Let your bread machine do all the mixing and kneading for these Bread Machine Bread Bowls! Then shape the dough into buns and bake them in your oven. These buns are great for thick soups, stews and chilis.
If you’re looking for something to take your soups, stews or chilis to the next level, try these homemade bread bowls! Is there anything more delicious and comforting than eating a hearty meal right out of a bowl you can eat? These bread bowls are delicious and easy!
About these Bread Bowls
You all know how much I love my bread machine, so of course, I make the dough for these bread bowls right in my bread machine! I let it do all the work of mixing and kneading, then I shape the dough into buns large enough for bread bowls. This recipe results in 6 medium/large bowls that have a crust that is robust enough to hold thicker soups, stews and chilis. And they’re so flavourful and delicious!
Perfect for Soups, Stews and Chilis.
These bread bowls are absolutely delicious with hearty soups, stews and chilis. The most important thing to remember though, is they’re not great for really watery soups…you’re best to use a creamier soup like this Sausage Potato Soup. See my list of favourite recipes for bread bowls, below.
Recipes for Bread Bowls
Making bread bowls.
Once the buns have baked and cooled, it’s time to make them into bread bowls. This is the easy part! Use a small serrated knife and carve a circle out of the top of the bread bowls, you’re cutting out the lid (see images). Then carefully remove a portion of the bread filling, leaving just enough room for soup, chili or stew…you don’t want to remove everything from the inside of the bread bowl. Be especially careful not to remove too much near the bottom of the bowl to prevent leaking. Tip! You can keep the bread you removed and use it for dipping!
Common Question about Bread Bowls
Question Number One:
Can I freeze these? Absolutely! These buns freeze well. Just store them in an airtight ziplock back and keep them in the freezer for up to 3 months.
Question Number Two:
What can I put in my bread bowl? Creamier soups, stews or chili. You can even make these individual portions for dips like spinach dip or hot buffalo chicken dip. See my list above for more ideas.
Question Number Three:
How do I eat these? You just do it. The fun thing about these bowls is eating them…so get right in there. You can use the lid to dip, you can tear off pieces of the bowl as you you make your way through your soup, stew or chili. Don’t be shy. 😉
Question Number Four:
Do bread bowls get soggy? The answer is yes. Soups, stews and chilis will make the bowl soggy over time, there’s just no way around it. I do not recommend letting soups/stews/chilis sit inside the bowl for long ahead of time, instead serve them right away. The bread bowls will absolutely keep their shape through dinner (and longer) though.
Bread Bowl Recipe Tips
- Bread Machine: This recipe makes a 3 lb loaf, so make sure your machine can accommodate the amount of flour.
- Flour: I like to use bread machine flour for this recipe, but you can also use all purpose. Bread flour just makes a more chewy, robust bread, which is what I wanted for these bread bowls.
- Make sure your milk and butter are at room temperature. Cold ingredients do not stimulate yeast growth, and the dough won’t rise properly.
- Baking the buns. Bake them on a baking sheet, spread the dough balls far apart so they have room to expand without touching each other.
- If you want these buns ready for dinner (say 5:30), start this process around 1:30 in the afternoon, giving enough time for them to cool before cutting.
- Cutting the tops of the buns. Make sure to read my tips above for cutting into the buns. The most important tip to remember is not to remove too much of the bread from the inside near the bottom of the bowl, to prevent leaking.
PIN IT to make later!
Have a delicious day!