Recipe makes 8 bread bowls. They have a nice crusty outside which is perfect for soups in the winter. Ready in 2 hours and 15 minutes. Bowls can be frozen for up to 1 month, if desired.
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Bread B ...
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- 1In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- 2Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
- 3When the dough has pulled together into a ball, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in size, about 40 minutes.
- 4Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
- 5Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
- 6Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
- 7To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.
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Nutritional Facts for Italian Bread Bowls
Serving Size: 1 (1586 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 3548.2
- Calories from Fat 341
- Total Fat 37.9 g
- Saturated Fat 5.1 g
- Cholesterol 0.0 mg
- Sodium 4756.3 mg
- Total Carbohydrate 683.7 g
- Dietary Fiber 30.6 g
- Sugars 2.6 g
- Protein 104.3 g