Have you ever had Homemade Italian Bread Bowls? They are delicious and have endless possibilities for fillings. You may dip your bread into homemade chili, soups, or any other filling you want for your bread bowl. Really, Delish and they are fantastic in the winter months, but don’t assume that the hot months are any less enjoyable.
Homemade Italian Bread Bowls
The Homemade Italian Bread Bowls printable recipe card is at the end of the post, which will include detailed instructions. However, because I tend to like to have visuals sometimes to make sense of things I’m going to do, you thought of the directions with a few pictures. If it helps, great; if not, you can always just head on down to the printable recipe card.
Gently combine yeast with warm water. After allowing the yeast to dissolve in the warm water, let it sit for roughly ten minutes.
Put your stand mixer’s dough hook attachment on and put four cups of flour, sugar, and salt into the mixer’s bowl.
Turn the mixer on low and combine the dry ingredients. Then slowly add the yeast/water mixture and slowly increase the speed to medium.
Next, add the oil and the rest of the flour, 1/2 cup at a time, until the dough begins to come together.
Remove the dough from the bowl and place the dough in a large, greased bowl. Wet a towl with warm water and use it to cover the bowl. Allow the dough to rise for at least one hour. It should double in size.
Prepare a cookie sheet by spraying it with non-stick spray. Divide the dough into 6 even portions and shape into a ball. Try to get the balls as tight as possible. Place each of them on the cookie sheet, cut an X in the top of each ball of dough, and allow them to rise again for about 30 minutes.
While the dough is rising, preheat the oven to 400 degrees and combine the egg and water mixture in a small bowl. You’ll need this to brush the top of the bread.
Once the dough has risen for 30 minutes, you can brush the egg mixture on each ball. Place them in the oven on the middle rack and bake for 10 minutes. Remove them from the oven, brush them one more time with the egg mixture, and put them back in the oven for another 10 to 15 minutes, or until the bread bowls are golden brown.
Remove the Homemade Italian Bread Bowls from the oven and allow it to cool. Once cooled, cut the center of the tops and centers out of each bread bowl. Be sure to save the extra bread for dipping into whatever you decide to place in your bread bowl.
That’s it; that’s all there is to the Homemade Italian Bread Bowls, and you can put all sorts of things inside your bread bowls. I made Idahoan Cheddar Potato Soup with Broccoli to put in my bread bowls, DELISH!
Homemade Italian Bread Bowls
Ingredients
- 2 packages active dry yeast (.25 ounce packages)
- 2 1/2 cups warm water
- 1 1/2 teaspoons salt
- 2 tablespoons sugar
- 7 cups bread flour (you can also use all-purpose flour)
- 2 tablespoons olive oil
- 1 large egg white
- 1 tablespoon water
Instructions
- Dissolve the yeast in the warm water and allow it to sit for about 10 minutes.
- Place the dough hook attachment on your stand mixers. Now add 4 cups of flour, salt, and sugar into the bowl of your stand mixer.
- With a mixer on low slowly add the yeast mixture and slowly increase speed to medium. Slowly add the oil, and the rest of the flour ½ cup at a time until dough comes together.
- Now remove the dough from the mixer bowl and place it in a large greased bowl. Wet a towel with warm water and use it to cover the bowl. Allow the dough to rise for at least one hour. It should double in size.
- Grease a cookie sheet, divide the dough into 6 even portions and shape into a ball. Try to get the dough balls as tight as possible. Place each of them on the cookie sheet, cut an X in the top of each one, cover with a clean, dry towel for about 30 more minutes somewhere warm.
- While dough is rising, you can preheat the oven to 400 degrees and combine the egg and water in a small bowl and mix together. You'll use this to brush the tops of the rolls later.
- Brush the egg mixture on each roll and bake on the middle rack for about 10 minutes. Remove from the oven and brush on another coat of egg mixture. Place back in the oven for another 10 to 15 minutes, or until golden brown.
- Remove from oven and allow to cool.
- Cut the center of the top of the roll off and cut the inside of the center of the bread out, be sure to keep the bread you remove from the bread bowl it's great for dunking in whatever you put inside the bread bowl.
If you make these Homemade Italian Bread Bowls? If so leave me a comment and let me know your thoguhts and how it went. I always enjoy hearing your feed back. Be sure to check out all our other recipes.
