Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, italian bread bowls. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Italian Bread Bowls is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Italian Bread Bowls is something which I’ve loved my entire life.
These cute little bread bowls are a great way to serve soup in the wintertime. I usually serve a hearty potato soup Nutritional Information. Have been looking for Bread Bowls and Potato Soup for over a year.
To begin with this recipe, we have to prepare a few ingredients. You can have italian bread bowls using 14 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Italian Bread Bowls:
- Make ready Ingredients
- Make ready 1 1/2 tbsp Active Dry Yeast (use 1 tbsp instant yeast)
- Get 2 1/2 cup Warm Water
- Take 2 tbsp White Sugar
- Make ready 2 tsp salt
- Get 2 tbsp Vegetable Oil
- Take 6 cup Flour (you can also use 1/2 whole wheat 1/2 all purpose flour)
- Make ready Egg Wash
- Get 1 Egg
- Prepare 1 tbsp water
- Take Spices (optional)
- Get 2 tsp garlic powder
- Get 2 tsp Italian Spice
- Make ready 2 tsp Cracked Pepper
Be the first to review this recipe. They have a nice crusty outside which is perfect for soups in the winter. Italian Bread Bowls are a fantastic way to serve soups, stews,chili, and even dips. You can make them extra large or very small as a soup appetizer.
Instructions to make Italian Bread Bowls:
- In a large bowl, dissolve yeast in warm water and sugar. Let stand until creamy, about 10 minutes.
- 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.
- When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
- Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
- 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.
- Cover and let rise in a warm place until doubled in bulk, about 40 minutes.
- 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.
- 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
- 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.
You eat the bowl so no dishes to wash! 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. Two bowls of hot fresh Italian Meatball Soup and wholegrain bread Kitchen bread making wooden background with bowls of wheat. And fresh whole grains Bread laid on a chopping board.
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