Fresh baked Italian bread bowls are the best way to enjoy a comforting bowl of soup or chili on a cool night.
I love making soup and make it at least weekly in the fall and winter months. It’s frugal, feeds a crowd, is easy to make, and is freezer friendly. All wins in my book! But, soup is not always enough to fill hungry tummies after a long day. That’s why I love serving them in one of these Italian bread bowls.
Serving soup or chili in a bread bowl makes dinner extra fancy. When you finish your soup? Eat the bowl! It’s a great way to make soup the main course.
Italian Bread Bowls
Make these classic Italian bread bowls and serve a hearty and delicious soup inside. Baked bread bowls are freezer friendly.
- 2 1/2 cups warm water
- 2 .25 ounce packets active dry yeast 4 1/2 teaspoons
- 1 teaspoon sugar
- 7 cups bread flour
- 3 tablespoons olive oil
- 2 1/2 teaspoons salt
- 1 teaspoon garlic powder
- 1/2 cup corn meal
- 1 egg white
- 1 tablespoon water
- In the bowl of a stand mixer, whisk together the warm water, yeast, and sugar until the yeast is fully disolved. Let stand 10 minutes.
- Mix in 4 cups flour, 2 tablespoons olive oil, salt, and garlic powder.
- Slowly mix in the remainder of the flour until a soft (not sticky) dough has formed.
- Knead in a stand mixer for 4 minutes or by hand for 6 minutes.
- Coat a large bowl with the remaining 1 tablespoon olive oil.
- Put the dough in the bowl and turn to coat.
- Cover the bowl with a clean, damp towel. Let sit in a warm spot until doubled in size, about 45 minutes.
- Grease two cookie sheets and sprinkle with corn meal.
- Once risen, gently punch down the dough and divide into 6 equal pieces.
- Form each section of dough into a ball and place on the cookie sheets.
- Cover each cookie sheet with a clean damp towel. Place in a warm spot and let rise until doubled in size again, approximately 30 minutes.
- Preheat your oven to 400 degrees.
- Whisk together the egg white and tablespoon of water. Brush half of the egg wash onto the balls of dough.
- Bake in the oven for 15 minutes. Remove, brush with the remaining egg wash. Switch rack positions and bake for an additional 10-15 minutes, until the bread is golden brown on top.
- Allow the bread to fully cool.
- Slice off the center top of each bread loeaf and scoop out the center.
- Pour desired soup or dip into the center and serve immediately.
- Leftover bread bowls may be frozen up to 1 month.
More Soup and Bread Recipes:
- Slow Cooker Chicken Tortilla Soup
- Whole Wheat Crusty French Bread
- Pesto Tortellini Soup
- Cheesy Garlic Bread
- Slow Cooker Beef Chili
- French Bread Pizza