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Italian Bread Bowls

Reggie Dwork <reggie@jeff-and-reggie.com>
Thu, 28 Aug 2014 22:28:49 -0700
v114.n034.2
* Exported from MasterCook *

                             Bread Bowls, Italian

Recipe By     :
Serving Size  : 8     Preparation Time :0:30
Categories    : Bread                           Bread-Bakers Mailing List
                  Ethnic                          Low Fat

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    2           packages  active dry yeast
    2 1/2           cups  warm water -- (110F/45C)
    2          teaspoons  salt
    2        tablespoons  vegetable oil
    7               cups  all-purpose flour
    1         tablespoon  cornmeal
    1                     egg white
    1         tablespoon  water

1. In a large bowl, dissolve yeast in warm water. Let stand until 
creamy, about 10 min.

2. Add salt, oil and 4 cups flour to the yeast mixture; beat well. 
Stir in the remaining flour, 1/2 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 knead until smooth and elastic, about 6 min. 
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 min.

4. Punch dough down, and divide into 8 equal portions. Shape each 
portion into a 4" 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 min.

5. Preheat oven to 400F (200C). In a small bowl, beat together egg 
white and 1T water; lightly brush the loaves with half of this egg wash.

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

7. To make bowls: Cut a 1/2" thick slice from top of each loaf; scoop 
out centers, leaving 3/4" thick shells. Fill bread bowls with hot 
soup and serve immediately.

Description:
    "These cutelittle bread bowls are a great way to serve soup in 
the wintertime. I usually serve a hearty potato soup when I have the 
time to bake them. They freeze for up to 1 month, if desired"
Source:
    "allrecipes.com"
Start to Finish Time:
    "2:15"
T(cook):
    "0:30"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 439 Calories; 5g Fat (9.5% 
calories from fat); 12g Protein; 85g Carbohydrate; 4g Dietary Fiber; 
0mg Cholesterol; 545mg Sodium.  Exchanges: 5 1/2 Grain(Starch); 0 
Lean Meat; 1/2 Fat.