Best 4 Italian Bread Bowls Recipes

**A Culinary Journey Through Italian Bread Bowls: A Symphony of Flavors and Textures**

Embark on a delightful culinary adventure with our curated collection of Italian bread bowl recipes. These delectable creations showcase the perfect harmony between crisp, crusty bread and savory fillings. From classic Italian favorites like "Baked Ziti Bread Bowls" and "Cheesy Pesto Pull-Apart Bread Bowls" to innovative twists like "Roasted Red Pepper and Sausage Stuffed Bread Bowls" and "Caprese Skewers in Mini Bread Bowls", our recipes offer a diverse range of flavors and textures to tantalize your taste buds. These bread bowls are not only visually stunning but also incredibly versatile, serving as both a vessel and an edible component of the dish. Whether you're hosting a casual gathering or a formal dinner party, our Italian bread bowl recipes promise to impress your guests and leave them craving for more. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that celebrates the beauty of Italian cuisine.

Here are our top 4 tried and tested recipes!

ITALIAN BREAD BOWLS

Italian Bread Bowls image

Make and share this Italian Bread Bowls recipe from Food.com.

Provided by Abby2495

Categories Breads

Time 1h

Yield 8 Bowls, 8 serving(s)

Number Of Ingredients 8

Ingredients

2 (1/4 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 tablespoon water

Steps:

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.

ITALIAN BREAD BOWLS

Italian Bread Bowls image

Recipe makes 8 bread bowls. They have a nice crusty outside which is perfect for soups in the winter. This recipe does scale down pretty easily to 4 bowls. Scaled recipe can be made in a 2 lb bread machine. Be sure to scale the instructions, too ;) Ready in 2 hours and 15 minutes. Bowls can be frozen for up to 1 month, if desired.

Provided by VelcrowMistress

Categories Breads

Time 45m

Yield 8 Bread Bowls, 1 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons 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 tablespoon water

Steps:

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 into a ball, 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 size, 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.

ITALIAN BREAD BOWLS

Italian Bread Bowls image

These cute little bread bowls are a great way to serve soup in the wintertime. I usually serve a hearty potato soup when I have the time to bake them. They freeze for up to 1 month, if desired.

Provided by Kerri Skrudland

Categories Bread Yeast Bread Recipes

Time 2h15m

Yield 8

Number Of Ingredients 8

Ingredients

2 (.25 ounce) packages active dry yeast
2 ½ 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 tablespoon water

Steps:

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.

Nutrition Facts : Calories 439.4 calories, Carbohydrate 85 g, Fat 4.6 g, Fiber 3.4 g, Protein 12.5 g, SaturatedFat 0.7 g, Sodium 593.7 mg, Sugar 0.3 g

ITALIAN BREAD BOWLS

Italian Bread Bowls image

I got the bread bowl bug sometime last fall and decided I was going to try my hand at it. I make all the bread we eat now and I figured another bread in the freezer can't be anything but good. I really should have a nice picture of the bread bowl filled with something delicious like soup or a salad or even a nice party dip. ...

Provided by Bunny's Warm Oven Blog

Categories Savory Breads

Time 30m

Number Of Ingredients 8

Ingredients

2 pkg (.25 ounce) packages active dry yeast
21/2 c warm water (110 degrees f/45 degrees c
2 tsp salt
2 Tbsp vegetable oil ( i use olive oil)
7 c all purpose flour ( i use bread flour)
1 Tbsp cornmeal ( i didn't use)
1 egg white
1 Tbsp water

Steps:

1. As I mentioned, this Italian Bread Bowl can be used for soups, salads or dips. But around here the way this usually gets eaten is...as a an Italian Bread. It is absolutely delicious as is, with butter of coarse! On a day that I make these they get wrapped in plastic and put into the freezer. You can let it thaw out at room temperature or help it along in the microwave. This bread is a staple in this house, it goes with everything.
2. One of the very nice things about this recipe is you can make the individual dough balls any size you want to. 8 balls makes a nice size soup bowl, not to big,and you won't feel like your eating a ton of bread. Go small to 10 balls and you have some nice Italian Rolls for burgers or sandwiches. Because I use these as bread to slice, I make 5 or 6 balls. Just enough for the two of us to slice up and eat along with dinner and have a little left over. The first time I made this dough I couldn't believe how silky smooth and soft it was. I loved having it in my hands. The recipe says to use all purpose flour but I have always used bread flour, I also use extra virgin olive oil instead of vegetable oil.
3. This bread gets a nice crispy crust from combining an egg white and water to brush on top of the balls before they're baked. Bake for 15 minutes .......
4. And then brush with the water and egg white again. Bake until golden brown. I sure hope we have some adventurous bakers out there who'd like to make these, trust me, you will find ways to use them and eat them all the time! Enjoy!
5. 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.
6. 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.
7. 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.
8. 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.
9. Find more homemade recipes at Bunny's Warm Oven http://wwwbunnysovencom.blogspot.com/2013/06/italian-bread-bowlsuse-them-for-soups.html

Tips:

For a crispy crust and a soft, airy interior, use bread flour instead of all-purpose flour.
Make sure the water is warm, not hot, to activate the yeast.
Let the dough rise in a warm place for at least an hour, or until it has doubled in size.
Knead the dough until it is smooth and elastic, about 10 minutes.
Divide the dough into equal portions and shape them into balls.
Place the dough balls in greased bread pans and let them rise for another 30 minutes.
Bake the bread at a high temperature, 400°F (200°C), for 20-25 minutes, or until the crust is golden brown.
Let the bread cool completely before slicing and serving.

Conclusion:

These Italian bread bowls are a delicious and easy-to-make addition to any meal. They are perfect for serving soups, stews, or salads. With a few simple ingredients and a little effort, you can create these impressive bread bowls that will wow your friends and family. So next time you are looking for a unique and delicious way to serve your favorite dishes, give these Italian bread bowls a try!