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+ servings

Homemade Bread Bowls

Marybeth Feutz
Easy bread bowls to serve with tons of different soups and chilis!
Prep Time 1 hr 30 mins
Cook Time 25 mins
Total Time 1 hr 55 mins
Course Side
Servings 6 bread bowls


  • 2 Tablespoons yeast 3 packets
  • 3 Tablespoons sugar
  • 1/2 cup warm water
  • 6 cups bread flour
  • 2 cups hot water
  • 5 Tablespoons canola oil
  • 1 Tablespoon salt


  • Dissolve yeast and sugar in the 1/2 cup warm water and set aside.
  • In an electric mixer with a dough hook, combine 3 cups flour, 2 cups hot water, the canola oil, and salt. Mix on low until combined.
  • Add yeast mixture to flour mixture and mix until combined.
  • While mixing on low speed, slowly add in the remaining 3 cups of flour, stopping the mixer and scraping down the sides as needed.
  • When the flour is incorporated, turn the dough out on a floured surface and knead until the dough is smooth and not sticky. If the dough is sticky, add a little more flour and knead until just incorporated.
  • Cover, and let rise in a warm place for 15 minutes. Punch dough down and gently knead. Let rise and knead 2 more times.
  • After the third rise and knead, separate the dough into 6 parts. Shape each part into a round loaf and place on a baking sheet. Cover loosely and let rise for 15 minutes more. Bake immediately after rising.
  • Bake at 375 degrees for 20-25 minutes, until the crust is golden and the bread sounds hollow when tapped. Cool on wire racks.
  • After the loaves are completely cool, carefully cut a circle out of the top of each loaf. With your fingers, gently scrape the bread out of the inside of the loaf, leaving a hollow bowl. Fill with hot soup or chili and serve immediately.
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