Italian Bread Bowls

• Vegetarian

• Refrigerated

  • 1 Egg white

• Baking & Spices

  • 2 1/4 tsp Active dry yeast
  • 3 cup Bread flour
  • 1 tsp Granulated sugar
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 1 5/16 cup Water

Found on bakedbyrachel.com

Description

Ingredients

• 1 1/4C water
• 2 1/4 tsp active dry yeast
• 1 tsp granulated sugar
• 3C bread flour
• 1 1/2 tsp salt
• 2 Tbsp olive oil
• 1 egg white
• 1 Tbsp water

Directions

• Heat water to 115°F. Dissolve yeast and sugar in water, allow to proof for 5-10 minutes. Add flour and salt to the bowl of a stand mixer, with dough hook attachment. With mixer running on low, add in yeast mixture. Increase speed to medium. Slowly drizzle in olive oil. Continue mixing until dough comes together. Add additional flour or olive oil as needed. Transfer dough to a large greased bowl. Cover and allow to rise for one hour, or until doubled in size. Prepare a baking sheet with a silicone baking mat or parchment paper. Divide dough into 3 equal portions. Shape each section into a smooth ball, place on prepared baking sheet. Loosely cover with a clean towel. Allow to rise for 30 additional minutes in a warm location. Preheat oven to 400°F. Combine egg white and water. Carefully create 1-2 slices in the top of each roll, roughly 1/4-inch deep. Brush with egg wash mixture. Bake on the middle rack for 15 minutes. Brush rolls again with egg wash mixture. Continue baking for 10 additional minutes. Cool to room temperature, then using a sharp knife, carefully remove he center of the rolls to create a bowl. Remove additional bread from the inside by hand, as needed. Fill and enjoy!