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Italian Bread Bowls

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Italian Bread Bowls

  • Eggetarian
  • 1 hr
  • Serves 8
  • Medium



Italian bread bowls are an advancement in culinary technology. Conventional bowls do the trick, but then you have to clean after dinner; and who doesn’t like bread with their soup? These Italian bread bowls are delicious and perfect for a minimal clean up dinner party. Pair with a creamy potato soup for maximum deliciousness! Your friends will be impressed with this edible presentation. You can even pack one into your brand new Vaya Tyffyn lunch box for an Italian bread bowl on the go.

Health Benefits 

While there seems to be a rise in wheat intolerance in the past few years, there are plenty of health benefits. Calcium, magnesium, potassium, sulfur, zinc, iodide and many other minerals and vitamins are all essential parts of a daily diet. Wheat has been shown to balance cholesterol levels, treat gastrointestinal disorders, and even improve heart health. It is also a great option for people with metabolic issues, as wheat protects you from obesity and low levels of HDL cholesterol. 

Amt. Per Serving
Calories 439
Calories from Fat 41
Total Fat 4.6 g
Saturated Fat 0.6 g
Cholesterol 0 mg
Sodium 593.1 mg
Total Carbohydrate 84.9 g
Dietary Fiber 3.4 g
Sugars 0.3 g
Protein 12.5 g

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How to Make Italian Bread Bowls

  1. Dissolve yeast in warm water inside a large bowl.
  2. Let stand until it becomes creamy – about 10 minutes.
  3. Add salt, oil, and 4 cups flour to the yeast mixture.
  4. Beat the mixture well.
  5. Stir in the remaining flour – 1/2 cup at a time.
  6. Beat well with an electric mixer at medium speed after each addition.
  7. Turn thedough out onto a lightly floured surface when it has pulled together.
  8. Knead until smooth and elastic – about 6 minutes.
  9. Lightly oil a large bowl.
  10. Place the dough in the bowl and turn to coat with oil.
  11. Cover with a damp cloth and let the dough rise in a warm place until it doubles in volume.
  12. Punch down the dough and divide it into 8 equal portions.
  13. Shape each portion into a 4 inch round loaf.
  14. Place loaves on lightly greased baking sheets sprinkled with cornmeal.
  15. Cover and let rise in a warm place, free from drafts, until the dough doubles in size.
  16. Preheat oven to 200 °
  17. Beat together egg white and 1 tbsp water in a small bowl.
  18. Lightly brush the loaves with half of this egg wash.
  19. Bake in preheated oven for 15 min.
  20. Brush with remaining egg mixture.
  21. Bake 10 to 15 more minutes or until golden.
  22. Cool on wire racks.

To Make Bowls:

  1. Cut a ½ in thick slice from the top of each loaf.
  2. Scoop out the centers leaving 3/4-inch-thick shells.
  3. Fill bread bowls with hot soup.
  4. Serve and enjoy! 


There is a Taiwanese variant of the bread bowl called the "Coffin Lid".

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