Cherri's Kitchen

Bread Bowls

Here is a recipe for bread bowls that will go with that Beer Cheese soup recipe from last week or any soup recipe you may have.

I found this from the allrecipes.com website.

Italian Bread Bowls

  • 2 (.25 oz) packages active dry yeast
  • 2 1/2 cups warm water (110°)
  • 2 teaspoons salt
  • 2 tablespoons vegetable oil
  • 7 cups 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 minutes.

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 minutes. 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 minutes.

4. Punch dough down, and divide into 8 equal portions. Shape each portion into a 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 bulk, about 35 minutes.

5. Preheat oven to 400°. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.

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

7. 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. Yield: 10 bowls

Cherri Schmig

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