Italian Bread Bowls
I really like these bread bowls. They are great made with 1/2 whole wheat flour! I've made them with and without the spices and they are good both ways. If you add the spices in the quantity given, you can definitely taste them. Enjoy!
Italian Bread Bowls
I really like these bread bowls. They are great made with 1/2 whole wheat flour! I've made them with and without the spices and they are good both ways. If you add the spices in the quantity given, you can definitely taste them. Enjoy!
Cooking Instructions
- 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.
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