Italian Bread Bowls348 Reviews
- Prep: 30 min
- Cook: 30 min
- Ready In: 2 hr 15 min
“These cute little bread bowls are a great way to serve soup in the wintertime. I usually serve a hearty potato soup when I have the time to bake them. They freeze for up to 1 month, if desired.” - by Kerri Skrudland
Original recipe yields 8 bowls
- 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.
Amount Per Serving (8 total)
- 439 cal
- 4.6 g
- 85 g
Based on a 2,000 calorie diet
Reviews (348)Rate This Recipe
"The only reason why I am knocking off a star is that I think you should make the recipe int0 SIX bread bowls, not 8... the size you get making six seems perfect. I also did olive oil instead of veg., ..." See moreand I added 1 tbsp. of sugar. I used entirely bread flour, not all purpose. I took the advice of another reviewer and let it rise with a steaming pot in the oven-- worked great! We ate this with "Super Sloppy Joes" (search for it) in the middle with cheddar cheese on top. Deliciously filling. One thing to remember though-- making six bowls means they need a little extra time in the oven, maybe 5 minutes or they are a tad doughy."
"These were very good but a bit time consuming. They baked up nice and crispy on the outside, just a tad doughy on the inside still. Next time, I will bake 2 or 3 mins. longer. I used bread flour in..." See morestead of all-purpose, perhaps that had something to do with it. I cut back on the salt to 1-1/2 tsp., next time I will add the whole amount. As per others' recommendations, I used olive oil and added a Tbsp. of sugar. I made 6 bowls, which were a good size, but very filling. (A secret I learned from Alton Brown from the Food Channel - place the dough in an oiled bowl or tall container. Cover with a cloth. Boil water and pour into a bowl. Place both in the oven. The steam creates the perfect temperature for rising the dough. Works great every time!)"
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