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Italian Bread Bowls Recipe

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This recipe for Italian Bread Bowls, by , is from The Normile Family Cookbook Project, 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!

Contributor:  
Contributor:  
Chandra Normile

Category:
Category:

Ingredients:  
Ingredients:  
2 (..25 oz) packaged active dry yeast
2 cups warm water (110)
2 tsp salt
2 Tbsp vegetable oil
7 cups all-purpose flour
1 Tbsp corn meal
1 egg white
1 Tbsp water

Directions:
Directions:
1/ In a large bowl, dissolve yeast with warm water. Let stand until creamy, about 10 minutes.

2. Add salt, oil and 4 cups flour to yeast mixture, beat well, Stir in the remaining flour, cup at a time beating well with an electric mixer at medium speed after each addition.

3. When the dough has pulled together, turn it out onto a lightly floured surface and kneed until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to lightly 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 portion. Shape each portion into a 4 inch round loaf. Place loaves on a lightly greased baking sheet sprinkles with cornmeal. Cover and let rise in a warm place, free of drafts, until doubled in bulk, about 35 minutes.

5. Preheat oven to 400. In a small bowl, beat together egg white and 1 Tbsp water; lightly brush the loaves with this egg wash.

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

7.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30

 

 

 

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