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

FAQs

What is the best bowl to make bread in? ›

Pretty much any bowl will do, but I suggest you go with a round stainless steel one: they are easy to clean, and the roundness helps in mixing the dough when working with a plastic scraper (see below).

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.

Allow dough to rise in a metal or glass bowl. They retain heat better than plastic bowls and you'll get a better rise. You can also run the bowl you're using under some hot water (and then dry it, then spray it with non-stick cooking spray for easy cleanup) before adding the dough so it will be nice and warm.

Tips for making garlic bread bowls

I have used sourdough rolls for this recipe, but I have also made it with just plain white rolls. The type of bread roll you use is up to you, just keep in mind size (if they are too small you won't fit in your filling).

Glass bowls have one major advantage over ceramic and metal variations: they are transparent. This is especially beneficial to bread baking because it allows the baker to see whether or not the dough has risen to a desired size without relying upon height alone. Glass is oven and microwave safe.

Ceramic bowls are versatile and durable bowls made from clay and fired at high temperatures. Ceramic bowls come in various shapes, sizes, and colours, making them perfect for serving a wide range of foods and adding style to any table setting.

The joke of the video is that bakers get emotional seeing their works of art, their loaves of bread, get turned into a bowl. 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!

Just lop off the top of your round bread loaf, scoop out some of the inside, and fill it up. Ahead you'll find tons of ideas for fillings like Ree's broccoli cheese soup, garlicky baked brie, classic spinach dip, and a clam chowder with a Cajun twist. Looking for something a little out of the ordinary?

Here, we show that dry copper surfaces inactivate Candida albicans and Saccharomyces cerevisiae within minutes in a process called contact-mediated killing.

Pros: Metal bowls are durable, resistant to scratches, and often dishwasher-safe. They can conduct heat, providing a warm environment for dough proofing. Cons: Certain metals may react with acidic ingredients in the dough. Choose stainless steel, which is safe for proofing.

What temperature kills yeast? ›

Too Hot to Survive. Regardless of the type of yeast you use, if your water reaches temperatures of 120°F or more, the yeast will begin to die off. Once water temps reach 140°F or higher, that is the point where the yeast will be completely killed off.

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.

Pan de Campo is also called Cowboy bread and is a sort of flat bread. The bread was eaten by Cowboys who worked the ranches in early Texas. The cowboys prepared it in small portable ovens which gave it its distinct texture and flavor.

This shape is sometimes referred to as a boule, which comes from the French word for ball. We use boules to create bread bowls for French Onion Soup. The bread is delicious with caramelized onions and melted cheese, but it would also be an incredible (edible!) container for Butternut-Sausage Soup or Minestrone.

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.

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.

Mixing Bowl

Stainless steel and wood make great choices. Plastic will do the job as long as it's thick enough. Glass and ceramic can work too, but make sure it's thick enough to take a beating.

You can use a bowl that is about 2 qt or 2 L in size to bake off the whole batch of dough (versus splitting the dough in half) but do not use this size for baking half of the dough — it is too big.