How to Make Italian Bread Bowls | Bread Recipe | Allrecipes.com

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable but less flavorful.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and healthier.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is a vegan alternative with a cheesy flavor.

In a stand mixer, add 2 and 1/2 cups of warm water at approximately 110°F.

Dissolve 2/4 Oz packages of active dry yeast in the warm water and let it stand for about 10 minutes until creamy.

Add 2 tablespoons of salt and 2 tablespoons of vegetable oil to the yeast mixture.

Stir in 4 cups of all-purpose flour and beat well.

Gradually add another 3 cups of flour, half a cup at a time, beating well after each addition and scraping down the sides as necessary.

Once the dough has pulled together, turn it out onto a lightly floured surface and knead for about 6 minutes until smooth and elastic.

Lightly oil a large bowl, place the dough in it, and turn to coat all sides with oil.

Cover the bowl with a damp cloth and let the dough rise in a warm place for about 40 minutes until doubled in volume.

Lightly grease two baking sheets and dust them with cornmeal.

Punch the dough down and divide it into eight equal portions, shaping each into a 4-inch round loaf.

Place the loaves on the baking sheets, cover with a damp cloth, and let them rise in a warm place for about 35 minutes until doubled in size.

Preheat the oven to 400°F.

In a small bowl, beat one egg white with a tablespoon of water and lightly brush the loaves with half of this egg wash.

Bake the bread in the preheated oven for 15 minutes, then take them out and brush with the remaining egg wash.

Return the bread to the oven and continue to bake for 10 to 15 minutes or until golden brown.

Cool the bread loaves on wire racks.

To make the 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 the bread bowls with hot soup and serve immediately.

Cooking Techniques

Equipment Needed

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Allergens