Homemade Bread Bowls - Recipe Girl (2024)

FAQs

What are the four main ingredients in bread? ›

In addition to the four main ingredients used to make bread – flour, salt, yeast and water – there are often small quantities of other ingredients which are added to improve the texture, crumb structure and keeping properties of the bread. All ingredients in bread will be clearly listed on the wrapper.

Crafted from the same artisan Sourdough bread used in the classic Bread Bowl, the Double Bread Bowl features a crunchy crust and chewy center that pairs perfectly with all Panera soups, from sweet Creamy Tomato to the cheesy goodness of Broccoli Cheddar.

I have made bowls from cottonwood, soft maple, cherry, butternut, river birch and buckeye. Buckeye is a favorite bowl wood as it carves easily and is light in weight, a characteristic which appeals to the housewife. My preference is cherry because of its interesting grain patterns and the beautiful finish it will take.

You need something to mix up your bread dough in. Simple enough, right? I typically use my large stainless steel mixing bowl, but glass, ceramic, or even plastic will be fine.

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

But if you only have plain flour or need to supplement strong flour with plain, go ahead. The loaf will rise, with a soft crumb and golden crust, and the bread will taste better than a cheap, shop- bought loaf – but it won't have the springy chew of a loaf made entirely with strong flour.

Bread Flour: With a protein content of 12 to 14 percent, bread flour is the strongest of all flours, providing the most structural support.

The difference is that commercial Ezekiel Bread sprouts its grains to minimize problems that are associated with whole grains, while Abigail's Oven accomplishes this through long fermentation time periods for their sourdough bread. Both processes make the grain more digestible without intestinal distress.

We love glass mixing bowls because you can see the fermentation of your sourdough taking place and there's no risk of the material impacting the process. That being said, most large mixing bowls will do. Stainless steel, ceramic, and glass are all ideal for mixing and fermenting your dough in.

While purists will tell you it should be made from just flour, water, salt and a “starter” that is in turn made from flour, water and the above-mentioned naturally occuring yeasts, Which? has found that most supermarket sourdoughs are adulterated with anything from yoghurt and vinegar to – and this is the real killer – ...

How do bread bowls not get soggy? ›

To avoid this sad fate, toasting your bread bowl is an easy preventative measure. Above all, a bread bowl's main job is to hold its soupy contents. If the bread bowl is not sturdy enough, the soup can soak through and create a soggy mishmash of soup and bread, so toasting the bowl beforehand is a worthy extra step.

The bread bowl concept originated in 15th century Ireland, according to Foodicles. A British duke was served soup in a loaf by an Irish nobleman and was impressed, so the Brit invested in a bread bowl shop that was run by the Irishman in what is now Dublin.

There's no wrong way to eat a bread bowl, but you might be wondering how to approach it. Treat the bread bowl like a regular bowl of soup and use a spoon to eat the actual soup, chili, or chowder. Then, have fun cutting or tearing apart the bread bowl itself.

Well, dough bowls were found in kitchens throughout colonial America and were used as a place for dough to rise prior to baking. Wood was always the material of choice for dough bowls insofar as heat generated by the yeast was transmitted to the wood, thus allowing for a more even rise.

Pros: Lightweight and easy to clean, plastic bowls are convenient for everyday use. They are less likely to absorb odors or flavors from the dough. Cons: Plastic bowls may not insulate temperature as effectively as wood. Additionally, some may be prone to scratching and discoloration over time.

If you want to apply a proper coat with regular bottled oil, you can brush a tablespoon of it onto the bottom of the bowl and walls with a pastry brush. Or you can take the most slapdash approach and pour the oil directly into the bowl and roll it around until it has coated the surface.