This recipe is perfect for serving with your favourite soup, curry or dip!
This Bread Bowl recipe is perfect for beginners. It’s so simple with only a handful of ingredients and creates a sturdy bowl-shaped loaf of bread. These have an amazing crusty exterior and soft fluffy centre. Add some warm soup, curries or even creamy dips and you have a perfect meal that everyone will enjoy.
Just 4 ingredients:
Yes just 4 ingredients to make these crusty on the outside and soft on the inside bread bowls. You will definitely impress your family and friends with this recipe!
- Water. The water needs to be warm: too cool and your yeast won’t activate and if it’s too hot, you’ll kill your yeast.
- Yeast. Active dry. You want that beautiful airy feel to the bread which is due to the yeast reacting to the water and flour.
- Flour. I’ve tested this recipe using all-purpose and bread flour. You can use either for this specific recipe.
- Salt. Our bread bowls need to taste good and not just look good! So a little salt goes a long way
Quick tip for Rising Dough
An awesome tip I learnt when waiting on your dough to rise, especially if it is a bit of a cold day. Once you have your kneaded dough and placed it in a bowl to rest. Place the bowl in the microwave with the door slightly open so that the light is on. The light in the microwave generates a good amount of heat to make your dough rise quite quickly. (Please do not microwave your dough, lol)
Storing and Freezing
One bread bowls are baked, keep in an airtight container or sealed bag to last from 3-5 days at room temperature.
Dough: To freeze the just the dough, After the first rise session, deflate the dough by placing a fist into the centre of it. Then store in an airtight container or bag for up to 2 months. When you are ready to use your dough, remove from the freezer and let it thaw overnight in the refrigerator. Then continue with recipe as per normal.
Baked Bread Bowls: Store in an airtight container or freezer bags and breeze for up to 3 months. When ready to use, thaw at room temperature and warm in the oven. This is my better option when it comes to freezing the bread. I find that it is a lot less work when you need them and already has that perfect shape.
This bread bowl is more than just for a pretty display, it is edible and delicious! So don’t just scoop your soup out of it with a spoon; my favourite is to tear bits of bread from the sides and dip it into the soup, curry or dip. If you have ever had a South African “Bunny Chow“,( a uniquely South African street food made up of a spicy curry served in a hollowed-out loaf of bread.), this is a close alternative for individual curry bowls that look amazing and great for dinner parties.
- 3 and ⅓ cup All Purpuse Flour
- 1 packet Instant Dry Yeast
- 1 tbsp Salt
- 1 and ½ cups warm water
- Olive oil to grease the bowl
- In a large mixing bowl, whisk together all the dry ingredients.
- Add the warm water to the bowl and stir until combined.
- On a floured surface, knead the dough for about 7 minutes. The consistency of the dough should be smooth and elastic.
- Grease a clean bowl with olive oil, and place the dough in the bowl, and rub a little oil over the top of the dough as well. Cover the bowl with a towel and let rise until doubled in size, about 1 hour. You canuse my microwave trick mentioned above.
- Gently deflate the dough by pressing in the center and letting the air escpae. Place the dough on a clean work surface and cut it into 4 equal piece
- Shape the dough into balls. Place the ball on a sheet pan lined with parchment paper ans press down slightly. (just a little to flatten the bottom of the ball a bit into the shape of a bowl). Cover with a towel and let rise for another 1 hour.
- Lightly dust the bowls with flour and bake at 425F / 220C for 30 minutes, or until golden brown
If you made this recipe and enjoyed it, please don’t forget to give me a star rating in the comments below. And if you’d like to get in touch, you can email me on email@example.com. I’d love to hear from you.