Homemade Italian Bread Bowls
These homemade Italian Bread Bowls are delish, and you can put everything from soup to chili in them.
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.