Attached to the fiddle bow knife with screws is a 10 – 11 inch serrated stainless steel blade for cutting. The blade is the same one used in commercial bread slicers.

This recipe contains no eggs and no dairy. It is 100% vegan, so it’s great for those who have sensitivities. INGREDIENT SUBSTITUTIONS Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!* 🔪 How To Make Homemade Bread Bowls

Homemade Bread Tips

Sugar: This is also used to help proof the yeast. A Tablespoon of sugar is mixed in with the water and yeast to help it grow. With a flavorful tomato soup base, complete with mini pepperoni and lots of parmesan cheese, this delicious soup bowl is simply to die for. During the cooler months, I love to treat myself to a warm, creamy soup. So why not try a bunch of soup recipes to keep you going this winter? Wrap the bread bowls in aluminum foil and place them into your preheated oven at 350°F (175°C). Heat for 10-15 minutes or until warmed through.

You’ll want to fold this dough twice, with a one-hour rest after each fold. The fold goes like this: top to bottom, bottom to top, right to left, left to right. You can see what this looks like by watching the video in the recipe card below. I love using freshly baked bread bowls for the soup. However, you can STORE them in bread bags 2-3 days before using or placing them in the refrigerator will extend their shelf life a few more days. Using warm water will significantly reduce the rise time. However, if the water is too hot ( over 120 °F/49°C), it will begin killing the active dry yeast. After the dough has had its second fold and rest, divide it into 6 individual portions. You are going to make 6 individually portioned bread bowls. (If you want fewer, larger loaves, there’s info on that below.)Rise– Cover the rolls really lightly with a piece of plastic wrap and allow to rise until doubled, about 30-40 more minutes. Yes, you can use instant yeast instead of active dry yeast. Instant yeast, also known as fast-rising or rapid-rise yeast, doesn't require dissolving in warm water like active dry yeast does. It can be added directly to the dry ingredients in your bread bowl recipe. Some of the most common wood materials are Cherry, Walnut, Oak, and Mahogany. The Out of the Woods of Oregon company uses locally sustained Oregon Red Alder to make the handles for their fiddle bow bread knives. Fiddle Bow Bread Knife Blades Once it’s bubbling a little bit, add in about 3/4 of the flour. I use all-purpose but bread flour works well too. Don’t toss the inside of the bread bowl : the extra bread can be used to make bread crumbs or croutons.

To freeze: Wrap the bread tightly in plastic wrap and a layer of foil, then freeze for up to 3 months. Thaw in the fridge overnight and set it on the counter to come to room temperature before serving.Add. Turn the mixer to low speed ( or mix by hand) and addthe second ½ tablespoon of sugar,2 tablespoons of olive oil, and the first 4 cups out of the6 cups of bread flour with the 2 teaspoons of salt. But don’t feel limited here! You can fill a bread bowl with just about anything you can dream up! CAN THIS BE MADE IN A BIGGER SIZE? If you’re a fan of cheesesteak sandwiches, then you’ll adore this sourdough bread bowl soup recipe. It’s brimming with all of your favorite ingredients and flavors, in soup form of course! Gently deflate the dough by pressing in the center. Place the dough on a clean work surface and cut it into 4 equal pieces using a bench knife or sharp knife.

Use these homemade bread bowls to serve some lobster chowder, clam chowder, or any of your other favorite fall soups! It is also a great way to present sausage cream cheese dip, RoTel dip, or French onion dip! 💭 Tips & Notes I usually lean towards making my own rather than buying stuff that's premade, but baking my own bread rolls to then cut them up and make bowls out of them just seems a bridge too far for me. If you decide to make your own rolls - good on you! Meanwhile, bake your bread bowls. Pour in heavy cream, and let the soup simmer for another 15 minutes, remembering to stir often.

More Homemade Bread Recipes:

Refrigerate unbaked, shaped loaves for no more than 48 hours. Remove them from the fridge, allow them to rise, and continue on with the recipe as written. With all the resting and rising time involved, I definitely recommend making these a day or two beforehand. They’ll keep (baked) at room temperature for at least a couple of days, in the fridge for up to a week, or in the freezer for a month or two. Bread flour and all-purpose flour – Measured correctly! We’re using a mix of bread flour and all-purpose flour to get the benefits of both. Bread flour contains a higher percentage of protein than all-purpose flour, so we’ll gain the structure that our bread bowls need by using this – plus it makes the bread nice and chewy. All-purpose flour will keep the interior of the bread soft, which is what we’re looking for here! FORM.Gently punch down the dough and divide into six equal pieces. Roll each piece of dough into a ball and place on a greased or parchment lined baking sheet. Cut an x in the top of each dough ball. One of the amazing things about this recipe is how simple the ingredients are! You don't need anything fancy, and you may already have all of it! Bread