Recipe – Homemade simple Bread Bowls for creamy Soups
A perfect and beautiful way of serving a creamy soup – bread bowls. And when they have been made from scratch even better! TiP: Choose a bread that can standup to the soup you want to make. Something more on the heartier side will usually pair better and elevates the whole experience to a round flavor bomb. The bread mix ‘Wurzelbrot‘ is one of the easiest to handle fo this endevor.
Bread bowls are a great carrier for soups that are more on the thicker side. Think of a well seasoned beef goulash, bean or potato soup. You can break off the edges of the bread while you’re emptying the content, so you have everytime the perfect bite. And coming towards the end you can finish the meal by hand like you would eat a hand pie.
How to make bread bowls
The easiest way to make some bready bowls from scratch without having a great flour and yeast at home is with a premium bread mix. For the small bread loaves from the picture and video we’ve used our 2.5 lb Wurzelbrot bread mix. For 5 mini loaves you’ll only need half of the mix.
Ingredients
1/2 Bag of a ‘Wurzelbrot’ mix
360 g / 12.2 fl oz of filtered Water
Timing
Hands-on ca. 15-20 min
Resting 14-15 hrs in total
Baking 20-30 min
Instructions
Step 1 – Prepare the mix as stated on the instructions with only 360 g of water. Stretch & fold the dough for 3 rounds as instructed without the use of the oil. Rest the dough (covered with cling foil) in the fridge for only 10-12 hours.
Step 2 – Take the dough out of the fridge ca. 1 hour before you want to go ahead.
Step 3 – Flour lightly the counter and bring the dough gently onto the workplace. Divide the dough into 5 equal pieces, ca. 180 g / 6.4 oz each, using a digital scale.
Shape the pieces into rounds as shown in the video (click the instagram post). Place them on parchment paper, cover and let rest for ca. 45 min.
Step 4 – Pre-heat the oven – with the iron griddle or Dutch Oven! – to 450°F after 30 min into resting time. Make sure the oven reaches the temperature! (TiP: oven thermometer)
Step 5 – Right before baking cut the top of dough pieces like a ‘ring’ (see video) to give the dough a way to rise in the right direction.
Step 6 – Bake the bread bowls for 20-25 min on the griddle or 15 + 15 min in the Dutch Oven (with + without lid) until golden brown.
Pro TiP – Double Bake: After they’ve cooled for 15-20 min bake them again for ca. 5 min to achieve an extra crusty loaf that easily holds up to the soup.
Serving the Bread Bowls
After the loaves are cooled completely, cut off the top and pull out the crumb with a small fork. Leave about 1/2″ to the edge to keep the bowls sturdy enough. Make sure to cut off the lid to a size that you can easily spoon out the delicious soup.
Good to know: The loaves can perfectly be frozen or preped ahead of time for a quick & cozy cold weather dish. Try this loaded baked potatoe soup from Chew on This and let us know what you think!
Share your loaves! Spread it allover the place! #breadistaworld
