Remember the time I posted Zuppa Toscana and said it would be great served in Italian Bread Bowls? Yep.
That is happening right now. You’re welcome.
I have to tell you I am thoroughly enjoying making this bread. It’s super easy–especially when the yeast works correctly. You don’t even want to know what these bread bowls looked like the first time I made them. It was pretty sad, really. I couldn’t even use the image I took to highlight the soup post. I had to resort to a bowl. Yeah.
These bread bowls will remind you a lot of that popular restaurant that serves a lot of bread, soup, salads, bread…You know the one I’m talking about. They serve my once-favorite scone, which I now make myself. Check that recipe out here.
Okay, I think you have waited long enough for this recipe. Here ya go.
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Italian Bread Bowls
Description
A delicious “container” for your favorite soups. Easy to make and your oven will thank you for the yummy aroma.
Ingredients
- 1 1/2 tablespoons yeast
- 2 1/2 cups warm water, about 110–115 degrees, F.
- 2 teaspoons salt
- 2 tablespoons vegetable oil
- 7 cups all-purpose flour
- 1 egg white
- 1 tablespoon water
Instructions
- ]In the bowl of your stand mixer, dissolve yeast in warm water. Let stand about 10 minutes until creamy.
- Add salt, oil and 4 cups of flour to the yeast mixture and beat well. Stir in the remaining flour, 1/2 cup at a time, mixing well each time you add flour, until the dough is soft but not sticky. You might use all 7 cups.
- When the dough pulls together, turn out onto a floured surface and knead for about 6 minutes or until the dough is smooth and elastic.. You can knead with the mixer, but I kind of prefer the old-fashioned way.
- Place the dough in a lightly greased large bowl, turning to coat with oil. Cover with a damp cloth and place in a warm place to rise until doubled in size–about 40 minutes.
- Punch dough down, divide into 6 equal portions. Shape these portions into ball shape. Place these on lightly greased baking sheets. I used parchment which works really well. Let rise, covered, in a warm place. I put mine in the oven with the light on, but not turning the oven on. Works great. Should be right in about 35 minutes.
- Preheat oven to 400 degrees F.
- In a small bowl, beat together egg white and water and lightly brush half of the egg wash on the loaves
- Bake for 15 minutes. Brush remaining egg wash on loaves and bake another 10-15 minutes or until golden brown. Cool on wire racks.
Adapted from Real Mom Kitchen.
