Recipe: Tasty Italian Bread Bowls

Delicious, fresh and tasty.

Italian Bread Bowls. These cute little bread bowls are a great way to serve soup in the wintertime. I usually serve a hearty potato soup Nutritional Information. The perfect accompaniment to a hot creamy soup is a homemade Italian Bread Bowl.

Italian Bread Bowls Conventional bowls do the trick, but then you have to clean after dinner; and who doesn't like bread with their soup? Easy homemade Italian bread bowls are perfect for soup, chili, chowder and more! Ditch the store bought bread bowls and make your own at home! You can have Italian Bread Bowls using 14 ingredients and 10 steps. Here is how you cook that.

Ingredients of Italian Bread Bowls

  1. Prepare of Ingredients.
  2. Prepare 1 1/2 tbsp of Active Dry Yeast (use 1 tbsp instant yeast).
  3. You need 2 1/2 cup of Warm Water.
  4. You need 2 tbsp of White Sugar.
  5. Prepare 2 tsp of salt.
  6. It's 2 tbsp of Vegetable Oil.
  7. You need 6 cup of Flour (you can also use 1/2 whole wheat 1/2 all purpose flour).
  8. It's of Egg Wash.
  9. It's 1 of Egg.
  10. You need 1 tbsp of water.
  11. You need of Spices (optional).
  12. It's 2 tsp of garlic powder.
  13. You need 2 tsp of Italian Spice.
  14. You need 2 tsp of Cracked Pepper.

This simple recipe for homemade bread is perfect for serving soup on a cold winter's day. Italian Bread Bowls are a fantastic way to serve soups, stews,chili, and even dips. You can make them extra large or very small as a soup appetizer. You eat the bowl so no dishes to wash!

Italian Bread Bowls step by step

  1. In a large bowl, dissolve yeast in warm water and sugar. Let stand until creamy, about 10 minutes..
  2. Add salt, oil, any spices and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time. Beat well with an electric mixer at medium speed after each addition..
  3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes..
  4. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil..
  5. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes..
  6. Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loafs on lightly greased baking sheets sprinkled with cornmeal..
  7. Cover and let rise in a warm place until doubled in bulk, about 40 minutes..
  8. Preheat oven to 400°F. Take a very sharp knife and cut two 1 inch slits in the center of each loaf. In a small bowl, beat together 1 egg and 1 tbsp water. Lightly brush the loaves with half of the egg wash..
  9. Bake in preheated oven for 15 minutes. Brush with remaining egg wash and bake 10 - 15 more minutes or until golden. Cool on wire racks.
  10. To make bowls cut a 1/2 inch thick slice from the top of each loaf and scoop out the centers (leaving 3/4 inch thick shells. Fill with hot soup and serve immediately..

As I mentioned, this Italian Bread Bowl can be used for soups, salads or dips. But around here the way this usually gets eaten is.as a an Italian Bread. It is absolutely delicious as is, with butter of coarse! Italian bread is surprisingly easy to make at home. This traditional recipe will yield two nice-sized Remove the dough from the bowl, place onto a lightly floured table, and divide into two equal parts.