Best 4 Italian Bread Bowls Recipes
Bread bowls are a delightful and versatile culinary creation that combines the comforting warmth of fresh-baked bread with the convenience of an edible serving vessel. Italian bread bowls, in particular, offer a unique and flavorful experience that transports you to the heart of Italy's culinary traditions. With a crispy crust, a soft and airy interior, and the aroma of fresh herbs and spices wafting through the air, these bread bowls are not just a side dish; they are a culinary adventure in themselves. Whether you fill them with hearty soups, succulent stews, or even sweet and savory fillings, Italian bread bowls elevate any meal into an unforgettable feast. So, let's embark on a culinary journey and discover the art of creating these delectable bread bowls, exploring the perfect balance of flavors and textures that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
ITALIAN BREAD BOWLS
Make and share this Italian Bread Bowls recipe from Food.com.
Provided by Abby2495
Categories Breads
Time 1h
Yield 8 Bowls, 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
ITALIAN BREAD BOWLS
Recipe makes 8 bread bowls. They have a nice crusty outside which is perfect for soups in the winter. This recipe does scale down pretty easily to 4 bowls. Scaled recipe can be made in a 2 lb bread machine. Be sure to scale the instructions, too ;) Ready in 2 hours and 15 minutes. Bowls can be frozen for up to 1 month, if desired.
Provided by VelcrowMistress
Categories Breads
Time 45m
Yield 8 Bread Bowls, 1 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- 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.
- When the dough has pulled together into a ball, 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 size, about 40 minutes.
- 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.
- 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.
- 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.
- 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.
ITALIAN BREAD BOWLS
These cute little bread bowls are a great way to serve soup in the wintertime. I usually serve a hearty potato soup when I have the time to bake them. They freeze for up to 1 month, if desired.
Provided by Kerri Skrudland
Categories Bread Yeast Bread Recipes
Time 2h15m
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 439.4 calories, Carbohydrate 85 g, Fat 4.6 g, Fiber 3.4 g, Protein 12.5 g, SaturatedFat 0.7 g, Sodium 593.7 mg, Sugar 0.3 g
ITALIAN BREAD BOWLS
I got the bread bowl bug sometime last fall and decided I was going to try my hand at it. I make all the bread we eat now and I figured another bread in the freezer can't be anything but good. I really should have a nice picture of the bread bowl filled with something delicious like soup or a salad or even a nice party dip. ...
Provided by Bunny's Warm Oven Blog
Categories Savory Breads
Time 30m
Number Of Ingredients 8
Steps:
- 1. As I mentioned, this Italian Bread Bowl can be used for soups, salads or dips. But around here the way this usually gets eaten is...as a an Italian Bread. It is absolutely delicious as is, with butter of coarse! On a day that I make these they get wrapped in plastic and put into the freezer. You can let it thaw out at room temperature or help it along in the microwave. This bread is a staple in this house, it goes with everything.
- 2. One of the very nice things about this recipe is you can make the individual dough balls any size you want to. 8 balls makes a nice size soup bowl, not to big,and you won't feel like your eating a ton of bread. Go small to 10 balls and you have some nice Italian Rolls for burgers or sandwiches. Because I use these as bread to slice, I make 5 or 6 balls. Just enough for the two of us to slice up and eat along with dinner and have a little left over. The first time I made this dough I couldn't believe how silky smooth and soft it was. I loved having it in my hands. The recipe says to use all purpose flour but I have always used bread flour, I also use extra virgin olive oil instead of vegetable oil.
- 3. This bread gets a nice crispy crust from combining an egg white and water to brush on top of the balls before they're baked. Bake for 15 minutes .......
- 4. And then brush with the water and egg white again. Bake until golden brown. I sure hope we have some adventurous bakers out there who'd like to make these, trust me, you will find ways to use them and eat them all the time! Enjoy!
- 5. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. 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.
- 6. 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. 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.
- 7. 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. 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.
- 8. 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.
- 9. Find more homemade recipes at Bunny's Warm Oven http://wwwbunnysovencom.blogspot.com/2013/06/italian-bread-bowlsuse-them-for-soups.html
Tips:
- For a crispier bread bowl, bake it uncovered for the last 5-10 minutes of baking time.
- To make sure the bread bowls are cooked evenly, rotate them halfway through baking.
- If you don't have a bread bowl pan, you can use a muffin tin. Just fill each muffin cup with 1/4 cup of bread dough and bake according to the recipe instructions.
- Once the bread bowls are baked, let them cool for a few minutes before filling them with your favorite soup, stew, or salad.
- Bread bowls can be made ahead of time and stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Conclusion:
Italian bread bowls are a delicious and easy way to enjoy your favorite soups, stews, and salads. With just a few simple ingredients and a little bit of time, you can make your own bread bowls at home. So next time you're looking for a fun and unique way to serve your meal, give Italian bread bowls a try.
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