Italian Bread Bowls

Recipe View 5 mins Gather all ingredients. (5 minutes)

Recipe View 10 mins In a large bowl, dissolve the yeast in the warm water. Let stand until creamy and foamy, about 10 minutes. This indicates that the yeast is active and ready to use. (10 minutes)

Recipe View 5 mins Lightly grease a large bowl with oil. Also, lightly grease two baking sheets and dust them with cornmeal. Set aside. The cornmeal will prevent the bread from sticking and add a subtle texture to the crust. (5 minutes)

Recipe View 15 mins To the yeast mixture, add 4 cups of flour, the vegetable oil, and salt. Beat with an electric mixer until well combined. Gradually add the remaining 3 cups of flour, 1/2 cup at a time, beating on medium speed until fully incorporated after each addition. The dough should come together into a shaggy mass. (15 minutes)

Recipe View 1 hrs 5 mins Turn the dough out onto a lightly floured surface. Knead until it is smooth and elastic, about 6-8 minutes. If the dough is too sticky, add a little more flour, a tablespoon at a time. Place the dough into the greased bowl, turning to coat all sides. Cover the bowl with a damp cloth and let rise in a warm place until doubled in volume, about 40-60 minutes. (65 minutes)

Recipe View 1 hrs 15 mins Punch the dough down gently to release the air. Divide it into 8 equal portions. Shape each portion into a round loaf, about 4 inches in diameter. Place four loaves onto each prepared baking sheet. Cover the loaves with a clean cloth and let rise in a warm place until doubled in volume again, about 30-45 minutes. (75 minutes)

Recipe View 15 mins Preheat the oven to 400 degrees F (200 degrees C). (15 minutes)

Recipe View 5 mins In a small bowl, whisk together the egg white and 1 tablespoon of water to create an egg wash. Brush half of the egg wash evenly over the tops of the loaves. This will give them a beautiful shine and golden color. (5 minutes)

Recipe View 30 mins Bake in the preheated oven for 15 minutes. Remove from the oven and brush the loaves again with the remaining egg wash. Return to the oven and continue to bake until the loaves are deeply golden brown and sound hollow when tapped on the bottom, 10-15 more minutes. (30 minutes)

Recipe View 20 mins Transfer the baked bread bowls to wire racks to cool completely. (20 minutes)

Recipe View 15 mins To make the bread bowls, carefully cut a 1/2-inch thick slice from the top of each loaf. Use a knife or your fingers to scoop out the bread from the center, leaving a 3/4-inch thick shell. Reserve the scooped-out bread for bread crumbs or croutons. (15 minutes)

Recipe View 5 mins Fill the bread bowls with your favorite hot soup or stew and serve immediately. Enjoy! (5 minutes)