Recipes Bread Yeast Bread Recipes Italian Bread Bowls 4.5 (632) 521 Reviews 164 Photos This bread bowl recipe makes eight little bread bowls that are perfect for serving up your favorite winter soups. When I have time to bake them, I like to fill them with a thick, hearty potato soup. They can be frozen for up to one month if desired. Submitted by Kerri Skrudland Updated on August 11, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share 164 164 164 164 164 Prep Time: 35 mins Cook Time: 25 mins Additional Time: 1 hr 25 mins Total Time: 2 hrs 25 mins Servings: 8 Yield: 8 bowls Jump to Nutrition Facts Ingredients 2 (.25 ounce) packages active dry yeast 2 ½ cups warm water (110 degrees F/45 degrees C) 1 tablespoon cornmeal 7 cups all-purpose flour 2 tablespoons vegetable oil 2 teaspoons salt 1 large egg white 1 tablespoon water Directions Gather all ingredients. Dotdash Meredith Food Studios Dissolve yeast in 2 1/2 cups warm water in a large bowl. Let stand until creamy, about 10 minutes. Dotdash Meredith Food Studios Meanwhile, lightly grease a large bowl. Lightly grease two baking sheets and dust with cornmeal. Set aside. Add 4 cups flour, oil, and salt to yeast mixture; beat with an electric mixer until well combined. Add remaining flour, 1/2 cup at a time, beating on medium speed until well combined after each addition. Dotdash Meredith Food Studios When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Place dough into the greased bowl and turn until coated. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Dotdash Meredith Food Studios Punch dough down and divide into 8 equal portions. Shape each portion into a 4-inch round loaf; place four loaves onto each prepared baking sheet. Cover and let rise in a warm place until doubled in volume, about 35 minutes. Dotdash Meredith Food Studios Preheat the oven to 400 degrees F (200 degrees C). Whisk egg white and 1 tablespoon water together in a small bowl. Brush 1/2 of the egg wash over loaves. Dotdash Meredith Food Studios Bake in the preheated oven for 15 minutes. Brush loaves again with remaining egg wash and continue to bake until golden brown, 10 to 15 more minutes. Cool on wire racks. Dotdash Meredith Food Studios Make bread bowls by cutting a 1/2-inch thick slice from the top of each loaf. Scoop out bread in the center, leaving a 3/4-inch thick shell. Dotdash Meredith Food Studios Fill bread bowls with hot soup and serve immediately. Dotdash Meredith Food Studios I Made It Print Nutrition Facts (per serving) 439 Calories 5g Fat 85g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 439 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 4% Sodium 594mg 26% Total Carbohydrate 85g 31% Dietary Fiber 3g 12% Total Sugars 0g Protein 13g 25% Calcium 21mg 2% Iron 5mg 30% Potassium 161mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved