Homemade Bread Bowls Recipe - Miss in the Kitchen (2024)

FAQs

How do bread bowls not get soggy? ›

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.

Traditional Round Bowls

For artisanal and rustic breads that rely on a more open crumb structure and irregular shape, a round bowl provides ample space for the dough to spread out naturally. It encourages the dough to rise evenly, contributing to a visually appealing and textured final product.

Homemade bread including yeast breads and quick breads like banana bread should be completely cooled on a wire rack as soon as they're done baking. This prevents the bottom from getting soggy.

Let your dough rise enough before baking it

If the dough doesn't fill out with gas, perhaps because it hasn't had time to rise properly, the inside of the loaf will remain soggy and dense as the dough won't bake properly. You should therefore leave plenty of time for your dough to rise.

Baking bread from scratch is a pleasurable task but it can become rather frustrating when the product comes out flat. 99% of the time this happens, the problem lies with the yeast used. The quality might be compromised, or you might have applied it incorrectly, or under poor cooking conditions.

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.

Using a tablespoon, gently pull the inner bread from the round, leaving a 3/4- to 1-inch thickness along the sides. 5. Grab the bread with your hand. With a twisting motion, remove it in one piece.

Large Mixing Bowl(s)

I typically use my large stainless steel mixing bowl, but glass, ceramic, or even plastic will be fine. This is one place where size definitely matters. You want a bowl that's large enough to not only contain your ingredients but allow you to get your hands in there and knead the bread.

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.

They usually keep the inside of the bread bowl on the inside of the lid part. I then rip off pieces and dip them into my soup.

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.

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! There are enough people in the world with food insecurity that we shouldn't be throwing out perfectly good bread.

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.