Ingredients
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2 (.25 ounce) packages active dry yeast
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2 ½ cups warm water (110 degrees F/45 degrees C)
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1 tablespoon cornmeal
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7 cups all-purpose flour
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2 tablespoons vegetable oil
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2 teaspoons salt
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1 large egg white
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1 tablespoon water
Directions
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Gather all ingredients.
![all ingredients gathered to make Italian bread bowls]()
Dotdash Meredith Food Studios
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Dissolve yeast in 2 1/2 cups warm water in a large bowl. Let stand until creamy, about 10 minutes.
![yeast dissolved in a bowl of warm water]()
Dotdash Meredith Food Studios
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Meanwhile, lightly grease a large bowl. Lightly grease two baking sheets and dust with cornmeal. Set aside.
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Add 4 cups flour, oil, and salt to yeast mixture; beat with an electric mixer until well combined. Add remaining flour, 1/2 cup at a time, beating on medium speed until well combined after each addition.
![flour, oil, and salt mixed together with yeast mixture]()
Dotdash Meredith Food Studios
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When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Place dough into the greased bowl and turn until coated. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
![dough kneaded and placed in a greased bowl to double in size]()
Dotdash Meredith Food Studios
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Punch dough down and divide into 8 equal portions. Shape each portion into a 4-inch round loaf; place four loaves onto each prepared baking sheet. Cover and let rise in a warm place until doubled in volume, about 35 minutes.
![dough divided and rolled into round loaves]()
Dotdash Meredith Food Studios
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Preheat the oven to 400 degrees F (200 degrees C).
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Whisk egg white and 1 tablespoon water together in a small bowl. Brush 1/2 of the egg wash over loaves.
![loaves brushed with egg wash]()
Dotdash Meredith Food Studios
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Bake in the preheated oven for 15 minutes. Brush loaves again with remaining egg wash and continue to bake until golden brown, 10 to 15 more minutes. Cool on wire racks.
![loaves baked and then brushed with egg wash]()
Dotdash Meredith Food Studios
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Make bread bowls by cutting a 1/2-inch thick slice from the top of each loaf. Scoop out bread in the center, leaving a 3/4-inch thick shell.
![bread scooped out from inside of the loaves]()
Dotdash Meredith Food Studios
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Fill bread bowls with hot soup and serve immediately.
![bread bowls filled with soup]()
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 439 | Calories |
| 5g | Fat |
| 85g | Carbs |
| 13g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 439 | |
| % Daily Value * | |
| Total Fat 5g | 6% |
| Saturated Fat 1g | 4% |
| Sodium 594mg | 26% |
| Total Carbohydrate 85g | 31% |
| Dietary Fiber 3g | 12% |
| Total Sugars 0g | |
| Protein 13g | 25% |
| Calcium 21mg | 2% |
| Iron 5mg | 30% |
| Potassium 161mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
