Italian Bread Bowls

Ingredients:

2 (.25 oz) packages active dry yeast

2 1/2 cups warm water

2 teaspoons salt

2 tablespoons vegetable oil

7 cups all purpose flour

1 tablespoon cornmeal

1 egg white

1 tablespoon water

Directions:

1. In a large bowl, dis

solve yeast in warm water. Let stand until creamy, about 10 minutes.

2. Add salt, 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 electric mixer at medium speed after each addition.

3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic

, about 6 minutes. 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.

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 cornmeal. Cover and let rise n a warm place, fre

e from drafts until double in bulk. About 35 minutes.

5. Preheat over to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.

6. Bake in preheated over for 15 minutes. Brush with remaiing egg mixture, and bake 10-15 more minutes or until golden. Cool on wire racks.

7. To make bowls: cut a 1/2 inch tick slice from top of each loaf; scoop out centers leaving 3/4 inch thick shells. Fill bread bowls with hot soup and serve immediately.

Given to me by Kelsey Ellis 

Really good with Chicken Corn Chowder