Soup season is finally here and nothing pairs better with a steamy bowl of broth or stew or chili than a crusty, chewy bread bowl. This fun serving idea is a classic, and easier than you think to pull off! We've taken our favorite artisan bread recipe and transformed it into these personal-size loafs that serve as both serving dish and side dish. Try it yourself with your next favorite pot of comfort food. (Note: this recipe requires a dutch oven. If you don't have one already, it's time to invest. You'll love it!)
Homemade Bread Bowls
3 cups bread flour 1 teaspoon yeast 1 1/2 teaspoons kosher salt 1 1/2 cups very warm water
Directions In a large mixing bowl, stir flour, yeast, and salt together. Add the warm water and using a large spoon, stir until dough is wet and shaggy in texture. Cover bowl with plastic wrap and allow to sit for 12-18 hours. Preheat oven to 450 degrees. Put a dutch oven in the preheated oven and allow to heat for 30 minutes. While dutch oven is heating, scoop dough onto a floured surface and divide into three or four equal pieces, depending on the size you prefer your bread bowl. (Think four for cup-size servings and three for bowl-size.) With floured hands, shape each piece of dough into a ball, tucking any rough edges underneath. Place plastic wrap on top and allow to sit until dutch oven is ready. Remove preheated dutch oven and, with floured hands, arrange the dough balls inside, barely touching. (Careful not to burn yourself!) Place the lid on top and put it back in the oven to bake for 30 minutes, then remove the lid and bake for an additional 15 minutes. Remove and allow to cool on a wire rack. Before serving, use a serrated knife to cut a cone shape into the bread. Remove the top and fill the bowl with your favorite soup and serve.