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Saturday, February 19, 2011

Italian Bread Bowls

Bread bowls are always a good way to have soup! This recipe it amazing from one of my favorite recipe websites Mel's Kitchen Cafe! The bread bowls turned out perfect. The egg wash on the outside is what made them extra good. It gave them a little crunchy coating that kept the soup from escaping!

Italian Bread Bowls
Source: Mel's Kitchen Cafe (

*Makes 6-8 bread bowls

1 1/2 tablespoons active dry yeast (use 1 tablespoon instant yeast)
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water

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.


  1. Will it work good if I use half whole wheat, half all purpose flour? THey look awesome!

  2. Shelly, I haven't tried it with 1/2 whole wheat. I would imagine they'd still be good, but they might not be as light. Leave a comment about how they turn out. I'd love to know.

  3. I am going to try these Lindsay!! Thats for the post I am loving this site :D

  4. Lindsay, I made these bread bowls tonight and they are delicious! I didn't use half and half because I'm in the process of getting my hands on a wheat grinder, but I'll try it and let you know for sure. I didn't put enough flour in mine so they rose out instead of up...they are still fab though:)

  5. Shelly, I am glad that you enjoyed them too! If you ever try it with 1/2 and 1/2 let me know how it works out!