Italian Bread Bowls Recipe

Ingredients
<br>- 2 (.25 ounce) packages active dry yeast
<br>- 2 1/2 cups warm water (110 degrees F/45 degrees C)
<br>- 2 teaspoons salt
<br>- 2 tablespoons vegetable oil
<br>- 7 cups all-purpose flour
<br>- 1 tablespoon cornmeal
<br>- 1 egg white
<br>- 1 tablespoon water
<br><p></p>Directions
<br>step 1: In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: 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.
<br>step 5: 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.
<br>step 6: 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.
<br>step 7: 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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Ingredients
- 2 (.25 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
step 1: In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
step 2: 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.
step 3: 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.
step 4: 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.
step 5: 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.
step 6: 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.
step 7: 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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