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Recipe Italian Bread Bowls (Bread)

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Required Ingredients:

  • 2 (.25 ounce) packages active dry yeast
  • 2 1/2 cups warm water (110 degrees F/45 degrees C)
  • 2 teaspoons salt
  • 2 tablespoons vegetable oil
  • 7 cups all-purpose flour
  •  
  • 1 tablespoon cornmeal
  • 1 egg white
  • 1 cup water

Preparing/Cooking:

  • In a large bowl, dissolve yeast in warm water.
  • Let stand until creamy, about 10 minutes.
  • 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.
  • 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.
  • 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.
  • Preheat oven to 400 degrees F (200 degrees C).
  • In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
  • Bake in preheated oven for 15 minutes.
  • Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden.
  • Cool on wire racks.
  • 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.
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