Homemade Bread Bowls

ByPretty Providence
22 Comments

Hey you guys! Today you get the pleasure of meeting our second frugal food contributor pair, Liz and Lauren from Tastes Better From Scratch! I have never made anything of theirs I haven't absolutely loved.. you guys are in for a treat!

homemade bread bowls!

Hey guys!  We're so excited to be sharing our first frugal recipe as contributors on Pretty Providence! 

In Park City, Utah where we grew up we could always count on there being snow on the ground by the time Halloween rolled around. October was usually bitter cold and most of our memories of trick-or-treating include covering our cute costumes with big coats, hats and gloves.  We'd never leave the house without filling up on warm soup, which was always a family tradition on Halloween night.  My mom makes some killer Chili and cornbread but this year we'll be making some yummy Corn Chowder with Chilis in these amazing homemade bread bowls!  They are basically giant, fluffy and delicious rolls filled with soup! My mouth is watering already! 

And, like so many great comfort foods, homemade bread is extremely budget friendly!  

Hope you enjoy this recipe and some hot soup with bread bowls on Halloween night!
Homemade Bread Bowls
 
Print this recipe  Makes 6 bread bowls 

 

 
Ingredients:
2 cups + 4 tablespoon warm water
2 packages of active dry yeast (about 2 Tbsp)
½ cup butter, melted
2 tablespoon sugar
3 teaspoon salt
6 ½ cups all-purpose flour
 
In a large bowl add warm water and sprinkle in yeast. Set aside to "proof" or get foamy, about 10 minutes.  Add melted butter, sugar and salt and mix until combined.  Gradually add flour.  Knead with your mixer or by hand for about 5 minutes until dough is smooth and elastic. (you could do this by hand if you weren't using a mixer, but it may get a little tiring!). Place in a large greased bowl. Cover, place in warm place and allow to rise until doubled, (about 45 minutes). After first rise punch dough down and form into 6 equal sized balls.  Place dough balls on a greased cookie sheet and lightly cover with plastic wrap. Let rise once more for about 20-30 minutes. DO NOT touch the dough at all during this time. Preheat oven to 425 degrees F and bake for 20-25 minutes, or until golden brown.  Let cool and then cut off the top, remove some of the bread from the inside and fill with your favorite soup! 
 

 

Recipe adapted from The Six Sisters.

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22 Comments

  1. i live at high altitude (about 10,000 ft) do you think these would rise right? any suggestions?

    Reply

  2. I've never made a bread recipe before where you weren't supposed to mix the yeast into the water until the little balls dissolve. I just want to make sure I'm reading this right. I am to sprinkle the yeast packet into the water and just let it set, rather than stirring to dissolve. Correct?

    Reply

    1. Hi Jenica, yes that's right, you don't have to stir the yeast in the water, you can just sprinkle it into the water! (However, If you feel more comfortable stirring it in, you can...it wont matter).

      Reply

  5. I just made these tonight for dinner and they turned out amazing!! I had all the ingredients in the house which is pretty much a must when I cook from scratch. Super easy and my hubby said they were better than the ones at the store. Thanks for sharing!!

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  11. The reason I love Fall so much is for bread bowls and soup! This looks so yummy and I am so glad you shared this recipe! Thanks!

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  13. Great recipe for this time of year - bread bowls always take soup up to the next level! Mmmm..! Thanks for sharing :)

    Reply

    1. So true, I have to have some yummy homemade bread anytime I make soup or it's just not right! ;-)

      Reply