Cheesy Bacon Bread Bowl Recipe

  • Author:
  • Yield: 10 1x
  • Category: bread



  • For the sponge:
  • 1 cup warm water mixed with 1 cup warm milk
  • 2 packages active dry yeast (1 1/2 TBS)
  • 2 cups all purpose flour
  • For the Dough:
  • 2 TBS sugar
  • 2 TBS olive oil
  • 2 cups grated cheddar cheese (about 8 oz)
  • 1 cup chopped crispy bacon
  • 33 1/2 cups all purpose flour
  • 2 tsp salt
  • 1 egg mixed with a splash of water


  1. Add the yeast to the warm liquids and let sit to soften in the bowl of a stand mixer.
  2. Add the flour and stir until combined.
  3. Cover and let rest in a warm place until about doubled – 30 – 45 minutes.
  4. Place the bowl back into the mixer and add in the sugar, olive oil, cheese, bacon 3 cups of flour and the salt.
  5. Mix with the paddle until the dough comes together, adding as much of the remaining flour as needed but this is a soft dough so don’t over add.
  6. Add the dough hook and knead for 10 minutes.
  7. Remove the dough to a greased bowl and let rise in a warm place until doubled in size about 30 – 45 minutes.
  8. Prepare two baking sheets by covering with silicone mats or spraying with cooking spray
  9. Punch down the dough.
  10. Cut it in half and cut each half into 5 even pieces.
  11. Form each piece into a ball and place on the prepared baking sheets with enough space in between to allow for rise.
  12. Cover and let rise in a warm place for 30 – 45 minutes.
  13. Preheat oven to 375°
  14. Brush the dough with egg wash and bake for 12 minutes then rotate the sheets and bake for another 12 – 15 minutes until the bread bowls are done. You can tell by tapping one on the bottom. If it sounds hollow it is done.
  15. Cool on a wire rack.
  16. When ready to use slice the top off of the bread bowl and carefully pull out the soft bread inside. You can eat it or save it for another purpose.