These herbed Italian bread bowls are a great way to serve all kinds of soups, stews, chili, and even dips. They are simple to make, freeze well, and best of all? When you've finished your soup you can eat the bowl - no cleanup!
Add yeast and water to the bowl of your mixer (if kneading by machine) or a large bowl (if kneading by hand )
Let stand 10 minutes
Add salt, herbs, oil and 4 cups flour to the yeast mixture.
Stir in the remaining flour, ½ cup at a time, beating well until the dough pulls away from the sides of the bowl. Stop adding flour when the dough feels soft bu not sticky. You will probably not use all of the flour.
Knead for 5 minutes by machine or about 8 minutes by hand.
Oil a large bowl. Add the dough to the bowl, oil the top, cover with a tea towel.
Let rise until doubled - about 1 hour.
Deflate the dough and divide it into 6-10 portions, depending on the size you want.
Shape into a round ball and place on a baking sheet covered with silpat or parchment.
Brush the tps with olive oil.
Let rise about 30 minutes.
Preheat the oven to 425F
Bake the rolls for 10 to 15 minutes, or until golden brown and they sound hollow when tapped.
Slice a thin layer off crust off the top.
Pull out the bread, leaving a 1-inch wall all the way around.
Italian Bread Bowls are ready to be used however you want to use them.
You can use half whole wheat flour if you'd like. Everything else remains the same.
You'll find this recipe and more at RestlessChipotle.com Italian Bread Bowls https://www.restlesschipotle.com/italian-bread-bowls/