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Italian Bread Bowls

February 23, 2017

Italian Bread Bowls

6 tsp active dry yeast, 3 pkg. ¼ oz each
2 1/2 cups Luke warm water, approx. 110 degrees F
2 Tbsp white sugar
2 tsp salt, heaping
2 Tbsp olive oil
7 cups flour, all purpose
1 Tbsp cornmeal, optional
1 egg
1 Tbsp water

In small bowl add yeast, warm water and sugar; dissolve yeast; about 10 minutes or so.

In large bowl add salt, oil, additional spices if using and 4 cups flour. Add yeast to flour mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with wooden spoon or my hand after each addition.

Turn dough out onto lightly floured surface; knead until smooth and elastic, about 6 minutes. Place in greased bowl, turn to coat.. Cover with a damp cloth; let rise in a warm place until doubled, about 1 hour.

Punch dough down; divide into 8 equal portions. Shape each portion into 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 size, about 45 minutes.

Preheat oven to 400 degrees F. In a small bowl, beat together egg and 1 tablespoon water; lightly brush each loaf with half of egg mixture.

Bake 15 minutes. Then brush with remaining egg mixture; 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.

With bread you scoop out cut up for bread crumbs and let dry over night for later use.

Variation: Add 1 more Tbsp olive oil and 2 tsp each, Italian seasoning, garlic, black pepper or your own combination of spices.

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks


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