The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread Bowl Recipe

zumnoor's picture

Bread Bowl Recipe


I've been searching for bread bowl recipes and have not been so successful. Somehow, the recipes that I came across  don't seem foolproof and I have no confidence baking them. I've found many recipes on this site super reliable and if someone can share a good recipe for bread bowls, it'd be much appreciated. Winter is approaching and my family would love to slurp our soup from a bread bowl. Also a recipe for kugelhoph is much more appreciated. Thank you to all who respond to this.


Wayne's picture

Hi:  You might try this one for bread bowls, originally from KA:



 Ideal for chili, a thick, hearty soup or stew, these bread bowls are more than recyclable -- they're delicious! 3 cups Unbleached All-Purpose Flour
1 cup semolina
2 1/4 teaspoons instant yeast
1 tablespoon non-diastatic malt OR 2 teaspoons sugar
1 1/2 teaspoons salt
1 1/2 cups water 

Combine all of the dough ingredients and mix and knead them together -- by hand, mixer or bread machine -- till you've made a soft, smooth dough. Allow the dough to rise, covered, for 1 to 1 1/2 hours.

Divide the dough into five pieces, and form them into round (not flattened) balls. Place them on a lightly greased or parchment-lined baking sheet, cover lightly, and set them aside to rise in a warm place for 1 1/2 hours, or until they've almost doubled in size.

Uncover the balls and let them sit for 10 to 15 minutes, to develop a tough skin. Just before placing the bread bowls in the oven, mist them heavily with water. Bake the bread bowls in a pre-heated 425°F oven for 18 to 22 minutes, until they're a deep, golden brown. Turn off the oven, prop the door open a little, and leave the bread bowls inside for 15 minutes; this will keep the crust crisp.

Remove the bread bowls from the oven and cool them completely before cutting the tops off and removing the insides; (reserve the insides to make bread crumbs). Yield: 5 large bread bowls.

mountaindog's picture


Oh, I love kugelhopf! I usually make a kugelhopf every Christmas, tastes so good with coffee. Here is a yeasted kugelhopf recipe that I like by Madeleine Kamman, a French cookbook author. The lemon zest really makes it great in my opinion, and I prefer to use golden raisins - MD:

Kugelhopf Recipe - yeasted

Adapted from "The New Making of a Cook," by Madeleine Kamman.

2/3 cup milk

2 tablespoons granulated sugar

2 packets ( 1/4-ounce each) dried yeast

1 cup unsalted butter, room temperature

1 teaspoon salt

6 large eggs

3 cups sifted flour

1 cup dark raisins

1 tablespoon lemon zest, optional

1/2 cup blanched whole almonds

Confectioners' sugar

Heat milk in saucepan almost to a boil; cool it to 110-115 F. Add 1 tablespoon of the sugar; mix well. Sprinkle the yeast over the mixture; let stand until it foams, about 10 minutes.

Meanwhile, beat butter and remaining tablespoon of the sugar in bowl of electric mixer until fluffy. Beat in salt. Add the eggs, one at a time, beating well between each addition. Add the milk-yeast mixture; blend well. Gradually mix in the flour on low speed. Increase the speed to medium; beat 2 minutes. Add the raisins and lemon zest.

Generously butter a 9- to 12-cup kuglehopf pan or bundt pan; place an almond in each indentation in the bottom of the pan (or scatter almonds on the bottom of the bundt pan). Gently pour batter into pan. Cover with a clean towel; let dough rise until it reaches the rim of the pan, about 50 minutes.

Heat oven to 375 F. Bake kugelhopf until a skewer inserted in its center comes out clean, about 35 minutes. Invert on a cooling rack; carefully remove pan. Cool on wire rack; dust with confectioners' sugar.

Nutrition information per serving:

370 calories, 50% of calories from fat, 21 g fat, 11 g saturated fat, 125 mg cholesterol, 39 g carbohydrates, 8 g protein, 235 mg sodium, 2.7 g fiber

If you don't want to buy a kugelhopf pan, a bundt pan works just as nicely.

Kugelhopf keeps nicely for about two days if tightly wrapped. After that, slices of kugelhopf taste delicious toasted.

Yield: 12 servings


Here is another recipe for a cake-like kugelhopf that is not yeasted, and is very buttery, I got this from an old Austrian cookbook years ago and is very quick and easy to make if you do not want to bother with yeast. You may want to double this recipe if using a very large bundt pan - MD:

Kugelhopf - no yeast

Serves 8

1 cup unsalted butter, softened at room temp.

2 cups granulated sugar

6 large eggs, separated

1 1/2 cups flour

1/2 tsp. salt

2 tsp. baking powder

6 tbs. whole milk

1 tsp. vanilla extract

2 tbs. fresh grated lemon peel

1 cup golden raisins 

1 cup sliced or slivered almonds

Confectioners' sugar

Cream softened butter to mayonaise consistency. Add sugar andd beat until light and fluffy. Beat in egg yolks until well-blended. Mix and sift dry ingredients. Combine milk and vanilla. Add flour and milk mixture alternately to butter mixture, and mix until well-blended. Stir in lemon peel, raisins, and sliced almonds until well-blended. Beat egg whites until stiff but not dry and fold into mixture. Grease and lightly flour a kugelhopf mold or bundt pan. Spoon batter into pan and smooth top. Bake at 350F for 75 minutes or until cake tester comes out clean. Loosen, invert, and cool on rack. After cooled, dust with powdered sugar. Cake freezes well.



Squid's picture

What a cool idea, making a Bread Bowl. I bet the presentation is wonderful!

qahtan's picture


 When I made bread bowls, I reserved the tops to make "lids". And the inside crumb was toasted to make croutons. ;-))))