Bread Bowls Pt. 1


You can use bread bowls as great vessels for soups, stews, etc. The question is what kind of bread and how? Well, I have everything covered for you. First, let’s start with the bread.

You can use almost any type of bread for your bowl. My favorite is a sourdough loaf, pictured above. It’s best if the loaf is circular with a flat base. You also want bread that you enjoy eating, and that tastes good with the meal you are preparing. The base of the loaf should be about palm size or thereabout. Also, a bread with a firm outer crust works well to hold the contents and looks very nice.

Now that we have the bread we want to use, how do we prepare it? Here are the three easy steps to to preparing your loaf.

ImageInsert a sharp knife, I have a tomato knife i use specifically for this purpose, and cut beneath the top, following the natural curve of the bread. This loaf has a natural square top, so that’s how I cut it, but you can make your top circular as well.

ImageWith the lid off, we can concentrate on hollowing out the middle. If you are using a softer loaf of bread, like a basic white bread or beer bread, you can usually just pull out the inside. If you are using a loaf like a sourdough, you can simply use the same knife to carefully cut between the crust and the inside of the loaf. You can leave some bread along the sides inside. It doesn’t have to be perfect. This is just going to help you remove the interior. You need to be careful not to cut through the bottom or the side crust or your bowl will leak. If you do cut too deeply, though, all is not lost. When you begin to remove the inside of the loaf, you can use pieces of it to cover up any slits or any place where you pull out a little too much. This makes the next and final step the most important.

ImageThe final step is brushing the outside and inside of the loaf in olive oil and baking it in a 350˚ oven for about 12-15 minutes. This warms the loaf, acting as a warm bowl, and helps to seal any holes or slits. It also makes your bowl look extra shiny and yummy. If you want to be really fancy, sprinkle sea salt or Parmesan cheese over the top of the lid. 

There you go, your bread bowl is complete. You can make your bowls the day before and warm them up right before you fill them. You can serve them with or without the lid, but I like to tear the lid apart and dip it in the soup. Overkill, maybe, but oh, so yummy. You can also make croutons out of the inside bread pieces you removed. Use the insides now for croutons or save them for later, let them dry out and use them for breadcrumbs.


Posted on March 12, 2012, in Hints & Tips and tagged , , . Bookmark the permalink. 2 Comments.

  1. confessionsofahousehold6

    First let me say YUM! You make me a brave kitchen warrior =)
    Second, do you bake your own bread? Do you buy it? If you buy it where? I can never seem to find “good” bread bowl bread. Thomas and I have tried. Thanks!!

    • aparriescaldwell

      Thanks! That makes me feel good. I’m no expert, but I love to cook. I burn a lot of stuff, and not everything tastes good, hahaha, but I keep trying, and that’s all I want to encourage people to do. I don’t enjoy things that are too difficult. I like shortcuts and simple recipes. I’m willing to do things from scratch if they provide better results, or pre-made boxes and packets if they are just as good and easier.

      I make my own bread all the time. I usually make beer bread or yeast rolls. Simple recipes or pre=made box mixes. I really want to make focaccia or sourdough next. Once I do I’ll definitely post it.

      These loaves, though, I found in the commissary. We have a pretty nice bakery. Ive also seen some nice loaves at Super Target. If you can find a local bakery, though, or a grocery store that bakes fresh bread, it would be worthwhile.

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