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King Arthur site is my favorite place to look for baking recipes. They have fool proof recipes and almost everything I have baked from there have been a success. So if you are a beginning baker, then start your search in the King Arthur site and I’m sure you will slowly gain confidence in your baking skills.

I made these homemade bread bowls to serve the broccoli-cheese soup.This recipe makes buns that are perfect to serve soup for 1 — not too big and not too small. They are also soft and great to eat just as is. Make the buns smaller — may be 8~10 instead of 6, skip the dried thyme and you have great dinner rolls or even breakfast rolls. They taste awesome with a smear of soft butter and if you are like my son, then spread some Nutella.

The only change I made to the recipe is add atta (wholewheat flour) to replace some of the all purpose flour. The dough is also very easy to work with.

Recipe from King Arthur flour:

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Homemade Bread Bowls Yum
Homemade Bread Bowls
Course breads
Cuisine american
Prep Time 30 minutes
Cook Time 30 minutes
Servings
bread
Ingredients
  • 1 cup Atta (whole wheat flour)
  • ½ cup Semolina - (I used fine sooji)
  • tsps Salt
  • 1 tsp Thyme Dried
  • tsps Yeast
  • cups Water Lukewarm
  • 1 tbsp Sugar
  • ¼ cup Canola Oil Vegetable or
  • 3 tbsps Potato flour - (or ½cup dry potato flakes)
  • 2 tbsp milk Dry powder
Course breads
Cuisine american
Prep Time 30 minutes
Cook Time 30 minutes
Servings
bread
Ingredients
  • 1 cup Atta (whole wheat flour)
  • ½ cup Semolina - (I used fine sooji)
  • tsps Salt
  • 1 tsp Thyme Dried
  • tsps Yeast
  • cups Water Lukewarm
  • 1 tbsp Sugar
  • ¼ cup Canola Oil Vegetable or
  • 3 tbsps Potato flour - (or ½cup dry potato flakes)
  • 2 tbsp milk Dry powder
Homemade Bread Bowls
Instructions
  1. Combine all the dough ingredients in a mixing bowl or the bowl of a stand mixer. Make a smooth dough.
  2. Place the dough in a container, cover and set it aside to rise for 90 minutes or until it doubles in volume.
  3. Gently deflate the dough and divide the dough into 6 equal parts.
  4. Round each part into a smooth ball.
  5. Place them on a parchment lined baking sheet; cover and set aside for another 1 hour. The balls should gets quite puffy.
  6. At the end of the rising time, preheat the oven to 350°F.
  7. Bake for about 25 minutes or until the bins are deep golden brown. Let the buns cool right on the baking sheet.
  8. When ready to serve the soup, cut the top of bun and scoop out the bread from inside and fill with the soup of your choice. Enjoy!!
Recipe Notes

Linking this to this week's Fabulous Feast Friday# 5 being hosted by Mir & Sandhya.

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2 thoughts on “Homemade Bread Bowls for Soups”

  1. Awesome bread bowls, Pavani. I was wondering if the potato flour can be replaced by corn flour.

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