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Bread Machine Bread Bowls You Can Make at Home

Preview: Make these bread machine bread bowls to serve chili, chowder, or a creamy dip in a novel way. Eating the bowl is half the fun.

Are you looking for an easy recipe to make bread bowls for serving soup or dip? Now you can make this homemade bread-bowl recipe with the help of a bread machine.

Part of the bread-bowl experience is eating the bowl when you empty the contents. Using the freshest homemade bread will add to the adventure.

Recipe inspiration:

One of my readers recently inquired about a recipe for bread bowls. I took the challenge.

My first attempt involved upside-down ceramic soup bowls covered with rolled-out bread dough. The result was a gorgeous-looking bread bowl. Unfortunately, it wasn’t all that great to eat because the soup couldn’t soak into the sides.

a homemade soup bowl holding chili.
This bread machine bread bowl is filled with Cincinnati Chili.

Since tearing and eating the soup-infused innards is supposed to be the best part of the whole experience, I went back to the drawing board.

The next attempt went much better. It involved my Really Crusty Rolls recipe. I divided the dough into four portions and formed each piece into a ball. You can see my rolling technique illustrated in the video below. Finally, the rolls are glazed and baked.

Ingredients and substitutions:

  • WATER: Spring water is preferred but tap water will usually work.
  • OLIVE OIL: Olive oil imparts good flavor but corn oil, canola oil, or avocado oil can also be used.
  • SALT: The recipe is written for table salt or sea salt. If you want to use Kosher salt, add 1/4 teaspoon more.
  • SUGAR: Use granulated sugar.
  • FLOUR: My favorite combination for this recipe is half unbleached flour and half bread flour. You could use 100% of either one if you prefer. Because bread flour contains more protein, it will give your dough a bit more rise and chewiness. Those are characteristics you want in this bread.
  • YEAST: I use nothing but bread machine, instant, or quick-rise yeast. If you only have active dry yeast, use a 1/4 teaspoon extra because it is slower on the uptake.
  • CORNSTARCH: Cornstarch is the secret ingredient for the REALLY crusty glaze. Although you could use an egg white and a teaspoon of water, it won’t be the same.

FAQ:

Do I have to use a bread machine to make this recipe?

Although the recipe is written to be mixed and kneaded in a bread machine, you can do it by hand or with a stand mixer. See the recipe notes for specific instructions.

Can I freeze these bowls?

Double wrap and freeze the uncut bowls for up to two months.

Can I make the dough ahead of time?

Make the dough with the DOUGH cycle on your bread machine. When it finishes, either remove the dough and refrigerate immediately, or shape the dough into balls and chill overnight. Cover well so the bread won’t develop a “skin.”

The next day, make balls from the chilled dough and allow them to rise until almost double before baking. Or remove the balls from the fridge, allow them to rise until double, then bake them.

Preparing rolls to serve as bowls:

Carving a hole in a crusty roll for the soup

After baking the rolls, a serrated knife proved to be the perfect tool. Carve a deep wedge out of the top of each roll as shown above. I use toothpicks as a guide.

Pulling bread out of the middle of the roll to make a "soup bowl."

After the initial cut, use your fingers to dig out the soft bread.

finished bread bowl

 When you are finished, the bowl should look something like this.

Fill each bowl with your favorite kind of soup. What you see in the top picture is Cincinnati Chili.

What would you like to read next?

Yield: 4 bowls

Bread Machine Bread Bowl Recipe

Bread Machine Bread Bowl Recipe

This recipe will make 4 soup bowls for your favorite chili, chowder, or dip.

Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes

Ingredients

  • 1 cup of water (227 gr)
  • 1 tablespoon olive oil (13 gr)
  • 1-1/2 teaspoon table or sea salt (9 gr)
  • 1 -1/2 teaspoon sugar (18 gr)
  • 1-1/2 cups all-purpose unbleached flour (180 gr)
  • 1-1/2 cups bread flour (180 gr)
  • 1 teaspoon bread machine or instant yeast (3 gr)

Glaze

  • 1/4 cup water + 1/2 teaspoon cornstarch mixed in 2 cup pyrex container and heated in a microwave for 20 seconds on HIGH or until thick.

Instructions

  1. Heat 1 cup tap water in the microwave on HIGH for 1 minute. Pour into bread machine pan with the blade in place.
  2. Add olive oil, salt, sugar, flour, and yeast to the pan. Select the dough cycle. After 5 minutes, check the dough. It should stick to the side and pull away. Add flour 1 tablespoon at a time if the dough is too sticky, or add water 1 tablespoon at a time if the dough is too dry (dough slaps against the side)
  3. When the dough cycle has finished and bread has risen to double the original size, remove the dough onto a floured surface.
  4. For soup bowls divide dough in half (2 pieces), then cut each half in half (4 pieces). Form into 4 large balls.
  5. Cover a cookie baking sheet with a silicone baking mat or parchment paper. Lightly scatter cornmeal over the sheet before placing the round dough balls onto the cookie sheet--evenly spaced from each other.
  6. Cover dough balls with a tea towel and set in a warm place for about 45 minutes or until risen almost double.
  7. Brush rolls with cooled cornstarch glaze.
  8. Bake in a 375˚ pre-heated oven for 35 minutes until crust is crisp and brown.
  9. Carve out rolls to make bowls.

Notes

Alternate Mixing Instructions:

Directions for making bread with a stand mixer or by hand: 

  • To make this recipe in a heavy-duty stand mixer, add ingredients to the bowl in the same order. Turn on low to mix until all ingredients are moistened. Using a dough hook, turn speed to 2 or 3 and continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
  • If making by hand, combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface and knead with your hands until dough becomes smooth and elastic, a process that will likely take 10-20 minutes depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until doubled. Deflate dough gently and shape as indicated in the recipe.
  • Please note: You can substitute active dry yeast for instant or bread machine yeast. There is no longer any need to dissolve it according to King Arthur Baking.com. (https://www.kingarthurbaking.com/blog/2015/09/25/active-dry-yeast) Be aware that it may be a little slower acting than instant yeast, but it'll get there. 

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Nutrition Information:

Yield:

4

Serving Size:

1 serving

Amount Per Serving: Calories: 356Total Fat: 17gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 87mgSodium: 1106mgCarbohydrates: 21gFiber: 6gSugar: 2gProtein: 30g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Vivian

Friday 19th of February 2021

Love the idea of an edible bowl to finish off the meal, wasting not a drop of delicious soup! I have a question not related (unless I use a new bread recipe for my next soup or chili bowls): do you have a recipe for potato bread?

Paula

Saturday 20th of February 2021

Hi Vivian,

Do you want a loaf or rolls? I have several recipes for rolls with potatoes in them: Potato Cheese Rolls and this one.

I can't recall one for a loaf right off the top of my head. I need to add one.

Boa

Tuesday 13th of June 2017

I looked at the recipe for the crusty rolls, it says directions for bread bowls coming soon but I can't seem to find the directions for it. Could you tell me how long to bake the bread bowls?

Paula

Tuesday 13th of June 2017

The directions for baking the rolls are on the "Crusty Roll" post. I copied the following from that post. "Bake in 375 degree pre-heated oven for 35 minutes until crust is crisp and brown. Hope they turned out well for you.

Susie

Thursday 13th of February 2014

Yes this recipe is a favorite in our meal rotation! If your eaters want more spicy chili taste, I agree it needs more chili powder. But for my small kiddos I keep the chili powder amount as specified in original recipe since they don't do spicy stuff yet. This is a favorite among everyone in my family! If 4 hours in crock pot sounds too long for a cooking time this recipe will also do well being cooked in the stove for 1-2 hours in large saucepan. I often made it this way when working full time with not much time to let it cook as long. It also freezes well, which is great to divide into small containers & pack in a lunch for work.

Lisa

Tuesday 11th of February 2014

I couldn't wait so I made your crusty recipe and made it into 6 rolls cause none of us wanted a large bread bowl! I cheated and served Boudin's Clam chowder from Costco in each and it was such a hit and so many compliments from the family! It's a winner! Thank you for all you do!!!

Betty

Sunday 9th of February 2014

My husband likes to get his soup in bread bowls when we go out to certain eateries- he'd love it if he could get it at home! The chili looks good too- I've never used cinnamon in it before. :)

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