Easiest Way to Prepare Appetizing Italian Bread Bowls

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 Nutritional Information. The perfect accompaniment to a hot creamy soup is a homemade Italian Bread Bowl.

Italian bread bowls are an advancement in culinary technology. Conventional bowls do the trick, but then you have to clean after dinner; and who doesn't like bread with their soup? This wonderful recipe for Italian Bread Bowls comes from Melanie at Mel's Kitchen Cafe. You can cook Italian Bread Bowls using 14 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Italian Bread Bowls

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

Well, I didn't have time for that so I made the second recipe she posted for Italian Bread Bowls. These bread bowls are a great way to serve soup in the wintertime. Italian Chef Salad Bread Bowl. by CookingONTheSide. Two bowls of hot fresh Italian Meatball Soup and wholegrain bread Kitchen bread making wooden background with bowls of wheat.

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..

Italian Bread Bowls, slightly adapted from Mel's Kitchen Cafe. (I halved her recipe since we only Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. This post may contain affiliate links. Here's a couple suggestions for soup to go with your bread bowls: Buffalo Chicken Soup, Ham and. Pour the egg mixture into the bread shell and top with the Parmesan and the remaining provolone. Home recipes > appetizer > party > Italian Bread Bowls.