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Homemade Bread Bowl Recipe

Author Larisha Campbell

Ingredients

  • 1/2 cup very warm water
  • 1 1/2 tbsp granulated sugar
  • 2 1/4 tsp 1 package instant yeast
  • 1/2 cup whole milk
  • 1/4 cup vegetable oil + more for oiling bowl
  • 1/2 tsp salt
  • 2 large eggs
  • 3 3/4 cups bread flour divided
  • 1 egg white
  • 1 1/2 tsp water

Instructions

  1. In a glass bowl, mix the sugar and water together.
  2. Sprinkle the yeast across the top of the water mixture.
  3. Let stand for 10 minutes until yeast is foamy.
  4. In the glass bowl, gently stir in the oil, milk and salt.
  5. In a separate large bowl, measure our 3 1/2 cups of flour.
  6. Pour yeast mixture into the bowl.
  7. In glass bowl, lightly beat the two eggs and add them to the mixture.
  8. Using a wooden spoon, gently stir until a dough forms.
  9. On a lightly floured surface, place dough on top. Use the remaining 1/4 cup of flour and a little bit at a time add flour until dough no longer sticks to your hands.
  10. Knead until smooth. About 3-4 minutes. Don't overwork the dough.
  11. In a large bowl, coated with oil, place dough inside. Roll the ball in the bowl to make sure the entire ball has a light layer of oil on it.
  12. Cover with a towel and let rise in a draft-free, warm place for one hour (or until it doubles in size).
  13. Pull dough out of bowl and punch it down.
  14. Divide dough into 4 equal portions to make large bread bowls. (if you want mini bread bowls you can divide dough into 10 equal portions.
  15. Take one ball and with the sides used to pull apart, pull down the sides towards the bottom of the ball creating a smooth top. Make sure that the all seams are at the bottom.
  16. Place ball on a baking sheet.
  17. Repeat with remaining pieces.
  18. Let rise, uncovered, for another 45 minutes. They will double in size again.
  19. Preheat oven to 425 degrees.
  20. Whisk together the egg white and water and brush onto the top of each piece.
  21. Bake for 18-22 minutes. Each bowl should be golden brown and cooked through.
  22. Cool for 5 minutes before attempting to cut tops off.