This post is sponsored by General Mills® and written on behalf of TapInfluence. All opinions and text are my own.
Homemade Bread Bowls
Homemade Italian Bread Bowls using just a few simple ingredients. Served with Progresso Traditional Chicken Tuscany Soup and Vegetable Classics Tuscan-Style White Bean Soup and topped with cheese and parsley.
There’s nothing more comforting than hot soup served in a bread bowl during fall and winter. If you’re anything like me, the aroma of the bread baking in the oven is enough reason to get in the kitchen. It’s definitely the highlight of the day where ever I make them.
On days that are especially cold, you can find me in the kitchen baking away. There is something relaxing about making food from scratch. If you’ve weathered through Midwestern winters before than you know what I’m talking about. Perhaps my favorite way to savor a bread bowl is by allowing the broth to soak in the bread for awhile before devouring it. Nothing fills me up quit like bread and soup!
I’ll be the first to admit that I don’t know everything I should about baking with yeast. However, once you bake your own goods with it, the sky is the limit. I’ve made bread bowls a few times and this is my go to recipe to get the job done. Even if you never really use active dry yeast, follow the directions I have to a T and you’ll do fine!
For years, I used to dine at restaurants just to order a bread bowl with soup. It’s just not necessary now days as I love to be in my kitchen as much as possible. This recipe really only uses a few ingredients and came be made ahead of time.
Onto the best part, filling the bread bowls. Since these bread bowls have Italian seasoning in them, I love to make Italian soup to pair it with. Progresso offers so many classic and traditional soups that fill these bowls just perfect. Since it the weather was chilly here last week I wanted something Italian for my mood. Italian food reminds me of being back home in front of the fireplace, eating a home cooked meal mom would make with our large family around. It’s no wonder Progresso Traditional Chicken Tuscany Soup and Vegetable Classics Tuscan-Style White Bean Soup was on my mind. The flavorful soup and herbs satisfied my mood for the day as it brings me so much comfort that it’s a must on chilly days.
This recipe makes 3 servings but the recipe can be doubled. Possibly the second best feeling besides making your own bread is having it the second day. Just wrap them in foil and warm them up in a 250 degree F oven for 15 minutes. I just love that warm, fresh baked bread feel going again. Since it only takes a few minutes to warm up, I like to pair it with Progresso Ready-To-Eat soup.
Most days I’ll heat up a few bowls for the family and enjoy it with some cheese and fresh herbs on top. Progresso does have a wide variety of southwestern soups and we’ll make our own tortilla strips to top it with along with some fresh avocado mush and sour cream.
Homemade soup crackers are also a favorite to make over here. They are a lot easier to make but pre-made ones will do fine, too. It’s a must whenever one of us gets sick.
Progresso soups and can be made into a creative dinner dishes, too. They already use fresh ingredients so flavor won’t suffer. Think, Chicken Pot Pie, Buffalo Chicken Casserole, Cheesy Brown Rice and Chicken Casserole, Green Bean Casserole and so many more options. Walmart® has a huge selection of Classic, Traditional and Rich & Hearty soups. I’m amazed at the variety they offer because they have a soup for every mood. I could literally have a new soup every day of the week for a few weeks.
What soup fits your current mood?
Homemade Italian Bread Bowls
- 1 + 1/4 cup water*
- 2 + 1/4 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 3 cups bread flour
- 1 + 1/2 teaspoon salt
- 1 teaspoon garlic herb or Italian seasoning (no salt)
- 2 tablespoons olive oil
- 1 egg white
- 1 tablespoon water
- 2 Progresso® Traditional Chicken Tuscany
- Heat water to 115 degrees F, This is important for the yeast. Dissolve the yeast and sugar in the warm water then allow to proof for 5-10 minutes.
- Add bread flour, salt and seasoning to the bowl of a stand mixer fitter with a dough hook. After yeast is done proofing, turn mixer on low and slowly add yeast water mixture. Turn mixer to medium speed and slowly add 2 tablespoons olive oil. Add more flour if too sticky or more olive oil if too dry. Mix until dough forms. Grease a large bowl with butter and transfer dough to bowl. Cover with siren wrap or towel and allow to rise for one hour or until it's doubled in size.
- Prepare a baking sheet with parchment paper. Divide dough into three equal portions and shape each one into a ball that is smooth. Place on baking sheet, leaving room for them to expand (use two baking sheets if necessary). Place in a warm room and loosely top with a clean towel or siren wrap that's been lightly oiled. Allow to rise for 30 minutes.
- Preheat oven to 400 degrees F. In a small bowl, combine egg white and water and whisk. Top bread bowls with mixture and place in oven. Bake for 15 minutes then brush more egg/water on top and return to bake for another 5 to 10 minutes. Once cool, carefully cut the top off and serve with soup.
Recipe NotesWater needs to be heated to 115 degrees F for yeast to activate.
This is a sponsored conversation written by me on behalf of General Mills. The opinions and text are all mine.