Bread Bowl Recipe List for Winter (2024)

FAQs

What can I put inside of a bread bowl? ›

The options are endless when considering what to serve in homemade bread bowls. A few of my favorites are crab dip or Maryland crab soup, roasted garlic and bacon spinach dip, minestrone soup, slow cooker chicken chili, and creamy chicken noodle soup (pictured inside today's bowls).

When is comes to making bread bowls, we prefer a round crusty loaf of artisanal or sourdough bread. 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.

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.

Bread bowls can be used to serve chili, New England–style clam chowder, and other thick stews (often, but not always, with a cheese or cream base). Soups with thinner bases are not generally served in bread bowls, as the broth would make the bread get too soggy too quickly.

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.

Room temperature can mean a wide range and is different for each room, but as long as the temperature is around 68 to 76°F (20 to 24°C), you'll get rise in your sourdough bread dough. The cooler the temperature, the longer it will take for your dough to rise.

When kitchen temperatures dip below 70°F (21°C), pie and cookie doughs can end up dry and crumbly, layer cakes can dome and turn out riddled with tunnels and holes, buttercreams can curdle, and breads can refuse to rise.

If it's cold in your house, your dough will be sluggish, so you'll want to find a warm spot for it to rise.

Let's start by kicking any confusion… Bread Boule (ball) = Bowl. The season of hearty fare and soups is upon us, and so to is the need for us to come up with fun creative dishes to match the changing appetites of our guests. One such fun seasonal alternative is the bread boule.

What is the best wood for bread bowls? ›

I have made bowls from cottonwood, soft maple, cherry, butternut, river birch and buckeye. Buckeye is a favorite bowl wood as it carves easily and is light in weight, a characteristic which appeals to the housewife. My preference is cherry because of its interesting grain patterns and the beautiful finish it will take.

Pros: Wooden dough bowls are praised for their ability to regulate temperature, providing a stable environment for yeast fermentation. They also absorb excess moisture, preventing a soggy dough surface.

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!

To soften a stale loaf of bread, you need to heat it so that the starches will reabsorb the water. The thing to know is that this reabsorption starts to happen at about 131 F and continues up to around 185 F. The point is, you need a relatively low temperature to do it properly.

There's no wrong way to eat a bread bowl, but you might be wondering how to approach it. Treat the bread bowl like a regular bowl of soup and use a spoon to eat the actual soup, chili, or chowder. Then, have fun cutting or tearing apart the bread bowl itself.

In winter, I style my dough bowls with shiny ornaments or seasonal greenery and pinecones. This is a great way to add a holiday look to your home using your favorite color palette. I used a small copper lantern surrounded by faux pine greenery and pinecones in this European style dough bowl.

Traditionally, this type of bowl was used for bread making. The ingredients were mixed and kneaded into dough in the bowl, then covered with a cloth and left to rise. Wooden bowls were preferred as the wood held the heat generated by the fermentation of the yeast.

Bread bowls are wonderful for serving dips

You can even use the leftover bread from hollowing out the bowl to go with the dip — just insert toothpicks into the bread cubes and spread them out around the dip-filled bread bowl. Making the dip is just as easy.

The batter bowl, an indispensable tool in every bakery.

Mixing bowls are mainly used for mixing ingredients or whipping cream using a whisk. Nowadays there are also multifunctional bowls because the supplied lid also makes them suitable for storing various foods and ingredients.