Crusty Bread Bowl
Crusty exterior yet soft on the inside, these easy homemade bread bowls will take your soup to a whole new level!
Servings: 3 bowls
Ingredients
Bread Bowl
- 270 g water
- 2½ tsp yeast
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp olive oil
- 390 g high protein bread flour
- 1 tbsp onion powder (optional)
- 1 egg for wash
Instructions
Bread Bowl (Thermomix Method)
- Place water, yeast & sugar into mixing bowl – warm for 2 mins/37°C/Sp1. Let sit for 5 minutes. Mixture should be frothy after 5 minutes.
- Add salt, onion powder, olive oil & flour, then mix 6 seconds/Sp6. Then knead 2 mins.
Bread Bowl (Conventional Method)
- Pour in 220g of water at room temperature, followed by 50g of hot water into mixing bowl. Add yeast and sugar, stir to combine. Let sit for 5 minutes. Mixture should be frothy after 5 minutes.
- Add salt, onion powder, olive oil & flour. If using bread machine, start Dough mode or for those using stand mixer, knead on low speed. After few minutes, check dough to ensure ingredients are well combined. Use spatula to scrape if flour sticks to the corners of the bowl. Dough should pull away from the sides of the mixing bowl as it kneads when it is done - after approximately 8-10 minutes of kneading.
To Shape & Proof
- Transfer dough to a silicone bread mat. For Thermomix users, it will help loosen dough if you overturn bowl and spin the back of the blade (refer to IG video here for visual guidance). Shape into smooth round ball and let proof for 45-60 minutes covered with cling wrap/damp towel until doubled in size.Tip: To create an optimum warm environment for your dough to rise (for cold days), place a glass of water in the oven and heat to 40°C. Turn the oven off, and place the dough inside.
- Line a baking sheet either with parchment paper or silicone baking mat. Deflate gas, and divide into three equal portions.
- Shape into round balls, and place on lined baking sheet. Cover loosely using cling wrap/damp towel and proof for 20 minutes. Whilst your dough is rising, preheat oven to 200°C.
To Bake & Serve
- Using a pastry/silicone brush, brush each dough with egg wash. Score an 'X' on the top either using a lame/blade or pair of scissors. Bake for 30 minutes until golden brown.If you're a Thermomix user, this is when you can start making your homemade soup. This recipe I shared here takes only 20 minutes to cook the soup.
- Remove from oven and let cool. To serve, cut a large round out of the top of each bread bowl, leaving at least half an inch on the bottom.
- Carefully pull out the center (serve this at the side to dunk into soup!) and fill with any soup of your choice. Enjoy!
