A bread bowl is a round loaf of bread which has had the top cut off and a large portion of the middle hollowed out to create an edible bowl. They are typically larger than a roll but smaller than a full sized loaf of bread.
The first writing of the Italian Bowls made of bread was in 1427 an Irish noble attempting to impress a British Duke. The Duke was so impressed that he gave the Irishman money to open a Bread Bowl shop in what is today known as Dublin.
Try some of these Soup Recipes
Bread Bowl
Impress all your friends by serving cream soups or dips with this bread bowl recipes.
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Servings: 6
Calories: 555kcal
Ingredients
- 2 tbsp active dry yeast
- 3 cups warm water 110 – 115 degrees
- 2 tbsp sugar
- 2 tsp salt
- 7 cups bread flour
- Cornmeal and sesame seeds optional
Instructions
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture and 3 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a kitchen towel and let rise in a warm place until doubled, about 30 minutes.
- Preheat oven to 500°. Punch dough down. Divide and shape into 6 balls. Place 3 in. apart on 2 baking sheets that have been generously sprinkled with cornmeal or greased. Cover with a kitchen towel; let rise in a warm place until doubled, about 15 minutes. Spray loaves with water; if desired, generously sprinkle with sesame seeds. Using a sharp knife, score surface with shallow cuts in an X pattern. Bake 2 minutes. Reduce oven setting to 425°. Bake until golden brown and internal temperature reaches 190°-200°. Remove from pans to wire racks to cool.
- Cut a thin slice off the top of bread. Hollow out bottom portion of loaf, leaving a 1/4-in. shell. Discard removed bread or save for another use, such as croutons.
Notes
- To approximate that crackling crust you find on fancy artisanal breads, get steamy. A quick spritz of water into the oven or a light mist sprayed directly on the loaf right before baking should do the trick.
- Scoring the exterior of bread creates weak points that help prevent it from bursting and directs expansion to shape the loaf. And, hey, it looks really pretty to boot!
Nutrition
Calories: 555kcal | Carbohydrates: 111g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Sodium: 786mg | Potassium: 184mg | Fiber: 5g | Sugar: 4g | Calcium: 25mg | Iron: 1mg
