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Italian Bread Bowls

Reviewed: Jan. 31, 2012
Great recipe, although I did have to make a few changes! Like other reviewers, I added sugar to proof the yeast, about 1 tsp. I also used 2 cups whole wheat flour and 4 cups of bread flour instead of the 7 cups of all purpose flour. Also the rise time of 40 mins for the first rise just is not enough, you need at least an hour! I let mine rise in a warm oven covered with a damp cloth and a bowl of hot water on the rack below, the steam helped it rise! For the second rise it also needed a bit longer, 45-50 mins instead of 35. Once you have shaped them and place them on the baking tray for the 2nd rise it is important not to move them as this affects the shape! Like other reviewers I did not put the egg wash on before baking, I baked at 400 f for 10mins then brushed, baked for another 10mins brushed again and then baked at 350 f for the last 10 mins. In my egg wash I added garlic salt and italian seasoning it gave it a great flavor! Although these did not taste as great the second day, if you freeze them the same day you bake them and defrost them at room temp, warm in the oven for 5 mins they were delicious!
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