Sourdough Bread Bowls Recipe

AuthorSteve Nubie
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Sourdough bread bowls are perfect for soups, stews and especially chili. Better yet, it’s a bowl you can eat. You can make the sourdough in your bread machine using the dough cycle but you’ll have to add some sourdough starter. You can buy a sourdough starter at the grocery store or make your own. The sourdough bowls start in the bread machine and then you turn the dough out on a countertop to shape them into large buns. The bowl itself is carved out after the buns come out of the oven and you can use the trimmings to dip into your soup or stew.

Sourdough starter recipe

INGREDIENTS:
 1⁄2 cup of lukewarm water (100-110 degrees° F./ 37° to 43° C.)
 3 cups bread flour
 1tablespoon salt
 1 teaspoon active dry yeast or bread machine yeast
 1cup sourdough starter
For glaze:
 1 egg yolk
 1 tablespoon water
DIRECTIONS:
1

Add the ingredients to the bread pan in the order indicated and select the dough cycle. When the cycle is complete, remove the dough to a lightly floured work surface and cut into 4 equal pieces.

2

Shape the pieces into a round bowl shape and place on a lightly oiled baking sheet. Cover with plastic wrap and let rise for 1 hour.

3

After the rise is complete, coat the bowls with an egg wash of 1 egg yolk mixed with a tablespoon of water.

4

Preheat the oven to 350° F./175°C. When oven is heated bake for 15 to 25 minutes or until golden brown.

5

Let bowls cool on a wire rack and then cut a circle in the top of each bowl. Carefully pull and scoop out some of the bread to make room for the soup. Fill with your favorite soup or chili and serve the only bowl you can actually eat.

Ingredients

INGREDIENTS:
 1⁄2 cup of lukewarm water (100-110 degrees° F./ 37° to 43° C.)
 3 cups bread flour
 1tablespoon salt
 1 teaspoon active dry yeast or bread machine yeast
 1cup sourdough starter
For glaze:
 1 egg yolk
 1 tablespoon water

Directions

DIRECTIONS:
1

Add the ingredients to the bread pan in the order indicated and select the dough cycle. When the cycle is complete, remove the dough to a lightly floured work surface and cut into 4 equal pieces.

2

Shape the pieces into a round bowl shape and place on a lightly oiled baking sheet. Cover with plastic wrap and let rise for 1 hour.

3

After the rise is complete, coat the bowls with an egg wash of 1 egg yolk mixed with a tablespoon of water.

4

Preheat the oven to 350° F./175°C. When oven is heated bake for 15 to 25 minutes or until golden brown.

5

Let bowls cool on a wire rack and then cut a circle in the top of each bowl. Carefully pull and scoop out some of the bread to make room for the soup. Fill with your favorite soup or chili and serve the only bowl you can actually eat.

Sourdough Bread Bowls Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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