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Italian Bread Bowl Recipe

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This recipe for Italian Bread Bowl is from The Eckhoff Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 tablespoons active dry yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
Directions:
Directions:
1. In bowl of electric mixer, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Add salt, oil and 4 cups flour to the yeast mixture; beat well.
3. 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.
4.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).
5. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
6. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
7. Punch dough down, and divide into 6-8 equal portions.
8. Shape each portion into a round ball.
9. Place loaves on lightly greased baking sheets sprinkled with cornmeal..
If desired, slash the top surface of the bread bowl several times with a sharp knife or razor.
10. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
11. Preheat oven to 400 degrees.
12. Bake in preheated oven for 15-18 minutes until golden brown and baked through.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Once cooled, cut centers out & fill with soup.

 

 

 

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