Italian Bread Bowls
photo by gailanng
- Ready In:
- 2 (1/4 ounce) packages active dry yeast
- 2 1⁄2 cups warm water (110 degrees F/45 degrees C)
- 2 teaspoons salt
- 2 tablespoons vegetable oil
- 7 cups all-purpose flour
- 1 tablespoon cornmeal
- 1 egg white
- 1 tablespoon water
- In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- Add 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.
- When the dough has pulled together, 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 volume, about 40 minutes.
- Punch 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.
- Preheat 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.
- Bake 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.
- To 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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Great... love it! Thanks for posting (I found it originally on allrecipes, but was glad to find it here where I catalog my recipes). I multiplied the ingredients by 1.5 and made 12 bowls (which turned out to be 1/2 cup less flour than called for... hence the instruction to add 1/2 cup at a time until you have the right consistency). It might have been better as a reviewer at the other site suggested to make 3/4 the quantity of bowls (6 for original recipe or 9 for my 1.5 times). I baked it 15, then 10... next time I would bake 15, then 15 for a more crispy crust.<br/><br/>I made it with this recipe that I'll hopefully post here later: http://www.delish.com/recipefinder/broccoli-leek-soup-recipes Great combo!<br/><br/>Thanks!