Is there anything better than creamy soup in a bread bowl on a cold fall evening?? I don't think so! This is a great and really simple bread bowl recipe. We had Creamy Chicken and Wild Rice Soup last night and these bread bowls were a total hit. Don't skip the egg wash part. It makes the sides of the bread bowls stable enough to hold the soup in as you eat.
Italian Bread Bowls
6 1/2 cups flour (a little more or less)
1 1/2 tablespoons instant yeast (SAF)
2 teaspoons salt
2 1/2 cups hot tap water
2 tablespoons canola or vegetable oil
1 egg white
1 tablespoon water
In the bowl of an electric mixer (I have a Bosch) combine 5 cups flour, yeast, and salt. Mix just to combine. Add hot water and oil and mix well. Add enough remaining flour to make a soft but not sticky dough (for me it was all the remaining flour). Knead with dough hook at high speed for 6 minutes.
Turn out dough and form into a smooth ball with oiled hands. Place in a large well oiled bowl, turning to make sure dough is oiled on top. Cover with a damp kitchen towel and allow to rise in a warm place until doubled, about 30 minutes.
Punch down dough and divide into 8 equal pieces. Shape each piece into a round ball. Place dough balls on 2 greased baking sheets that have been sprinkled with cornmeal (4 dough portions per baking sheet). Cover baking sheets with damp kitchen towels and allow to rise until doubled in size, about 35 minutes.
Preheat oven to 400. In a small bowl beat together egg white and 1 tablespoon water. Lightly brush this mixture on the risen dough rounds. Bake in preheated oven for 15 minutes. Brush again with egg mixture and bake 10 minutes more or until golden. Cool on wire racks.