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Super EASY Bread Bowl Recipe!

post #1 of 13
Thread Starter 
Easy Italian Bread Bowls

Ingredients
2 packages active dry yeast (I used 3)
2 1/2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons white sugar
2 teaspoons salt (I used 3)
2 tablespoons vegetable oil (I used 3)
7 cups all-purpose flour (I probably used slightly less and did 1/2 WW & 1/2 AP)

Egg Wash
1 tablespoon cornmeal (didn't use)
1 egg white (used whole egg)
1 tablespoon water

Spices
**I choose to add additional flavouring to the basic recipe.
2 tsp garlic powder
2 tsp Italian spice
2 tsp cracked pepper

Directions
1. In a large bowl, dissolve yeast in warm water and sugar. Let stand until creamy, about 10 minutes.

2. Add salt, oil, additional spices if using 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...I used my KA and it was a snap!

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

4. Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

5. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.

6. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

7. To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.



I found the original recipe at All Recipes but of course had to do my usual modifications...
post #2 of 13
Thread Starter 
I made them last night and got 6 decent size bowls! The original recipe said 8 but that many would be too small.

VERY GOOD RECIPE!
post #3 of 13
thanks for this recipe. I can't wait to try it. i love the bread bowls from Dominos and have been wanting to try my own version at home. I will let you know how they turn out.
post #4 of 13
Mmmm...We will definitely give this one a try. Thanks!
post #5 of 13
I've never made homemade bread bowls, but these sound pretty easy. I bet you could modify the dough for a bread machine too. Thanks for sharing!
post #6 of 13

I'm confused about the yeast.. I have a small jar of it. how many teaspoons.. tablespoons.. cups.. do I need? I didn't find "packages."

post #7 of 13
Quote:
Originally Posted by ashdeherrera View Post

I'm confused about the yeast.. I have a small jar of it. how many teaspoons.. tablespoons.. cups.. do I need? I didn't find "packages."



One package of yeast has about 2 and 1/2 teaspoons in it.  So for the original recipe, you would need 5 teaspoons.

post #8 of 13
Quote:
Originally Posted by Diane View Post



One package of yeast has about 2 and 1/2 teaspoons in it.  So for the original recipe, you would need 5 teaspoons.



Thanks, Diane!

post #9 of 13

Here's an even easier bread bowl recipe.  I used my beer bread recipe and instead of baking it in a loaf pan I used a bowl.  I used my bread bowl for this baked brie in bread bowl appetizer

 

Beer Bread Bowl

3 C self-rising flour (or make your own with a ratio of 1 C. flour, 1 1/2 tsp. baking soda and 1/2 tsp. salt)

1/3 C. sugar

12 oz. beer

Butter - drizze over loaf when you're done

 

Bake for 45 min. at 350 degrees in a buttered bowl

 

 

 

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post #10 of 13

That looks great!  I was just thinking last night that I should find a bread bowl recipe!  Thanks again!

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