Bread Bowls

Ingredients:
2(.25oz) yeast
2 1/2 cups warm water
2 tablespoons salt
2 tablespoons vegetable oil
7 cups all purpose flour
1 tablespoon cornmeal
1egg white
1 cup water
Directions:
1. In large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 min.
2. Add slat, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electic mixer at medium speed after each addition.
3. When the dough has pulled together, tun it out onto a lightly floured surface and knead until smooth and elastic, about 6 min. Lightly oil a large bowl, place the dough in the bowl and tun to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 min.
4. Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cormeal. cover and let rise in a warm place, free form drafts, until doubles in size, about 35 min.
5. Preheat oven to 400 degress.
In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves the half of this egg wash.
6. Bake for 15 min. Brush with remaining egg mixtue, and bake 10-15 more min. or until golden. Cool on wire racks.
7. To make bowls: cut a 1/2 thick slice form top of each loaf; scoop out centers, leaving 3/4 inch thick shells. Fill with soup and enjoy!

Kelli Yarn