Savory Soup Sourdough Bowls
Delight in these savory sourdough bowls that are both easy to make and the perfect accompaniment to your favorite hearty soups and stews. In just about an hour, you'll create golden, crusty bread bowls that you can tear apart as you enjoy the warmth of your soup. Ideal for a chilly evening, these versatile bowls make for a fun and interactive dining experience, allowing you to savor every last bite. Remember, the key to perfect bread bowls is to use fully thawed dough that hasn’t begun to rise—this will make handling a breeze. Enjoy the comforting combination of warm, freshly baked bread and rich, thick soup in a way that’s not only delicious but also adds a creative touch to your meal.
N/A
Servings
N/A
Calories
4
Ingredients
Ingredients
frozen bread dough
1 loaf (thawed)
olive oil or vegetable oil
1 tablespoon (for brushing)
dried basil leaves
1 teaspoon (for sprinkling)
garlic salt
1/2 teaspoon (for sprinkling)
Instructions
1
Begin by thawing the frozen bread dough in the refrigerator until it is completely thawed, but be careful not to let it rise.
2
Preheat your oven to 350°F (175°C).
3
Lightly grease the outside of six 10-ounce custard cups with shortening. Avoid using cooking spray as it may not hold the dough properly. Place the cups upside down on a baking cookie sheet.
4
Divide the thawed dough into six equal pieces. Shape each piece into a smooth ball and then flatten them into rounds, ensuring they are large enough to fit over the cups.
5
Position the rounds of dough over the upside down custard cups. Brush the tops of the dough rounds with olive oil or vegetable oil to promote a crispy crust.
6
Generously sprinkle dried basil leaves and garlic salt over each dough round, adding flavor and aroma.
7
Cover the assembled dough rounds with a clean kitchen towel and allow them to rise in a warm place for about 20 minutes until they puff slightly.
8
Bake the dough in the preheated oven for 16 to 20 minutes or until the bread bowls turn a beautiful golden brown.
9
Once baked, let the bowls cool for about 5 minutes before gently removing them from the custard cups. Note that the inside of each bowl may be slightly moist due to steam.
10
To serve, place the warm or cooled bread bowls in shallow soup or pasta bowls, and spoon your desired soup, chowder, or stew into each bowl for a delightful presentation.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Soup Sourdough Bowls?
These are golden, crusty bread bowls made from thawed sourdough dough, designed to hold hearty soups, stews, and chowders.
How many bread bowls does this recipe make?
This recipe is designed to make six individual sourdough bread bowls.
What is the recommended oven temperature?
Preheat your oven to 350°F (175°C) before baking the bread bowls.
How long do the sourdough bowls need to bake?
The bread bowls should bake for 16 to 20 minutes, or until they reach a beautiful golden brown color.
What type of dough should I use?
Use one loaf of frozen sourdough bread dough that has been completely thawed.
Can I use cooking spray to grease the custard cups?
No, it is recommended to use shortening instead of cooking spray, as spray may not hold the dough properly during the process.
What size custard cups are needed?
You will need six 10-ounce custard cups.
How should the custard cups be positioned on the baking sheet?
The custard cups should be placed upside down on a baking cookie sheet.
What is the secret to handling the dough easily?
Ensure the dough is fully thawed in the refrigerator but hasn’t begun to rise before you start handling it.
How do I shape the bread bowls?
Divide the dough into six equal pieces, shape them into smooth balls, and flatten them into rounds large enough to fit over the cups.
What should I brush on the dough before baking?
Brush the tops of the dough rounds with either olive oil or vegetable oil to create a crispy crust.
What spices are used for seasoning?
The dough is seasoned with dried basil leaves and garlic salt for added flavor and aroma.
How long should the dough rise once it is on the cups?
Cover the dough with a clean kitchen towel and let it rise in a warm place for about 20 minutes until it puffs slightly.
How long should the bowls cool after baking?
Allow the bowls to cool for about 5 minutes before you gently remove them from the custard cups.
Why is the inside of my bread bowl moist?
The inside may be slightly moist immediately after baking due to trapped steam; this is normal.
How do I serve these bread bowls?
Place the bowls in shallow soup or pasta dishes and spoon your favorite soup, chowder, or stew directly into them.
Can I use vegetable oil instead of olive oil?
Yes, either olive oil or vegetable oil works well for brushing the dough.
How much dried basil is required?
You will need 1 teaspoon of dried basil leaves to sprinkle over the dough.
How much garlic salt is needed?
The recipe calls for 1/2 teaspoon of garlic salt.
Is this recipe considered vegetarian?
Yes, based on the ingredients provided, this is a vegetarian-friendly bread recipe.
What is the total preparation time for the bowls?
The recipe takes approximately one hour to complete, including rising and baking time.
Can I use these for thick stews?
Yes, these crusty bowls are perfect for thick stews and rich, hearty soups.
What happens if I let the dough rise too much during thawing?
If the dough rises too much during thawing, it will become harder to handle and shape over the custard cups.
What is the primary tag for this recipe?
The primary tags include bread bowls, sourdough, soup, and easy recipe.
Do I need a specific type of baking sheet?
A standard baking cookie sheet is sufficient to hold the six custard cups.
How much oil is used for the whole recipe?
The recipe uses 1 tablespoon of olive or vegetable oil.
What is the texture of the finished bread bowl?
The bread bowls are golden and crusty on the outside, which makes them ideal for tearing apart and eating.
Is this recipe suitable for beginners?
Yes, it is tagged as an easy recipe and uses pre-made frozen dough to simplify the process.
Should the dough be at room temperature when I shape it?
It is best to shape the dough while it is still cold from the refrigerator but completely thawed.
Can I store these bowls for later?
While best served warm, they can be stored; however, they are most interactive and delicious when freshly baked.