Homemade Bread Bowl Recipe

In the bowl of a stand-up mixer, add the water, yeast, and granulated sugar. Let it sit for 5 minutes to allow the yeast to bloom.

Add the olive oil and a third of the flour.

Mix on medium speed until the flour is almost all incorporated.

Add another 1/3 of flour with salt. Mix well.

Change the stand-up mixer to a dough hook and add the remaining flour.

Mix on medium until the flour is all incorporated, and you don't see any dry flour.

If the dough feels sticky, which means it will leave some dough on your finger after you poke it, Add 1/4 cup flour. Mix for 2-3 minutes. If it is still sticky, add another 1/2 cup of flour, if not, proceed to step 8.

Keep mixing on medium/high speed for 10-12 minutes. This step is really important as it will develop the gluten and the structure of the bread. The dough will be cleaner. When stretching it between your fingers, you see the light through it without tearing it (window pane testing).

Transfer the dough to a large oiled mixing bowl. Cover and let it rest in a warm, draft-free place to rise until doubled (45-60 minutes).

Once the dough has doubled, punch the dough down and divide it into 6 balls.

For each ball, flatten it into a disc. Pull on the side (9 o'clock) to the middle, repeat for 12-3, and 6 o'clock.

Roll into a ball and set aside for a second rise (30-45 minutes).

Cover the dough with a dry kitchen towel.

Preheat the oven to 425 degrees F.

Line a cookie sheet with parchment paper.

Place the risen dough, 3 per cookie sheet. Score an 'x' on top of each. Set the other 3 aside until ready to cook them.

Brush with egg wash.

Bake in the preheated oven for 20-23 minutes or until the internal temperature is 190 degrees F.

Cool the bread completely.

Make a hole on top of the bread bowl.

Add your favorite soup.