Homemade Italian Bread Bowls

Homemade Italian Bread Bowls

Golden and crispy on the outside while soft and fluffy on the inside. Perfect bowls for soups, stews, chilis or even your favorite dip!

 #Homemade #Italian #Bread #Bowls

Ingredients:

• 1 1/4 cup warm water, (warmed to 115 degrees F.)
• 2 1/4 tsp Rapid Rise Instant Yeast, (equal to (1) 1/4oz packet)
• 2 tsp granulated sugar
• 3 cups all-purpose flour, (or sub with bread flour)
• 1 1/2 tsp sea salt
• 2 tbsp olive oil
• 1 large egg white

Instructions:

1. To a 2 cup glass Pyrex measuring cup, add the warm water and measure temperature using a thermometer to ensure that it is 115 degrees F. Add in the yeast and sugar. Stir to dissolve. Allow to sit 5-10 minutes.
2. While you're waiting, combine the flour and salt into the bowl of a stand mixer (or large mixing bowl if by hand). Add the dough hook attachment and start the mixer on slow speed.
3. Gradually pour in the yeast mixture and then increase the speed to medium. 
4. Add in the olive oil, drizzling over the flour as the mixer is going.
5. Mix until a solid ball of dough forms. You may need to stop the mixer and scrap along the edge of the bowl to release some of the flour mixture.
6. Transfer the ball of dough to a separate large greased bowl. Cover with a clean towel and leave it to rise for 20 minutes. The dough should almost double in size.
7. Remove the dough from the bowl and slice it into 3 equally sized portions. I measured each on a scale at around 8 ounces each. Roll each one between your hands to form a smooth, round ball. Place onto the prepared baking sheet.
8. Cover again with the towel and leave it near the stove for 10 minutes to rise a smidgen more.
9. Preheat the oven to 400 degrees F and place the top rack into the middle of the oven. Line a large baking sheet with parchment paper. Add the egg white to a small bowl.
10. Brush each ball with the egg white. Using a pair of kitchen scissors or knife, cut an X into the center of each ball.
11. Bake for 15 minutes, remove and brush with a little more egg white and allow to bake for 8-10 more minutes. Or until they are golden brown on the outside with a hollow sound on the inside when you tap it.
12. Allow to cool 5-10 minutes before handling. Using a sharp knife, cut a large, wide circle around the top of each roll, cutting a little ways towards the center to ensure easier removal.
13. Scoop out any extra bread from the center, as desired, and fill with your favorite soup! Or try my Easy One Pot Broccoli Cheddar Soup.

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