The bread that lines bread bowls is most commonly referred to as bread bowl bread. However, there are a few other names that may be used as well, depending on the specific recipe or bakery that makes it.
Common Names for Bread Bowl Bread
Here are some of the most common names used for the bread that lines bread bowls:
- Bread bowl bread
- Bread bowl dough
- Bread bowl liner
- Bread bowl shell
- Bread bowl crust
Bread bowl bread is sometimes simply referred to by the type of bread dough used to make it, such as:
- Sourdough bread bowl
- Whole wheat bread bowl
- Multigrain bread bowl
- Rye bread bowl
Regional names are also sometimes used, like San Francisco sourdough bread bowl.
What Makes Bread Bowl Bread Different
The bread dough used for bread bowls is often made a bit firmer and heartier than typical bread recipes. This helps the bowl hold its shape and prevent sogginess when filled with hot soups or dips.
Some key differences between bread bowl bread and regular bread include:
- Higher flour content – More flour gives the dough more structure.
- Minimal or no fat/oil – Fat can make the bread too soft and prone to soaking up liquid fillings.
- Heartier grains – Whole grains like whole wheat give the bread more texture.
- Longer proofing time – A slow rise develops complex flavor.
- Egg wash – An egg wash helps create a sturdier, glossy crust.
The shaping technique also differs, as the dough needs to be lined into a bowl rather than a traditional bread pan.
Common Types of Bread Used
Although any type of bread dough can theoretically be used to create a bread bowl, some varieties are more commonly used than others:
| Bread Type | Characteristics |
|---|---|
| Sourdough | Tangy flavor, sturdy crust |
| Rye | Hearty texture, robust flavor |
| Whole Wheat | Nutty, earthy flavor |
| Multigrain | Seeds add texture and flavor |
| Focaccia | Olive oil and herbs flavor bread |
| Ciabatta | Chewy texture, rustic crust |
Sourdough and rye breads are especially common choices as they have a hearty texture and complex flavor that complements many soup fillings.
Size and Shape
Bread bowls can be made in different sizes, though generally range from about 4 inches to 8 inches in diameter. Smaller bread bowls may hold around 1 cup of soup or dip, while larger bowls hold closer to 2 to 3 cups.
The most classic bread bowl shape is round, forming a perfect bowl shape. However, some creative bakers make bread bowls in fun shapes like stars, hearts, or even animals.
Uses for Bread Bowls
While most commonly used for serving soups or dips, the applications of bread bowls are endless! Here are some popular ways to use bread bowls:
- Chili or stew
- Macaroni and cheese
- Mashed potatoes or potato salad
- Baked dips like spinach artichoke
- Cobb or taco salad
- Oatmeal or grits
- Ice cream sundae
Using a bread bowl adds a fun twist to any dish while also making it easy to pick up and eat on-the-go. The bread bowl soaks up delicious flavors from the filling.
Tips for Serving in Bread Bowls
To make the experience of eating from a bread bowl even better, keep these tips in mind:
- Allow fillings to cool slightly so they don’t soak into the bread too quickly.
- Provide spoons for easier eating.
- Offer small side salads so the meal feels complete.
- Have extra napkins on hand.
- Consider slicing off the top of the bread bowl for easier access to fillings.
History of Bread Bowls
Bread bowls likely originated in San Francisco in the late 1800s to early 1900s. During this time, many bakeries opened in San Francisco and sourdough bread became popular in the area.
Bakeries wanted a way to sell day-old bread and make use of leftover sourdough bread ends. Making bread bowls was a creative solution that allowed recycling bread that would otherwise be wasted. The first bread bowls were likely made by hollowing out a round loaf and filling it with soup.
The Boudin Bakery claims it pioneered the bread bowl in San Francisco in the 1960s. From there, the concept spread to other U.S. cities and grew in popularity through the 1970s and 80s. Bread bowls are still ubiquitous at bakeries and restaurants across San Francisco today.
Making Bread Bowls at Home
While you can purchase pre-made bread bowls from many bakeries and grocers, making them at home is also fairly straightforward. Here is a basic process:
- Prepare the bread dough using your favorite recipe. Allow to rise.
- Form dough into smooth rounds and place in small oven-safe bowls.
- Allow dough to proof and rise slightly over the edges of the bowls.
- Brush dough with egg wash.
- Bake at 375°F until the crust is golden brown, about 30 minutes.
- Cool 5 minutes, then carefully remove the bread bowl from the ceramic bowl.
- Once cooled, hollow out some of the interior bread, leaving about 1-inch thickness.
- Fill bread bowl with desired hot soup, dip, or other fillings.
For an authentic San Francisco-style sourdough bread bowl, use a sourdough starter to make the bread dough. Bake until the characteristic chewy, crunchy crust develops.
Tips for Perfect Homemade Bread Bowls
Follow these tips for creating picture-perfect bread bowls at home:
- Use a fairly stiff, dry dough enriched with whole wheat or rye flour.
- Proof dough right in the baking vessels to easily form the bowl shape.
- Slash a small “X” across the top of each dough round before baking.
- Start checking doneness about 20 minutes into baking time.
- Let cool 10 minutes before removing from bowls to allow easy release.
- Use a serrated knife to gently hollow out the interior of the bread bowl.
Where to Buy Bread Bowls
In addition to being easy to make at home, ready-to-use bread bowls can also be purchased at many grocery stores, bakeries, and restaurants. Here are some places to buy bread bowls:
- Grocery store bakery sections – Many large grocery chains produce their own bread bowls in-house.
- Artisan bakeries – Small local bakeries are likely to have fresh bread bowls, especially in areas like San Francisco.
- Farmers markets – Look for bread bowl stands at local farmers markets.
- Restaurants like Panera Bread, Au Bon Pain, or Starbucks.
- Order online from sites like Goldbelly that ship bread bowls nationwide from famous bakeries.
Call ahead to check availability if looking for bread bowls at a particular local business. Small bakeries will often take special orders for bread bowls as well.
Storing and Freezing Bread Bowls
Freshly baked bread bowls are best consumed within a day or two. To extend freshness, store bread bowls in plastic bags at room temperature for up to 3 days.
For longer term storage, bread bowls can be frozen:
- Allow bread bowls to cool completely after baking.
- Place each bread bowl into a freezer bag or airtight container.
- Squeeze out excess air and seal the container.
- Freeze for up to 3 months.
- Thaw at room temperature for 2-3 hours before use.
A quicker method is to freeze the shaped, unbaked dough rounds. Proof frozen dough for 1-2 hours longer before baking.
Conclusion
Bread bowl bread has many names, but most commonly goes by simply “bread bowl bread” or descriptions like “sourdough bread bowl.” While early bread bowls were made from leftover bread, artisan bread dough is now crafted specifically to form the bowl shape and hold fillings. Though San Francisco made it famous, bread bowls can be found nationwide and are easy to recreate at home. This versatile bread container puts a fun spin on soups, dips, and other dishes.