Bread Machine Bread Bowls for Soup, Chili, or Chowder (Oven Baked)

These crusty bread bowls start with dough mixed in a bread machine, then shaped into four sturdy rolls. Once baked, carve out the center to hold chili, chowder, or a creamy dip. The cornstarch glaze gives the bowls a crisp shell while the chewy interior makes them hearty enough to eat after the soup is gone.

4 bowls

bread machine soup bowl filled with Cincinnati Chili

Prep Time 45

Cook Time 35

Mix and Rise Time 2 30

Total Time 3 50

Ingredients

1 cup (227 g) of water
1 tablespoon (14 g) olive oil
1½ teaspoon table or sea salt
1½ teaspoon sugar
1½ cups (180 g) unbleached all-purpose flour
1½ cups (180 g) unbleached bread flour
1 teaspoon bread machine or instant yeast

Glaze

¼ cup (57 g) water
½ teaspoon (½ teaspoon) cornstarch

Instructions

Mix the Dough: Add 1 cup of water, 1 tablespoon olive oil, 1½ teaspoon table or sea salt, 1½ teaspoon sugar, 1½ cups unbleached all-purpose flour, 1½ cups unbleached bread flour, and 1 teaspoon bread machine or instant yeast to the bread machine pan.
Select the DOUGH cycle and press START.
Check Twice: Peek in right after the cycle starts to confirm paddles are engaged. Check again at 15 minutes—dough should stick to the sides, then pull away cleanly. Adjust with flour or water as needed. Read more about this surprising secret to success with a bread machine here.
Shape the Rolls: When the cycle ends and dough has doubled, divide into 4 pieces. Shape into balls and place on a parchment- or mat-lined baking sheet dusted with cornmeal.
Let Rise: Cover with a towel and rest until nearly doubled, about 45 minutes.
Prepare the Glaze: Stir ¼ cup water and ½ teaspoon cornstarch in a cup, then microwave 20 seconds until thick. Cool before brushing.
Bake: Brush rolls with glaze, bake in a preheated oven at 375˚F (190˚C) for about 35 minutes, until golden and crusty.
Carve Bowls: Cool slightly. Slice off the top with a serrated knife and hollow out the center, leaving sturdy walls and bottom. Fill with soup or dip.

Notes

Heads-up: Avoid doubling this recipe. Most bread machines cannot adequately knead more than 4½–5 cups of flour and may overheat. More details here.

Make Ahead: Dough can be refrigerated after the DOUGH cycle or shaped first and chilled overnight. Let rise until soft and puffy before baking.

Freezing Options:

Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
Baked: Double-wrap and freeze up to one month. Reheat gently.

Storage tips: Cool completely before storing. Keep unsliced in a plastic bag or bread box. Avoid refrigerating—bread molds faster in humid cold.

Alternative Mixing Methods:

Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.

Yeast Notes: Active dry yeast may be substituted. Use about ¼ teaspoon more than instant yeast. Dissolving first is optional.

Nutritional Information