Italian Bread Bowls

Here you go Shannon!

ITALIAN BREAD BOWLS

2 (.25 oz) packages active dry yeast
2 ½ cups warm water (110 degrees)
2 tsp salt
2 T vegetable oil
6 ½ to 7 cups flour

1 T cornmeal
1 egg white
1 T water

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Add salt, oil and 4 cups flour to the yeast mixture, beat well. Stir in the remaining flour, ½ cup at a time, until the dough has pulled together (and cleans the sides of your bowl if using a kitchen aid to do the kneading – let it knead for 2 more minutes). If kneading by hand, turn onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Spray a large bowl with non-stick spray, place the dough in the bowl and turn to coat. Cover with a damp cloth and let rise in a warm place until doubled, about 40 minutes.

Punch down, and divide into 4-6 equal portions (depending on how big you want them). Shape each portion into a round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise until doubled, about 35 minutes.

In a small bowl, beat together the egg white and 1 T water. Lightly brush the loaves with half of the egg wash.

Bake at 400 degrees for 15 minutes. Brush with remaining egg mixture, and bake 10-15 minutes more or until golden. Cool on wire racks.

When cooled (enough to handle anyway!) slice the top off each bowl, and pull out the inside dough, forming a cute little bowl. Fill with soup and serve – I always put the bread chunks from inside around the plate for dipping!