How to Make Italian Bread Bowls - A Step-by-Step Guide

Italian cuisine is known for its comforting and hearty dishes, and one iconic menu item that embodies this is the Italian bread bowl. These bread bowls are versatile and can be used for a variety of soups, stews, and dips. They not only add a rustic touch to the presentation of your dish but also infuse it with the rich, yeasty flavor of freshly baked bread.

Making Italian bread bowls at home is a fun and rewarding process that allows you to personalize the size and flavor of your bre...

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Ingredients

  • 2 (.25 ounce) packages active dry yeast
  • 2 ½ 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

Information

  • Prep Time: 35 mins
  • Cook Time: 25 mins
  • Additional Time: 1 hr 25 mins
  • Total Time: 2 hrs 25 mins
  • Servings: 8
  • Yield: 8 bowls

  • Gather all ingredients.
  • Dissolve yeast in 2 1/2 cups warm water in a large bowl. Let stand until creamy, about 10 minutes.
  • Meanwhile, lightly grease a large bowl. Lightly grease two baking sheets and dust with cornmeal. Set aside.
  • Add 4 cups flour, oil, and salt to yeast mixture; beat with an electric mixer until well combined. Add remaining flour, 1/2 cup at a time, beating on medium speed until well combined after each addition.
  • When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Place dough into the greased bowl and turn until coated. 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 four loaves onto each prepared baking sheet. Cover and let rise in a warm place until doubled in volume, about 35 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Whisk egg white and 1 tablespoon water together in a small bowl. Brush 1/2 of the egg wash over loaves.
  • Bake in the preheated oven for 15 minutes. Brush loaves again with remaining egg wash and continue to bake until golden brown, 10 to 15 more minutes. Cool on wire racks.
  • Make bread bowls by cutting a 1/2-inch thick slice from the top of each loaf. Scoop out bread in the center, leaving a 3/4-inch thick shell.
  • Fill bread bowls with hot soup and serve immediately.
  • Nutrition

    439 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Sodium: 594mg
    • Total Carbohydrate: 85g
    • Dietary Fiber: 3g
    • Total Sugars: 0g
    • Protein: 13g
    • Calcium: 21mg
    • Iron: 5mg
    • Potassium: 161mg