Italian Bread Bowls

By amylk103

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Rate this recipe 4.3/5 (22 Votes)

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Ingredients

2 1/2 cups warm water
2 envelopes active dry yeast (1/4 ounce)
2 tsp vegetable oil
7 cups all purpose flour
1 Tbsp cornmeal
1 egg white
1 Tbsp water

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

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

Step 2

Add flour gradually, beating at medium speed with an electric mixer until a soft dough forms.

Step 3

Turn dough out onto a floured surface; knead until smooth and elastic (4 to 6 minutes). Place in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place, free from drafts 35 minutes or until doubled in bulk.

Step 4

Punch dough down; and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on a lightly greased baking sheets with cornmeal.

Step 5

Cover and let rise in a warm place, free from drafts, 35 minutes or until doubled in bulk

Step 6

Stir together egg and 1 Tbsp water, brush over loaves

Step 7

Bake at 400 for 15 minutes. Brush with remaining eff mixture and bake 10 to 15 more minutes or until golden. Cool on wire racks., Freeze up to 1 month if desired.

Step 8

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.