Italian Bread Bowls

Name: Italian Bread Bowls
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 14 grams packages active dry yeast; 1 Tbsp cornmeal; 1 egg white; 2 liters all-purpose flour; 2 teaspoons salt; 2 Tbsps vegetable oil; 1 Tbsp water; 591 milliliters warm water (110 degrees F/45 degrees C)

Italian Bread Bowls might be just the main course you are searching for. This recipe serves 8. One portion of this dish contains around 13g of protein, 5g of fat, and a total of 441 calories. From preparation to the plate, this recipe takes about 2 hours and 15 minutes. 1 person found this recipe to be flavorful and satisfying. It is a good option if you're following a dairy free and vegetarian diet. If you have warm water, water, salt, and a few other ingredients on hand, you can make it. To use up the egg white you could follow this main course with the Black-and-White Cake as a dessert. It is a very budget friendly recipe for fans of Mediterranean food. If you like this recipe, you might also like recipes such as Italian Bread Bowls, Italian Bread Bowls, and Italian Bread Bowls.

Instructions

In a large bowl, dissolve yeast in warm water.

Ingredients you will need

Water

Yeast

Equipment you will use

Bowl

Let stand until creamy, about 10 minutes.

Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.

Ingredients you will need

All Purpose Flour

Yeast

Salt

Cooking Oil

Equipment you will use

Hand Mixer

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.

Ingredients you will need

Dough

Cooking Oil

Equipment you will use

Bowl

Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf.

Ingredients you will need

Dough

Punch

Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

Ingredients you will need

Cornmeal

Equipment you will use

Baking Sheet

Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.

Ingredients you will need

Egg Whites

Water

Egg

Equipment you will use

Bowl

Oven

Bake in preheated oven for 15 minutes.

Equipment you will use

Oven

Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

Ingredients you will need

Egg

Equipment you will use

Oven

Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.

Ingredients you will need

Bread Bowls