Italian Bread Bowls


This bread bowl recipe makes eight little bread bowls that are perfect for serving up your favorite winter soups. When I have time to bake them, I like to fill them with a thick, hearty potato soup. They can be frozen for up to one month if desired.

Prep Time:
35 mins
Cook Time:
25 mins
Additional Time:
1 hrs 25 mins
Total Time:
2 hrs 25 mins
8 bowls


  • 2 (.25 ounce) packages active dry yeast

  • 2 ½ cups warm water (110 degrees F/45 degrees C)

  • 1 tablespoon cornmeal

  • 7 cups all-purpose flour

  • 2 tablespoons vegetable oil

  • 2 teaspoons salt

  • 1 large egg white

  • 1 tablespoon water


  1. Dissolve yeast in 2 1/2 cups warm water in a large bowl. Let stand until creamy, about 10 minutes.

  2. Meanwhile, lightly grease a large bowl. Lightly grease two baking sheets and dust with cornmeal. Set aside.

  3. Add 4 cups flour, oil, and salt to yeast mixture; beat with an electric mixer until well combined. Add remaining flour, 1/2 cup at a time, beating on medium speed until well combined after each addition.

  4. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Place dough into the greased bowl and turn until coated. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.

  5. Punch dough down and divide into 8 equal portions. Shape each portion into a 4-inch round loaf; place four loaves onto each prepared baking sheet. Cover and let rise in a warm place until doubled in volume, about 35 minutes.

  6. Preheat the oven to 400 degrees F (200 degrees C).

  7. Whisk egg white and 1 tablespoon water together in a small bowl. Brush 1/2 of the egg wash over loaves.

  8. Bake in the preheated oven for 15 minutes. Brush loaves again with remaining egg wash and continue to bake until golden brown, 10 to 15 more minutes. Cool on wire racks.

  9. Make bread bowls by cutting a 1/2-inch thick slice from the top of each loaf. Scoop out bread in the center, leaving a 3/4-inch thick shell. Fill bread bowls with hot soup and serve immediately.

    close up view of soup in an Italian Bread Bowl, garnished with fresh herbs

Nutrition Facts (per serving)

439 Calories
5g Fat
85g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 439
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 4%
Sodium 594mg 26%
Total Carbohydrate 85g 31%
Dietary Fiber 3g 12%
Total Sugars 0g
Protein 13g
Calcium 21mg 2%
Iron 5mg 30%
Potassium 161mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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