Ingredientes para Italian Bread Bowls
- Active Dry Yeast
- 1 cup warm water (105-115°F)
- 1 1/2 teaspoons salt
- Vegetable Oil
- All Purpose Flour
- Cornmeal, for sprinkling
- 1 large egg white
- 1 tablespoon water
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Cómo preparar Italian Bread Bowls
- In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- Add salt, olive oil, and 4 cups of flour to the yeast mixture. Beat well with a wooden spoon or electric mixer.
- Gradually stir in the remaining flour, 1/2 cup at a time, mixing well with an electric mixer on medium speed after each addition until a smooth dough forms.
- Turn the dough 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, turning to coat with oil.
- Cover with plastic wrap and let rise in a warm place until doubled in volume, about 40 minutes.
- Punch down the dough and divide it into 8 equal portions.
- Shape each portion into a 4-inch round loaf.
- Place loaves on lightly greased baking sheets sprinkled with cornmeal.
- Cover loosely with plastic wrap and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
- Preheat oven to 400°F (200°C).
- In a small bowl, whisk together egg white and 1 tablespoon of water.
- Lightly brush the loaves with half of the egg wash.
- Bake for 15 minutes.
- Brush with the remaining egg wash, and bake for another 10-15 minutes, or until golden brown.
- Let cool completely on a wire rack.
- To make bowls: Carefully cut a 1/2-inch thick slice from the top of each loaf.
- Scoop out the centers, leaving 3/4-inch-thick shells.
- Fill bread bowls with hot soup and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
1g
Fat
3g
Carbs
28g
