Italian Bread Bowls

Gambar mungkin berisi: makanan

Italian Bread Bowls

Ingredients

2 1/2 cups warm water (105° to 115°)
2 (1/4-ounce) envelopes active dry yeast
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal 1 egg white
1 tablespoon water

How to Make It

Step 1

Stir together 2 1/2 cups water and yeast in a large bowl; let stand 5 minutes. Stir in salt and oil.

Step 2

Add flour gradually and slowly, whisking at medium speed with a mixer until the dough becomes soft

Step 3

Turn the dough into a flour surface; knead until smooth and supple (do it for 4 to 6 minutes). Put it down
dough into the roll rather interested, turn it over the lubricant. Cover and let the mixture rise in a warm place (85 °), avoid the wind, 35 minutes or more.

Step 4

Beat the dough, then divide into 8 equal parts. Shape each portion into a 4-inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal.

Step 5

Cover and let the mixture rise in a warm place (85 °), avoid the wind, 35 minutes or more.

Step 6

Beat the egg whites with 1 tablespoon of water; then brush over the bread.

Step 7

Bake at 400° for 15 minutes. Brush with the rest of the egg mixture, then bake for 10 to 15 minutes until golden. Chill on a wire rack. Freeze up to 1 month, if desired.

Step 8

Cut slices 1/2 inch thick from the top of each bun; scooped up the middle, leaving 3/4 inch thick shells. (Set aside for other purposes.) Fill a bread bowl with hot soup, then serve immediately.

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