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Italian Bread Bowls Recipe

Italian Bread Bowls Recipe
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Prepare the ingredients before making Italian Bread Bowls in your home. Then, follow these steps below to serve Italian Bread Bowls for your family or friends.

Ingredients: Italian Bread Bowls

  • Ingredients
  • 1 1/2 tbsp Active Dry Yeast (use 1 tbsp instant yeast)
  • 2 1/2 cup Warm Water
  • 2 tbsp White Sugar
  • 2 tsp salt
  • 2 tbsp Vegetable Oil
  • 6 cup Flour (you can also use 1/2 whole wheat 1/2 all purpose flour)
  • Egg Wash
  • 1 Egg
  • 1 tbsp water
  • Spices (optional)
  • 2 tsp garlic powder
  • 2 tsp Italian Spice
  • 2 tsp Cracked Pepper

How to Make Italian Bread Bowls

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Italian Bread Bowls in your home by yourself.

    Step 1
  • In a large bowl, dissolve yeast in warm water and sugar. Let stand until creamy, about 10 minutes.
  • Step 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.
  • 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.
  • Step 4
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
  • Step 5
  • Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
  • Step 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.
  • Step 7
  • Cover and let rise in a warm place until doubled in bulk, about 40 minutes.
  • Step 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.
  • Step 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
  • Step 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.
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