutting sourdough bread. Compared to a straight-edged chef's knife, the bread knife's serrated edge does a great job of cutting through items with thick skin (like tomatoes) or even delicate items like pastries and cakes.

Use a serrated knife. The bigger, the better. Get your free hand right onto the loaf so that you have a wide grip. When you cut go for a sawing motion, letting the blade do the work.

Generally, a bowl with a capacity of at least twice the volume of the dough is recommended.