Italian Bread Bowls

This was an easy recipe to whip up, and if I start in the early afternoon, it;s easily ready in time for supper that night. I followed the original recipe from Mel's Kitchen Cafe exactly, except I made 1 1/2 times the recipe in order to get 12-14 bread bowls. This one is a keeper!

Italian Bread Bowls

1 1/2 TBSP. instant yeast
3 3/4 cups warm water
1 TBSP. salt
3 TBSP. vegetable oil
9-11 cups all-purpose flour
cornmeal for dusting

In a large bowl combine the yeast and water. Add salt, oil and 6 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 11 cups). This bread bowl dough needs to be a bit firmer than a roll/bread dough so that the bread bowls rise up instead of out.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.

Punch dough down, and divide into 12-14 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes. Preheat oven to 400* F. Bake in preheated oven for 15-18 minutes until golden brown and baked through.