Homemade Italian Bread Bowls Recipe

This Italian Bread Bowls formula can be utilized for soups, plates of mixed greens or plunges to make an incredible introduction for gatherings and occasions! In any case, around here the manner in which this generally gets eaten is… as an Italian Bread. The portions are the ideal size for simply both of us. It is completely tasty as an Italian Bread, with spread of coarse! On a day that I cause these they to get enclosed by saran wrap and put into a cooler sack to place in the cooler. You can let the portions defrost at room temperature or help it along in the microwave. This bread is a staple in our home, it goes with all the fixings.

An extremely decent aspect concerning this formula for Italian Bread Bowls is you can make the individual batter balls any size you need to. 6 – 8 balls makes a decent size soup bowl, not to enormous, and you won’t feel like your eating a huge amount of bread. Go little to 10 balls and you have some decent Italian Rolls for burgers or sandwiches. Since I utilize these as bread to cut, I make 5 or 6 balls. Only enough for both of us to cut up and have alongside supper and have somewhat left finished. The first occasion when I made this mixture I was unable to accept how velvety and delicate it was. How about we assemble the elements for Italian Bread Bowls and make them together.

Italian Bread Bowls

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Recipe by bunnyswarmoven Course: BreadCuisine: ItalianDifficulty: Easy


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Fresh baked Italian bread bowls are the best way to enjoy a comforting bowl of soup or chili on a cool night.


  • 2.25 ounce packages active dry yeast

  • 2 1/2 cups warm water (110 degrees)

  • 2 Teaspoons salt

  • 2 Tablespoons olive oil or vegetable oil

  • 7 cups bread flour or all purpose flour

  • 1 Tablespoon cornmeal

  • 1 egg white

  • 1 Tablespoon water

  • 1 Tablespoon sugar


  • In a large bowl, dissolve yeast and sugar in warm water. Let stand until foamy and it rises up, this will take about 10 minutes.

    Add salt, oil and 4 cups flour to the yeast mixture; beat well. Add in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition. Stop adding flour to the bowl when the dough starts to cling to the beaters. (When I make this my dough never takes the full 7 cups of flour in the mixing bowl. It takes about 5 1/2 cups of flour.

    I wait until I knead the dough to add more flour to make a soft elastic tacky dough. I also never use the full 7 cups of flour called for, it’s more like 6 – 61/2.When the dough has pulled together in the mixer, turn it out onto a lightly floured surface, knead enough flour into the dough to make a smooth, elastic, slightly tacky dough, 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 the 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.


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