Bread Bowl

Clam Chowder in a Bowl of Bread at San Francisco’s Fisherman’s Wharf is one my favorite childhood memories. There’s something to be said for bread that just soaks up the the creamy seafood chowder.  Let’s do this!

Bread Bowl

Prep Time 5 hrs
Cook Time 26 mins
Course Side Dish
Cuisine American
Servings 2 Loaves


  • 3 cups All Purpose Flour
  • 1 cup Water Luke Warm
  • 1 tsp Yeast
  • 1 tsp Sugar
  • 1 tbsp Olive Oil
  • 2 tsp Salt


  • In your stand mixer or bowl, combine water, yeast and sugar. Let stand until bubbly. If it doesn't get bubbly, stop here, get new yeast and try again.
  • Add the remaining ingredients to the mixer and mix until you've created a smooth dough
  • Allow the dough to rise, covered, for an hour or two.
  • Divide into 2 pieces, 12 ounces each.
  • Roll each piece into a ball and place on a greased baking sheet. Alternatively, use a silicon mat on the baking sheet.
  • Dust the top of the dough with some flour or lightly oil so it won't be sticky. Cover the bread bowls with plastic wrap. Set aside for 2-3 hours.
  • Just before baking, preheat the oven to 425f and slash the dough to create a pattern.
  • Bake for 25-28 minutes or until the bowls are deep brown.
  • Remove from the oven and allow them to cool. Once cool, cut out the top and burrow into the bread to make a bowl.


This will yield 24 ounces of dough. You may need to adjust the bake time if you split the dough into smaller loaves.

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