Italian Bread Bowls
User Reviews
4.7
Italian Bread Bowls
Description
This bread bowl recipe involves dissolving yeast in warm water, then mixing in salt, oil, and flour to create a dough with enough firmness to hold its shape as it rises into bowl forms. After kneading the dough until smooth and elastic, it is placed in a bowl to rise until doubled in volume. Then it is divided into equal portions, shaped into rounds, and baked until golden brown. The firmer dough texture keeps the bread bowl standing tall and hollow inside.
The resulting bread bowls have a crusty exterior and soft interior, suitable for filling with thick soups, chili, or creamy dips. Their size and shape make them practical edible containers that complement the presentation of hearty servings.
Adjusting flour quantity by feel is important for optimal dough consistency, as flour needs vary with environmental conditions. Incorporating whole wheat flour partially or fully is possible but may increase density and require longer kneading to develop gluten. Cornmeal on the baking surface prevents sticking and adds a slight texture.
Ingredients
- 1 ½ tablespoons active dry yeast use 1 tablespoon instant yeast
- 2 ½ cups water warm
- 2 teaspoons salt
- 2 tablespoons vegetable oil
- 7 cups all-purpose flour see note
- 1 tablespoon cornmeal
Instructions
- In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes. (You can omit this step if using instant yeast.)
- 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 until a soft but not sticky dough is formed (you may not need to use all 7 cups). This bread bowl dough needs to be a bit firmer than a roll/bread dough so that the bread bowls rise up instead of out.
- When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). 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 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). If desired, slash the top surface of the bread bowl several times with a sharp knife or razor.
- Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
- Preheat oven to 400 degrees. Bake in preheated oven for 15-18 minutes until golden brown and baked through.
Notes
- Adjust flour quantity as needed by dough texture rather than strictly following the recipe amount.
- Partially substituting finely ground white whole wheat flour works well; full substitution may produce denser bread and require extended kneading.
- Use cornmeal under the dough to prevent sticking and add texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 bread bowls
Amount Per Serving
Calories 581 kcal
% Daily Value*
| Serving | 1 Bowl | |
| Calories | 581kcal | 29% |
| Carbohydrates | 113g | 38% |
| Protein | 16g | 32% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 784mg | 33% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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