Bread Bowl Recipe: 5 Foods to Serve in a Bread Bowl

• 2 packets active dry yeast
• 2½ cups warm water
• 1 tablespoon honey
• 3 tablespoons olive oil, divided
• 4 cups bread flour or all-purpose flour
• 2 cups whole-wheat flour
• 2 teaspoons kosher salt

Note: The total time does not include 2 hours of inactive time.

1. 1

   In the bowl of a stand mixer or large mixing bowl, whisk together the yeast, warm water, and honey, and let it sit until it becomes foamy, about 5 minutes.

2. 2

   Add 2 tablespoons of olive oil, the all-purpose flour, whole-wheat flour, and salt into the yeast mixture and stir with a wooden spoon until a shaggy dough forms.

3. 3

   Using the dough hook attachment, knead the dough until it is soft and springy and pulls away cleanly from the sides of the bowl, about 7–8 minutes.

4. 4

   Transfer the dough to an oiled bowl, cover it with plastic wrap or a damp cloth, and let it rise until it doubles in size, about 1 hour and 30 minutes.

5. 5

   Line 2 baking sheets with parchment paper.

6. 6

   Once the dough has doubled in size, turn it out onto a clean surface and shape it into a large ball, then portion it into 6 equal pieces (or more if making smaller bowls).

7. 7

   Form each piece into a smooth ball by stretching and pulling the outer edges into the center, leaving a small seam in the center of each bowl.

8. 8

   Place the shaped dough balls seam-side-down onto prepared baking sheets, 3 balls per sheet, with space in between them, and cover lightly with a clean cloth.

9. 9

   Leave the dough to proof for 20 minutes.

10. 10

    Preheat the oven to 400 degrees Fahrenheit.

11. 11

    Brush the dough evenly with the remaining olive oil and score the tops with an X using a sharp knife or dough slicer.

12. 12

    Bake the bread rolls until they are golden brown, about 30 minutes.

13. 13

    Remove the bread rolls from the oven and transfer them to a wire rack to cool.
    

14. 14

    Let the bread cool for at least 30 minutes before slicing and scooping. Cut a circle at an angle out of the top of the bread, then carefully pull it out and scoop the bread.

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