Bread bowl recipes: 59 photos
FAQ
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. If the bread bowl is not sturdy enough, the soup can soak through and create a soggy mishmash of soup and bread, so toasting the bowl beforehand is a worthy extra step.
The bread becomes flavored as it absorbs some of the stew's base, and can be eaten after the stew has been eaten. Bread bowls are also used for dips, using the scooped-out bread for dipping.
To create an optimal environment with a consistent temperature for your dough, we recommend either wood with an all natural and food-safe finish or stainless steel.
Once cooled, place the fully baked bread bowls in a ziptop bag or in an airtight container for up to 3 months. To thaw, leave at room temperature for a few hours or overnight, and reheat in a 400°F oven for 5-10 minutes, or until warm.
Stale Bread Method: Dampen, Wrap in Aluminum Foil, Reheat at 300°F. This is the approach The Spruce Eats recommends for bringing back stale bread — dampen under the faucet, wrap the whole loaf in foil, and reheat for 15 minutes in a 300°F oven.