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✓ How to Cook Appetizing Italian Bread Bowls

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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 when I have the time to bake them. This bread bowl dough needs to be a bit firmer than a roll/bread dough so that the bread bowls rise up instead of out.

Italian Bread Bowls These homemade Italian bread bowls are flavorful on their own, but incredible for thick soups, stews, chili and chowder… and even dips! Place in a lightly greased bowl, turning to grease top. Fresh baked Italian bread bowls are the best way to enjoy a comforting bowl of soup or chili on a cool night. You can have Italian Bread Bowls using 14 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Italian Bread Bowls

  1. You need of Ingredients.
  2. Prepare 1 1/2 tbsp of Active Dry Yeast (use 1 tbsp instant yeast).
  3. Prepare 2 1/2 cup of Warm Water.
  4. You need 2 tbsp of White Sugar.
  5. You need 2 tsp of salt.
  6. Prepare 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. Prepare 1 of Egg.
  10. It's 1 tbsp of water.
  11. It's of Spices (optional).
  12. Prepare 2 tsp of garlic powder.
  13. It's 2 tsp of Italian Spice.
  14. It's 2 tsp of Cracked Pepper.

Homemade Bread Bowls Homemade Italian Bread Bowls using just a few simple ingredients. Served with Progresso Traditional Chicken Tuscany Soup and Vegetable Classics Tuscan-Style White Bean Soup and topped with cheese and parsley. There's nothing more comforting than hot soup served in a bread bowl during fall and winter. Italian bread bowls freeze really well for up to about six months.

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..

If you have time to cut the insides out rather than tearing them you can make croutons with the bread. Or, you can put the pieces in the blender and make bread crumbs. Whatever you do, don't waste the bread - it's delicious! This Italian Bread Bowls recipe can be used for soups, salads or dips to make a great presentation for parties and holidays! But around here the way this usually gets eaten is…as an Italian Bread.

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