Italian Bread Bowls
"These bread bowls are a great way to serve soup in the wintertime"
photo by gailanng
- Ready In:
- 1hr
- Ingredients:
- 8
- Yields:
-
8 Bowls
- Serves:
- 8
ingredients
- 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
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, 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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Reviews
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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! -
This is one that you will either swear by it or swear at it. I'm planning on working on my 'bowl' making skills. Make them larger than what you think. Tasty!
