Homemade Italian Bread Bowls

Gather all necessary ingredients before commencing the recipe.

Combine yeast with 2 1/2 cups of warm water in a large mixing container. Allow the mixture to sit for about 10 minutes, until it has thickened and become creamy.

In a separate bowl, lightly coat a large mixing container with oil. Also, lightly grease two baking sheets and sprinkle cornmeal onto them for easy cleanup. Set these aside for later use.

In a large mixing bowl, combine 4 cups of flour, oil, and salt with the yeast mixture. Use an electric mixer to blend these ingredients until they are well combined. Gradually add the remaining 1/2 cup of flour, mixing on medium speed until well combined after each addition.

Once the dough has come together and formed a cohesive mass, remove it from the mixing bowl and transfer it to a lightly floured surface. Knead the dough until it becomes smooth, elastic, and even in texture, taking about 6 minutes to complete this process. Place the dough back into its greased mixing bowl and turn it until coated in oil. Cover the bowl with a damp cloth and allow the dough to rise in a warm, draft-free area until it has doubled in size, approximately 40 minutes later.

Punch down the dough and divide it into 8 equal portions. Shape each portion into a round loaf, approximately 4 inches in diameter. Place four loaves onto each prepared baking sheet and cover them with a damp cloth to allow further rising, taking about 35 minutes.

Preheat the oven to 400 degrees F (200 degrees C), as specified by the original recipe.

In a small bowl, whisk together 1 egg white and 1 tablespoon of water until well combined. Brush half of the egg wash over the loaves, followed by another 10-15 minutes of baking in the preheated oven.

After the initial 15-minute baking period, brush the loaves again with the remaining egg wash and continue to bake until they are golden brown. Remove them from the oven and allow them to cool on wire racks.

To create bread bowls, carefully cut a 1/2-inch thick slice from the top of each loaf. Use a spoon or other utensil to scoop out the bread in the center, leaving a 3/4-inch thick shell. Fill these bowls with hot soup and serve immediately.