Thursday, January 17, 2013

Italian Bread Bowls


Updated October 2019

Have you ever done this? Eat your soup, cheese fondue, or warm bacon-cheese spread spread out of a bread bowl?


These Italian Bread Bowls are wonderful and *bonus* you can eat it! It's so much fun to serve hot soups, stews, and more in a bread bowl.


Even better, this recipe is very easy to make and the bread bowls freeze well.


RECIPE
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.

Cook's Note -
  • Baked loaves freeze up to one month if desired
  • Recipe can easily be divided in half

Enjoy,
Mary

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