Italian Bread Bowls
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photo by VelcrowMistress
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![photo by VelcrowMistress](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/50/70/59/lRMa6v8TQ1I5AF14aUL2_20190106_161055.jpg)
![photo by VelcrowMistress](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/50/70/59/n5x9nSVTTkCHr6T59fRb_20190106_161102.jpg)
- Ready In:
- 45mins
- Ingredients:
- 8
- Yields:
-
8 Bread Bowls
- Serves:
- 1
ingredients
- 2 tablespoons 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
directions
- 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 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.
- 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.
Questions & Replies
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RECIPE SUBMITTED BY
VelcrowMistress
Riverside, California