Fast and Easy Bread Bowls Made With 4 Ingredients

These fast and easy Bread Bowls use only flour, yeast, water, and salt. They can be filled with soup or any of your favorite hot or cold dips for entertaining! They come together from start to finish within less than two hours, making them a great choice. We’ve included the volume and weight measurements for the ease of any home baker. Give them a try.

Fast and Easy 4-Ingredient Bread Bowls

Yield: 8 Bowls 

Ingredients:

8 cups Panhandle Milling Bread Flour (34 oz, 960g)

2 packages Red Star instant or rapid-rise yeast (1 ½ Tbsp, ½ oz, 14g)

1 1/2 Tbsp. kosher salt

3 cups warm water (not hot water, about 110°F)

Directions: 

• Wash and sanitize all tools and work surfaces. 
• Whisk the flour, instant yeast, and salt in a stand mixer bowl. Add the warm water to the bowl and stir with a dough hook until kneading 5 minutes on medium speed. 
• Remove from the dough hook and mixing bowl. Form into a ball. Wipe out the mixing bowl and place the dough ball back in the mixing bowl. Cover with plastic wrap. Rest for 20 minutes. Transfer the dough to a clean work surface lightly dusted with flour. Cut into eight equal pieces. 
• Shape the dough into bowls by rolling it into a ball, then pulling it down on the edges to seal the seam on the bottom. Place the shaped bowls on two sheet pans lined with parchment paper and cover with plastic to rise for 1 hour. 
• Wash and sanitize the work surface used to shape the dough. 
• Preheat your oven to 450°F. Lightly dust the top of the bowls with flour and use a sharp knife to slash the top of the bowls with an X pattern. 
• Bake at 450°F for 25 minutes or until golden brown and crusty, with an internal temperature of 190°F. 
• Let the bread cool slightly before cutting into the tops. Cut a circle from the top with a small serrated or paring knife. Scoop out the extra bread on the inside of the bowl, allowing room for soup or dip, and reserve the removed bread for dipping in soup. 
• Unused bowls can be cooled completely, wrapped in plastic, and stored in the freezer for up to 3 months. Rewarm in a 350°F oven until heated through, about 10 minutes.