A super simple recipe for Homemade Bread Cups for Soup! These bread cups are just smaller versions of bread bowls are are ready to fill with your favorite soup in just over an hour.
I love love love a good bread bowl for my soup. It is consistently my favorite thing to order in a deli. If it’s on the menu that bread bowl will be mine alllllllllllllllllllllllllll mine.
But when it comes to bread bowls for soup my eyes are always bigger than my stomach. A bowl is too much. By the time you eat the soup you can’t enjoy the bread. And that’s depressing because gahhh I love the bread!
Quick And Easy Coffee Bread Recipe
I always wondered why I can’t just order a CUP of soup in bread. Bread CUPS for soup. So I made them myself.
You might remember awhile back when I made this Classic Crusty Herbed Dinner Loaf. It’s full of flavor and is ready to eat – start to finish- in just over an hour. The quick turnaround makes it my favorite bread recipe for all occasions. So of course I used a version of it to make my bread cups for soup.
The outside has a nice sturdy crust, which is crucial because you don’t want your soup seeping through. The bread that you hollow from the inside is soft and just slightly dense — perfect for dipping.
Bread Pizza Cups Recipe
In the original recipe I add herbs to the dough – they really round the flavor out and you can totally try that here, especially if you incorporate some of the fresh herbs from your soup. But for the purpose of simplicity I tested my bread cups without herbs – just a little sea salt – and they are soooooo good. Also I will pat myself on the back for creating the perfect bread cup serving size.
I promise I will post the recipe for this broccoli cheddar soup very VERY soon – it is creamy, cheesy, loaded with fresh broccoli florets, and rings in at less than 300 calories a serving. But until then I have lots of other soupy options to tide you over. You could try…
I've made these twice, once as two bread bowls for supper (yes, they were big, renaissance festival size, and yes after we finished we were delightfully miserable), and once as directed to make 4 bread cups for lunches. This is the biggest hit I have found since I started cooking 4 years ago. I will make these again and again for stew and chili. I may need to try to find some other suitable soups so we can have them more often. Maybe a nice thick bean soup.
Bread Recipe (teacher Made)
I have dark brown sugar on hand, would it hurt the recipe if I used dark brown or do I need to use light brown? Thanks!
Hello! I love bread bowls (like from Panera) but I never thought of bread CUPS, that is brilliant! I can't wait to try these!Homemade Bread is one of my favorite foods of all time. Can you tell by the name of this site?! There really is nothing quite like a warm slice of fresh bread served with a thick pat of butter on top. Mmmmm! This recipe is perfect. It’s simple to follow, takes about 2 hours to make and yields 2 loaves of wonderful bread. It’s quite versatile too, so feel free to use part whole wheat flour if you’d like. Brush butter on top when it’s out of the oven and partially cooled and everyone will thank you.
Yes, you can make this recipe in a bread machine! Scroll down to see full Homemade Bread recipe and ingredients, with printable instructions for your bread machine.
Self Raising Flour Bread. An Easy Recipe For Beginners!
A decade ago when I was just beginning to bake confidently, I still struggled with making bread. I tried countless recipes and none of them were quite right. I found this one and never looked back. It uses basic ingredients, comes together fast and I love the bread it makes. It’s soft, chewy with fantastic flavor. Feel free to reduce the sugar if you prefer. Enjoy the process and enjoy that bread!
This is a very comprehensive post with tons of information I’ve gleaned over the years making bread. Where would you like to start first?
If you’ve never made bread before, here is the basic formula for making your own at home. My recipe below follows this perfectly. It’s so much easier and trust me, the scent of fresh bread baking will make everyone
The Best Homemade Bread (white Bread Recipe)
This is a simple process that takes about 5 minutes. You can see a picture below what yeast looks like when it’s proofed.
So aim for slightly warmer than luke-warm, or about 105°F. Combine warm water, yeast and 1 TBSP of the granulated sugar in your mixing bowl. Give it a quick stir and then let it sit for 5 minutes. You’ll begin to see the yeast puff up until it covers the entire surface of the water.
Add the rest of the sugar, the oil, salt and flour (You can use all-purpose flour OR bread flour!), then mix using an electric mixer until it’s well combined, about 2 minutes. You can mix by hand but it will take longer.
Easy Homemade White Bread
You might be thinking, “Wait! It’s already mixed!” Ha! Not so fast! Going through the process of kneading bread dough is crucial for bread with great texture. Kneading dough allows gluten to form which enables dough to rise better, be lighter and fluffier. you can knead by hand or with a mixer. I use the dough hook on my mixer and knead for 7 minutes. If you knead by hand, you’ll want to knead for 10-11 minutes, depending on how consistent you are.
Place your lovely smooth, elastic bread dough in an oiled bowl and cover it with plastic wrap or a clean towel. I think plastic wrap works better because it traps hot air inside and thus, my dough requires a shorter first rise. Be sure to spray the side of the plastic wrap that will touch the dough with oil!
If your house is cool, your bread will take longer to rise. In the wintertime when my house is cooler than normal, I like to turn the oven on for 2-3 minutes, then turn it off and let the bowl of dough rise in there. The oven traps the heat for a longtime and it’s the perfect atmosphere for rising dough.
How To Make Basic White Sandwich Bread
Punching the dough down quickly releases any air pockets that have developed and helps your bread have a more consistent rise and texture. Shape your dough by rolling it gently into a ball and rolling it 2 or 3 times on the countertop so that the ball is more oblong. I usually punch down and shape the dough quickly, then place in a greased bread pan.
I like to do my second rise in a warm oven that’s not turned on. I turn the oven on just before I punch my dough down, then turn it off once I place the dough in the oven for the 2nd rise. It’s really only on for a minute or two, which is fine! The second rise will help shape your loaf of bread and takes about 30 minutes.
You’re nearly there! Bread bakes for about 30-40 minutes. You know what I do to make sure my bread is perfectly cooked? I use a digital cooking thermometer! Fully cooked bread will be 190-200 degrees F. Bread recipes that include milk will need to cook until 200 degrees, but since this one doesn’t, I take it out once it reaches 190 degrees. The top will be golden brown.
Two Hour Easy Homemade White Bread Recipe
My all-time favorite cooking thermometer is the Thermapen. It’s super fast and incredibly durable. Another great thermometer is the ThermoPop which is a more basic version that works just as well!
Cool baked bread in the pan for 10-15 minutes, then overturn pan and turn loaf out onto a cooling rack or folded towel to finish cooling. If you leave the bread in the pan for much longer than that, you’ll steam it, which may cause some parts of your loaf to go soggy. No one likes soggy bread!
I bake a lot of bread and the pans I prefer are either ceramic, glass or cast iron. These pans will bake bread more evenly and release the bread more easily after baking. I don’t like using dark or nonstick pans because the bread cooks unevenly. It darkens on the outside before the bread is cooked on the inside, so the coloring is uneven. Read more about which bread pan is the best here!
The Best No Knead Bread Recipe!
The recipe below kneads for 7 minutes and it’s worth it! Kneading dough helps to develop the flavor and texture of the bread, so don’t skimp on kneading time.
If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky, but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the
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