Italian Bread Bowls
You can never have too many main course recipes, so give Italian Bread Bowls a try. This dairy free and lacto ovo vegetarian recipe serves 3 and costs 51 cents per serving. One serving contains 554 calories, 17g of protein, and 12g of fat. 164 people were glad they tried this recipe. It is an inexpensive recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes around 2 hours. A mixture of active yeast, bread flour, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Baked by Rachel. Overall, this recipe earns a super spoonacular score of 81%. If you like this recipe, you might also like recipes such as Italian Bread Bowls, Italian Bread Bowls, and Italian Vegetable Quinoa Bowls.
Servings: 3
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
2 1/4 tsp active dry yeast
3C bread flour
1 egg white
1 tsp granulated sugar
2 Tbsp olive oil
1 1/2 tsp salt
1 Tbsp water
Equipment:
stand mixer
bowl
baking paper
baking sheet
oven
knife
Cooking instruction summary:
Heat water to 115F. Dissolve yeast and sugar in water, allow to proof for 5-10 minutes. Add flour and salt to the bowl of a stand mixer, with dough hook attachment. With mixer running on low, add in yeast mixture. Increase speed to medium. Slowly drizzle in olive oil. Continue mixing until dough comes together. Add additional flour or olive oil as needed. Transfer dough to a large greased bowl. Cover and allow to rise for one hour, or until doubled in size. Prepare a baking sheet with a silicone baking mat or parchment paper. Divide dough into 3 equal portions. Shape each section into a smooth ball, place on prepared baking sheet. Loosely cover with a clean towel. Allow to rise for 30 additional minutes in a warm location. Preheat oven to 400F. Combine egg white and water. Carefully create 1-2 slices in the top of each roll, roughly 1/4-inch deep. Brush with egg wash mixture. Bake on the middle rack for 15 minutes. Brush rolls again with egg wash mixture. Continue baking for 10 additional minutes. Cool to room temperature, then using a sharp knife, carefully remove he center of the rolls to create a bowl. Remove additional bread from the inside by hand, as needed. Fill and enjoy!
Step by step:
1. Heat water to 115F. Dissolve yeast and sugar in water, allow to proof for 5-10 minutes.
2. Add flour and salt to the bowl of a stand mixer, with dough hook attachment. With mixer running on low, add in yeast mixture. Increase speed to medium. Slowly drizzle in olive oil. Continue mixing until dough comes together.
3. Add additional flour or olive oil as needed.
4. Transfer dough to a large greased bowl. Cover and allow to rise for one hour, or until doubled in size. Prepare a baking sheet with a silicone baking mat or parchment paper. Divide dough into 3 equal portions. Shape each section into a smooth ball, place on prepared baking sheet. Loosely cover with a clean towel. Allow to rise for 30 additional minutes in a warm location. Preheat oven to 400F.
5. Combine egg white and water. Carefully create 1-2 slices in the top of each roll, roughly 1/4-inch deep.
6. Brush with egg wash mixture.
7. Bake on the middle rack for 15 minutes.
8. Brush rolls again with egg wash mixture. Continue baking for 10 additional minutes. Cool to room temperature, then using a sharp knife, carefully remove he center of the rolls to create a bowl.
9. Remove additional bread from the inside by hand, as needed. Fill and enjoy!
Nutrition Information:
covered percent of daily need
