These No-Knead Bread Bowls can be made ahead of time and enjoyed with your favorite soup on a cold winter night!
As I was looking back over my recipes I realized that it has been over 5 months since I shared a new bread recipe.
Although some may correctly point out that this Cream Cheese Swirl Dark Chocolate Zucchini Bread actually counts as a dessert.
And in that case, it has been 6 months since I shared a new no-knead bread recipe!
So today I thought I would rectify that with a new recipe for No-Knead Bread Bowls.
And since we are in the midst of soup season I knew this would be a fun one to create for our Friday soup night.
I normally like to make no-knead bread ahead of time, let it rest, bake it up, and then warm it up, right on the oven rack, before we eat.
And that is exactly what I did with these bread bowls for our soup night last weekend!
While we are hoping to grow our family of two, there are currently only two of us, which means that there is no way for just the two of us to eat all of these bread bowls in one night.
But I still make up a whole recipe because the extras can be saved for any leftover soup we have to be reheated and enjoyed for my weekday lunches.
Depending on how big of bread bowls you prefer, this recipe makes enough dough to create 1 gigantic bread bowl (Also known as a loaf of bread. Ha!), 2 large bread bowls, 4 regular bread bowls, or 6 mini bread bowls.
I opted for the 6 mini bread bowls when photographing this recipe only because I think the small bread bowls are extra cute.
My dutch oven is 5.5 qt, so I only baked up 3 small bread bowls at a time so that there would be room for them to expand and grow without touching each other (leaving the lid in the oven to stay hot for the second round of baking).
Then I baked up the second half of the batch once the first batch was done baking.
It took a little bit more time (baking wise), but it also made me feel super productive to have bread baking in the oven while I finished cleaning up around the house for Sabbath and the weekend.
Now I can sit back and relax while Roger makes soup to enjoy in our homemade bread bowls!
No-Knead Bread Bowls
No-Knead Bread Bowls can be made ahead of time and enjoyed with your favorite soup on a cold winter night!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes + resting period
- Yield: 4–6 Bread Bowls 1x
- 3 Cups All-Purpose Flour *(1), plus extra for dusting before baking
- 1 & 3/4 Teaspoons Salt
- 1/2 Teaspoon Active Dry Yeast, slightly heaping
- 1 & 1/2 Cups Water, room temperature
- In a large bowl mix the 3 cups flour, 1 & 3/4 teaspoons salt, and 1/2 teaspoon yeast.
- Next, pour the 1 & 1/2 cups of water into the dry ingredients and mix until all of the ingredients are combined.
- Cover the bowl with plastic wrap and let it rest on your counter for 12-18 hours.
- Place your dutch oven in your oven and then preheat your oven to 450 degrees Fahrenheit.*(2)
- On a large piece of parchment paper dusted with flour*(3) shape your dough into 4-6 balls.
- Carefully remove your dutch oven from your preheated oven, remove the lid, place a piece of parchment paper with the dough balls on it inside the bowl, and replace the lid on top.
- Bake for 30 minutes with the lid on and then remove the lid and bake for an additional 7-10 minutes until your bread bowls are golden brown.
- Remove the parchment paper with the bread on it from the dutch oven and let it cool completely before scooping out the center and filling it with soup. *(4)
- Make sure not to scoop right from the container, this will compact the ingredient flour & be too much. Scoop with a spoon into your measuring container for a more accurate measuring.
- You want your dutch oven to be hot before you add the bread dough to it. Once the oven is preheated I personally like to wait an additional 10 minutes to ensure the dutch oven is hot enough before moving on to the next step.
- I sometimes sprinkle the bottom of my bread dough with a little bit of cornmeal to give it a nice crunch on the bottom.
- I like to make this recipe ahead of time & then once it’s cooled I wrap it up in foil to be reheated at a later time at 300 degrees Fahrenheit for 10 minutes (right on the rack without foil).
I hope you enjoy your No-Knead Bread Bowls with your favorite soups this season!
If you make these No-Knead Bread Bowls, be sure to share a picture and tag @DomesticallyBlissful on Instagram so that we can all see your delicious meal and so that I can share your image on my stories!
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What is your favorite soup to eat in a bread bowl?
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With love, Giusti
“Do not store up for yourselves treasures on earth, where moths and vermin destroy, and where thieves break in and steal. But store up for yourselves treasures in heaven, where moths and vermin do not destroy, and where thieves do not break in and steal. For where your treasure is, there your heart will be also.
Matthew 6:19-21 NIV