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Photo: J. Savage Gibson Photo by: Photo: J. Savage Gibson

Italian Bread Bowls

The perfect accompaniment to a hot creamy soup is a homemade Italian Bread Bowl. Make this recipe if you want rave reviews from your family!

This recipe goes with Hearty Potato Soup

Southern Living NOVEMBER 1998

  • Yield: Makes 8 servings


  • 2 1/2 cups warm water (105° to 115°)
  • 2 (1/4-ounce) envelopes active dry yeast
  • 2 teaspoons salt
  • 2 tablespoons vegetable oil
  • 7 cups all-purpose flour
  • 1 tablespoon cornmeal
  • 1 egg white
  • 1 tablespoon water


Stir together 2 1/2 cups water and yeast in a large bowl; let stand 5 minutes. Stir in salt and oil.

Add flour gradually, beating at medium speed with an electric mixer until a soft dough forms.

Turn dough out onto a floured surface; knead until smooth and elastic (4 to 6 minutes). Place in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in bulk.

Punch dough down, and divide into 8 equal portions. Shape each portion into a 4-inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal.

Cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in bulk.

Stir together egg white and 1 tablespoon water; brush over loaves.

Bake at 400° for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks. Freeze up to 1 month, if desired.

Cut a 1/2-inch-thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. (Reserve centers for other uses.) Fill bread bowls with hot soup, and serve immediately.

Nutritional Information

Amount per serving
  • Calories: 440
  • Fat: 4.6g
  • Cholesterol: 0.0mg
  • Sodium: 595mg

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Italian Bread Bowls Recipe