Thursday, January 17, 2013

Italian Bread Bowls

Yum


Have you ever done this? Eat your soup, cheese fondue or warm bacon-cheese spread spread  out of a bread bowl.  They are wonderful and you can eat the bread bowl too, something my grandsons find very funny and fun to do!



Ingredients
2 1/2 cups warm water (105 to 115 degrees)
2 (1/4-ounce) envelopes active dry yeast
2 tsp salt
2 tbls vegetable oil
7 cups all-purpose flour
1 tbls cornmeal
1 egg white
1 tbls water

Method
Stir together 2 1/2 cups water and yeast in a large bowl; let stand 5 minutes.

Stir in salt and oil.  Add flour gradually, beating at medium speed with an electric mixer until a soft dough forms.

Turn dough out onto a floured surface; knead until smooth and elastic (4-6 minutes).

Place in a lightly greased bowl (I spray with cooking spray or coat lightly with olive oil), turning to grease top.  Cover bowl with plastic wrap and let rise in a warm place, free from drafts, 35-60 minutes or until doubled in bulk.

Punch dough down and divide into 8 equal portions.  Shape each into a 4-inch round loaf.  Places loaves on lightly greased baking sheets, sprinkled with cornmeal.  Cover lightly with a kitchen towel and let rise in a warm place, free from drafts, 35-45 minutes or until doubled in bulk.

Stir together egg white and 1 tbls water; brush over loaves.

Bake in 400 degree oven for 15 minutes.  Brush tops with remaining egg mixture, and bake 10-15 more minutes longer or until golden. Cool on wire racks.

Cut a 1/2-inch thick slice from top of each loaf; scoop out centers, leaving a 3/4-inch shell; reserve centers for dunking in soup.

Ladle hot soup into bread bowl and serve.



Baked loaves freeze up to one month if desired.  Recipe can be divided in half.

Enjoy,
Mary


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