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bread bowl with lid

Bread Bowls

Bread bowls for soup


  • 2 sachets of Dry Yeast
  • 540 ml) warm water
  • 2 teaspoons granulated sugar
  • 2 teaspoons salt
  • 2 tablespoons olive oil
  • 780 g bread flour
  • 1 large egg beaten


  • our the warm water over yeast in the bowl.
  • Whisk together and allow to sit for 5 minutes.
  • The mixture should be frothy and foamy after 5 minutes.
  • Mix together the sugar, salt, olive oil and 3/4 of the flour.
  • Once mixed add the rest of the flour.
  • Mix on a low speed, with a dough hook for about 5 minutes, or knead by hand.
  • The dough should be thick and pull away from the sides of the bowl as it mixes.
  • Turn it out onto a lightly floured surface and form into a ball.
  • Place into a large greased bowl.
  • Cover the bowl with plastic wrap and place it somewhere warm until it has doubled in size.
  • It has been cold lately so I preheated an oven to  200°F (93°C) then turned the oven off and place the bowl inside the warm oven.
  • Once doubled in size, punch down the dough to release any air bubbles.
  • Remove dough from the bowl and turn it out onto a lightly floured surface.
  • Using a sharp knife or dough scraper, cut into 6 even pieces.
  • Form each into a large ball.
  • Line 2 large baking sheets with parchment paper.
  • Place 3 dough balls onto each.
  • Cover lightly and set aside to rest for 20 minutes as the oven preheats.
  • Preheat oven to 400°F (204°C).
  • Brush each dough ball with egg wash and, using a sharp knife, score an X into the tops of each.
  • Bake for 30 minutes or until golden brown.
  • Cool until ready to handle.