Rustic Italian Bread Soup Bowls
Delight in the heartwarming experience of enjoying homemade Rustic Italian Bread Soup Bowls. This recipe beautifully combines the art of bread-making with the comforting essence of warming soups. These flavorful and crusty bread bowls are perfect for serving your favorite hot soups, stews, or even dips. With a delightful chewy texture and a golden, crispy crust, they add a rustic flair to your meal. Ideal for gatherings, family dinners, or a cozy night in, these bowls not only elevate your dish but also provide a delicious way to savor every last drop!
8
Servings
400
Calories
8
Ingredients
Ingredients
Active dry yeast
2 (1/4 ounce) packages (Measure out and set aside)
Warm water
2 1/2 cups (Warm to about 110 degrees F (45 degrees C))
Salt
2 teaspoons (Measure out and set aside)
Vegetable oil
2 tablespoons (Measure out and set aside)
All-purpose flour
7 cups (Measure out in increments)
Cornmeal
1 tablespoon (For sprinkling on baking sheets)
Egg white
1 (Beat to make an egg wash)
Water
1 tablespoon (To mix with the egg white for the wash)
Instructions
1
In a large mixing bowl, combine the active dry yeast with warm water. Let it sit for about 10 minutes until it becomes creamy and frothy.
2
Once the yeast mixture is activated, mix in the salt and vegetable oil. Gradually add 4 cups of all-purpose flour, mixing well until combined.
3
Continue to incorporate the remaining flour, adding it in 1/2 cup increments. Use an electric mixer on medium speed to beat the mixture until it forms a dough.
4
Transfer the dough to a lightly floured surface and knead it for approximately 6 minutes until it becomes smooth and elastic.
5
Lightly oil a large bowl, place the dough in it, and turn the dough to coat it in oil. Cover the bowl with a damp cloth and allow the dough to rise in a warm, draft-free environment until it has doubled in size, about 40 minutes.
6
After the dough has risen, punch it down to release air and divide it into 8 equal portions. Shape each portion into a 4-inch round loaf.
7
Place the loaves onto lightly greased baking sheets that have been sprinkled with cornmeal. Cover the loaves and let them rise again in a warm place until doubled in bulk, about 35 minutes.
8
Preheat your oven to 400 degrees F (200 degrees C).
9
In a small bowl, mix the egg white with 1 tablespoon of water for the egg wash. Lightly brush the tops of the loaves with half of this mixture.
10
Bake the loaves in the preheated oven for 15 minutes. Afterward, brush the remaining egg wash over the loaves and bake for an additional 10 to 15 minutes until they are golden brown.
11
Remove the bread loaves from the oven and let them cool on wire racks.
12
To transform the loaves into bowls, slice off a 1/2-inch thick top from each loaf. Carefully scoop out the centers, leaving a 3/4-inch thick shell for holding your favorite soups or stews. Fill the bread bowls with hot soup and serve immediately for a delicious and comforting meal.
Nutrition Information
6.25
Fat
75
Carbs
12.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Rustic Italian Bread Soup Bowls?
They are homemade, crusty bread loaves designed to be hollowed out and used as edible containers for serving hot soups, stews, or dips.
How many servings does this recipe provide?
This recipe makes 8 servings, resulting in 8 individual bread bowls.
What is the calorie count for one bread bowl?
Each bread bowl contains approximately 400 calories.
How long does the yeast need to proof?
The active dry yeast should sit in warm water for about 10 minutes until it becomes creamy and frothy.
What is the recommended temperature for the warm water?
The water should be warmed to approximately 110 degrees F (45 degrees C).
How much flour is required for this recipe?
The recipe requires a total of 7 cups of all-purpose flour, added gradually.
How long should the dough be kneaded?
The dough should be kneaded on a lightly floured surface for approximately 6 minutes until it is smooth and elastic.
What is the duration of the first rise?
The dough should rise in a warm, draft-free environment for about 40 minutes until it has doubled in size.
How many portions should the dough be divided into?
After the first rise, the dough should be punched down and divided into 8 equal portions.
What size should the individual bread loaves be shaped into?
Each portion should be shaped into a 4-inch round loaf.
Why is cornmeal used on the baking sheets?
Cornmeal is sprinkled on the lightly greased baking sheets to prevent sticking and add a rustic texture to the bottom of the bread.
How long is the second rise?
The shaped loaves should rise for an additional 35 minutes until they have doubled in bulk.
At what temperature should the oven be set?
The oven should be preheated to 400 degrees F (200 degrees C).
How is the egg wash prepared?
The egg wash is made by mixing 1 egg white with 1 tablespoon of water.
When should the egg wash be applied?
Apply half of the egg wash before baking, and the remaining half after the first 15 minutes of baking.
What is the total baking time for the bread bowls?
The bread loaves bake for 15 minutes initially, followed by another 10 to 15 minutes, for a total of 25 to 30 minutes.
How do I transform the loaves into bowls?
Slice off a 1/2-inch thick top from each loaf and carefully scoop out the centers.
How thick should the walls of the bread bowl be?
Leave a shell that is approximately 3/4-inch thick to ensure it can hold the soup without leaking.
What are the nutritional values for fat and protein?
Each bowl contains 6.25g of fat and 12.5g of protein.
How many carbohydrates are in one bread bowl?
There are 75 grams of carbohydrates per serving.
Can these bowls be used for something other than soup?
Yes, they are also perfect for serving stews or thick dips.
What type of flour is best for this recipe?
All-purpose flour is recommended for these Rustic Italian Bread Bowls.
What is the texture of the finished bread?
The bread features a delightful chewy texture with a golden, crispy crust.
How should the bread bowls be served?
Fill the hollowed-out bowls with hot soup and serve them immediately.
How many ingredients are in this recipe?
There are 8 main ingredients: yeast, water, salt, vegetable oil, flour, cornmeal, egg white, and additional water for the wash.
Is vegetable oil necessary in the dough?
Yes, 2 tablespoons of vegetable oil are mixed into the activated yeast mixture to help with the dough's texture.
What kind of yeast is used?
The recipe calls for 2 packages (1/4 ounce each) of active dry yeast.
What tags are associated with this recipe?
Associated tags include italian, bread, soup, homemade, comfort food, and baking.
Do I need an electric mixer for this recipe?
Yes, an electric mixer is used on medium speed to beat the flour mixture into a dough.
What should I do after removing the loaves from the oven?
Remove the loaves from the baking sheets and let them cool on wire racks before slicing.