Italian Bread Bowls


Italian Bread BowlsSo, this winter I conquered my fear of making bread bowls.  I’ve been wanting to learn how to make them for a few years now and a few weeks ago I actually did it.  And guess what?  They’re as easy to make as dinner rolls.

I found a recipe on and had great success with it.  I did need to add a lot more flour, though, because the dough was too sticky and wouldn’t hold it’s shape during the rising phase.  So my advice is to add in the 7 cups of flour and then increase it by 1/4 cup until you have a dough that is no longer sticky.  Otherwise, when it rises it will spread until it touches the dough beside it.  The dough needs to be stiffer so it will hold its shape and rise upwards.

We loved serving our soup in these delicious bread bowls.  The recipe yields 8 bread bowls and we only used three at our meal.  So I individually wrapped each leftover bowl with plastic wrap and then put them in a large bread bag and froze them.  Then over the next couple of weeks we pulled out the individual bread bowls as we wanted them.

One night for dinner we served up chicken pot pie filling in the bread bowls.  It was so good and it’s my new favorite way to eat chicken pot pie!  Check back tomorrow for the recipe.

Chicken Pot Pie in a Bread Bowl



Italian Bread Bowls

Yield: 8 bread bowls

Italian Bread Bowls


  • 1 tablespoon instant yeast
  • 2-1/2 cups warm water
  • 2 teaspoons salt
  • 7-8 cups all-purpose flour
  • 2 tablespoons oil ~ vegetable or canola
  • 1 tablespoon cornmeal or silpat or parchment paper
  • 1 egg white, optional, see note below
  • 1 tablespoon water, optional, see note below


  1. In the bowl of a stand mixer add the yeast, salt, and 4 cups of flour. Mix until combined using the flat paddle attachment.
  2. Add the warm water and oil. Mix well.
  3. Stir in the remaining flour, 1/2 cup at a time, mixing well at medium speed after each flour addition.
  4. After the 5th cup of flour switch to the dough hook for mixing.
  5. Continue adding the flour 1/4 - 1/2 cup at a time and kneading well.
  6. When the dough has pulled together and is soft but not at all sticky, stop adding flour and continue kneading it until it's smooth and elastic, about 6 minutes.
  7. Lightly oil a large bowl and place the dough in the bowl. Turn to coat the dough with the oil.
  8. Cover with a damp cloth and let the dough rise in a warm place until it's doubled in volume, about 40 minutes.
  9. Punch the dough down, and divide into 8 equal portions. (I use a kitchen scale for this)
  10. Shape each portion into a round ball and place them on lightly greased baking sheets sprinkled with cornmeal or use silpat liners or parchment paper. Cover with a lightweight tea towel and let rise in a warm place, free from drafts, until doubled in bulk, about 40 minutes.
  11. Preheat the oven to 400 degrees.
  12. Bake in a preheated oven for 15 minutes or until golden brown.
  13. Optional: before baking the bread bowls, mix together the egg white and water and lightly brush each loaf with half of the egg wash. Bake for 8 minutes, then brush with the remaining egg wash and bake for 7 more minutes or until the bread bowls are golden brown.
  14. Cool on wire racks.
  15. For Serving
  16. Cut a 1/2-inch thick slice from the top of each loaf. Scoop out the center bread leaving a 3/4-inch shell. Fill with soup or other desired filling.

Recipe source:


{Click here to see where I link up.}

Enter your email address: Delivered by FeedBurner

Print Friendly, PDF & Email


One Response to Italian Bread Bowls

  1. Marissa March 3, 2015 at 4:25 pm #

    Thanks for the recipe:) I’ve never made bread bowls before.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Powered by WordPress. Designed by Woo Themes