Who doesn't love bread bowls? It's an edible soup bowl that makes the bread innards soggy and flavorful while the outside stays crusty. Plus, fewer dishes to wash! Making bread bowls is easier than you think; all you have to do is take a bread recipe and bake it as smaller round loaves. They can (and actually should) be made a day or two in advance of making soup so the bread doesn't get too soggy when you ladle the soup in.
The bread recipe is filled with herbs and spices, brushed with an aquafaba "egg" wash for a golden crust, and sprinkled with a blend of seeds before baking. Besides using them for soup (or if you don't get around to making soup), this bread is great for garlic bread, savory toast, sandwiches, and bruschetta. You can use all-purpose flour, whole wheat, or a blend of both. Adding a bit of vital wheat gluten flour gives the bread a bit of springiness and softness. If you make your own seitan, you may have some on hand already. This recipe is 100% not gluten free.
I made the bread bowls for my Tofu Noodle Soup recipe, but you can use any type of soup you like! I have my eye on this Dilly Stew with Rosemary Dumplings from Isa Chandra.
Get the recipe:
Homemade Bread Bowls
This bread is seasoned with garlic and herbs and formed into small round loaves that can be used as bread bowls for soup the next day.
Ingredients
- 3 cups lukewarm water
- 2 ¼ teaspoons active dry yeast, (1 packet)
- 2 tablespoons granulated sugar
- 3-4 tablespoons olive oil, extra virgin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- ¾ teaspoon dried thyme
- ¾ teaspoon dried sage
- 7-9 cups flour, white or a mix of white and whole wheat
- ¼ cup vital wheat gluten
- ¼-1/3 cup aquafaba, for egg wash, if desired
- Caraway, sesame, and poppy seeds, for sprinkling
Instructions
- Combine the water, yeast, and sugar in a large bowl or the bowl of a stand mixer equipped with a dough hook. Let sit until the yeast is bubbly.
- Add the olive oil and all of the herbs and spices.
- Gradually add the flour, 1-2 cups at a time, until a smooth, elastic dough is formed. You may not need to use all of the flour.
- Knead the dough in the stand mixer with the dough hook, or on a floured surface, for 5-6 minutes until a smooth ball of dough is formed.
- Place the dough in an oiled bowl and cover with a clean towel or plastic wrap. Place in a warm area and let rise for 1 hour or until doubled in size.
- After an hour, punch down the dough and knead for a minute.
- Form the dough into 6-7 small loaves. Place on a baking sheet lined with parchment paper or a silicone mat, or coated with oil. Cover and let rise for another 45 minutes.
- When the loaves are almost done rising, preheat oven to 350°F.
- Brush the loaves with the aquafaba, then sprinkle a mix of seeds over the loaves.
- Bake for 20-25 minutes, depending on size, or until the bottoms are golden.
Notes
- You can buy vital wheat gluten at Whole Foods, health food stores, and many mainstream supermarkets. A brand to look out for is Bob's Red Mill.
Nutrition Information:
Yield: 6 Serving Size: 1 loafAmount Per Serving: Calories: 630Unsaturated Fat: 0g
What type of herbs and spices would you add to this bread?
[…] for today’s theme of “repurposing food”. While I made the bread for this recipe (find the bread bowl recipe here!) specifically to use as bread bowls, you can make the bread a few days in advance and use it for […]