Bread bowls—bowls made from round breads that are filled with piping hot soups and stews—are a special restaurant menu item, and a sought after food at the Fisherman's Wharf in San Francisco (mainly seafood chowder in a sourdough bread bowl). But they don't have to only be enjoyed when dining out—bread bowls are actually easy to make at home. And once you've made one, you may find a variety of ways to use a bread bowl, from chowders and creamy soups to chunky stews and party dips.
- 1 Sourdough or Italian bread loaf, round or oval shaped
- olive oil for coating bread
Gather ingredient. Pre-heat oven to 350 F.
Cut about 1/2 inch off the top of the loaf with a serrated knife.
Hollow out the bread by removing some of the bread from the inside. Leave about 1 1/2 inches of bread along the sides and bottom.
Brush olive oil on the inside of the bread bowl using a pastry brush or paper towel. This creates a seal, ensuring whatever you put in the bread bowl will not leak out.
Place the bread bowl on a baking sheet and bake for 15 minutes, until golden on the inside. Remove from the oven, and fill with desired soup or stew while still warm.
- To remove the bread from the inside of the loaf, you can simply scoop it out using your hands. Or, if you prefer a quicker and slightly neater method, use a knife to cut sections first and then scoop out.
- Save the bread that has been scooped out to turn into croutons or breadcrumbs. If you have removed the inside as pieces, you can cut into cubes and toast in the oven. Then serve the croutons on top of the soup in the bread bowl, or save for later use. If the bread is in clumps, you can process it in a food processor and use as soft breadcrumbs to top casseroles and as filler in meatballs and meatloaf.