Homemade Bread Bowl Recipe (2024)

FAQs

What type of bread is a bread bowl made of? ›

When is comes to making bread bowls, we prefer a round crusty loaf of artisanal or sourdough bread. This shape is sometimes referred to as a boule, which comes from the French word for ball. We use boules to create bread bowls for French Onion Soup.

Detailed Ingredients

Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Contains less than 2% off: Cultured Wheat Flour, Vinegar, Ascorbic Acid, Enzymes, Malt (Malted Barley Flour, Wheat Flour, Tapioca Dextrin), Salt, Vital Wheat Gluten, Yeast.

An issue that a home cook may encounter is bread bowls becoming too soggy too quickly. 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.

They are basically a large bread roll, hollowed out and filled with soup – and then you get to eat the bowl! Simply cut out the center of your bread bowl, fill with a delicious creamy soup, and enjoy. Tear off pieces of the bread bowl as you finish your soup, and finish by enjoying the whole bowl itself.

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.

Whatever you use to fill the bowl, it can be improved by sprinkling some of your bread crumbs on the top with a couple dots... Assuming that some or all of it isn't used as part of the filling, the soft insides are usually made into breadcrumbs for use elsewhere.

Detailed Ingredients

Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Whole Wheat Flour, Contains less than 2% of Ascorbic Acid, Enzymes, Cultured Wheat Starch Blend (Cultured Wheat Starch, Wheat Flour, Citric Acid), Salt, Vinegar, Yeast.

Baja Bowl. Cilantro lime brown rice and quinoa, black bean and corn salsa, salsa verde, grape tomatoes, fresh avocado, feta and Greek yogurt.

The bread with the fewest calories is the whole grain miche with 130 per serving. Other good choices are the whole grain baguette or whole grain loaf with 140 calories (each option also has 3 grams of fiber per serving).

Bakers don't really hate bread bowls, but it might be a little painful to see perfectly good bread thrown out. The joke of the video is that bakers get emotional seeing their works of art, their loaves of bread, get turned into a bowl.

Are you supposed to eat the bread in a bread bowl? ›

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.

Nothing recalls that gentle era better than wooden kitchenware: hand-carved spoons, potato mashers, and a vital tool called the dough bowl. In colonial America, dough bowls provided a snug, warm place in which bread could rise prior to baking.

Pita, also Pitta, breads, also called Arabic bread, balady, shamy, Syrian bread, and pocket bread, are circular, leavened double-layered flat breads that originated in the Middle East. It is prepared with flour, water, baker's yeast, and salt.

This thin-crusted variety of French Bread—more commonly known as the Baguette, Po' Boy Loaf or Sunday Cap Bread—is fundamental to the New Orleans gastronomy. Each version of the French bread is slightly different. The baguette is the traditional 18-inch loaf that is served in many New Orleans restaurants.

Let's start by kicking any confusion… Bread Boule (ball) = Bowl. The season of hearty fare and soups is upon us, and so to is the need for us to come up with fun creative dishes to match the changing appetites of our guests. One such fun seasonal alternative is the bread boule.