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Italian Bread Bowls
Italian Bread Bowls
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Prep Time:
35 minutes
Cook Time:
25 minutes
Total Time:
145 minutes
Make 8 tasty bread bowls for soup, enjoy some now and freeze the rest for later.
Ingredients:
  • 2 (.25 ounce) packages active dry yeast
  • 2.5 cups warm water (110 degrees F/45 degrees C)
  • 1 tablespoon cornmeal
  • 7 cups all-purpose flour
  • 2 tablespoons vegetable oil
  • 2 teaspoons salt
  • 1 large egg white
  • 1 tablespoon water
Instructions:
  • Prepare all the necessary ingredients.
  • In a large bowl, mix yeast with 2 1/2 cups of warm water until creamy. Allow it to stand for approximately 10 minutes.
  • Prepare a large bowl by lightly greasing it. Then, lightly grease two baking sheets and dust them with cornmeal. Set them aside.
  • Combine 4 cups flour, oil, and salt with yeast mixture. Beat using an electric mixer until fully combined. Gradually add the remaining flour, 1/2 cup at a time, beating on medium speed until well combined after each addition.
  • After the dough comes together, transfer it to a lightly floured surface and knead for 6 minutes until smooth and elastic. Place the dough in a greased bowl, coat it by turning it over in the bowl. Cover with a damp cloth and allow it to rise in a warm spot until doubled in volume, approximately 40 minutes.
  • After punching down the dough, shape it into 8 equal portions and form each into a 4-inch round loaf. Place 4 loaves on each baking sheet. Cover and allow to rise in a warm spot until doubled in size, approximately 35 minutes.
  • Preheat the oven to 400°F (200°C) to get it nice and hot for cooking.
  • In a small bowl, gently whisk together the egg white and 1 tablespoon of water until combined. Use half of the resulting egg wash to brush over the loaves.
  • Bake in the preheated oven for 15 minutes, then brush loaves again with the remaining egg wash and bake until golden brown for an additional 10 to 15 minutes. Allow to cool on wire racks.
  • Create bread bowls by slicing off the top of each loaf at a 1/2-inch thickness. Hollow out the center, making sure to leave a 3/4-inch thick shell.
  • Serve hot soup in bread bowls immediately.

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