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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Italian Bread Bowl Recipe

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This recipe for Italian Bread Bowl is from Mimi's Kitchen, 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:  
2½ c. warm water (105º-to 115º)
4½ teas. Active Dry Yeast (2 pkg.)
2 teas. Salt
2 tbsp. Oil
7 c. Bread Flour
1 tbsp. Cornmeal
1 Egg White
1 tbsp. Water
Directions:
Directions:
Mix water and yeast together. Let stand 5 minutes. Stir in salt and oil.
Add flour gradually, beating at medium speed in mixer until soft dough forms.
Turn dough out onto a floured surface and knead until smooth and elastic (4-6 minutes).
Place in lightly greased bowl, turning to grease top.
Cover and let rise in a warm place free from drafts for 35 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 sheet sprinkled with cornmeal
Cover and let rise in a warm place free from draft for another 35 minutes.
Stir together egg white and 1 tbsp.water and brush over loaves.
Bake at 400º for 15 minutes. Brush with remaining egg mixture and bake another 10 minutes.

Slice top of loaf and scoop out centers, leaving ¾ inch thick shells.
Number Of Servings:
Number Of Servings:
8 bowls

 

 

 

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