No-Knead Bread Bowls can be made ahead of time and enjoyed with your favorite soup on a cold winter night!
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).