Wednesday, February 20, 2013

Italian bread bowls recipe

Four loaves.
(Photo credit: Wikipedia)
    • 1/2 ounce active dry yeast
    • 1 tablespoon sugar
    • 2 1/2 cups warm water 110-115 degrees F
    • 2 teaspoons salt
    • 2 tablespoons olive oil
    • 7 cups flour
    • 1 tablespoon cornmeal
    • 1 egg white
    • 1 tablespoon water
    In a large bowl, add yeast, sugar and water. Cover and place in a warm location to "feed" for 10-15 minutes. Add salt, oil and 4 cups of the flour to the yeast and beat well. Add remaining flour, a little at a time, until dough forms. Turn out onto a lightly floured surface and knead 5-6 minutes until elastic and smooth. Add a little oil to the bowl used to mix the dough and place the kneaded dough in, turning to coat. Cover with a damp cloth and let rise in a warm place for 40 minutes. Punch dough down and divide into 6 portions. Form each portion into a round loaf. Spray baking sheets with non-stick spray and lightly sprinkle with cornmeal. Place loaves on baking sheets, cover, and let rise an additional 30 minutes. Preheat oven to 400 degrees F. In a small bowl, beat together egg white and water to make an egg wash. brush loaves with wash just prior to placing in oven. Bake 15 minutes then brush again with egg wash. Return to oven for an additional 15 minutes. Allow to cool on wire racks. Serve mini loaves as an accompaniment to soups, stews or chilis or cut off the top and hollow loaves to use as bread bowls.
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