“Bread is the King of the table and all else is merely the court that surrounds the King.”
- 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, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
- When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 7 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.
- Divide dough into 6-8 equal portions. Shape each portion into a 5 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Once again cover and let rise in a warm place, until doubled in bulk, about 35 minutes.
- Preheat oven to 400 degrees F. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
- Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
- To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells.
- Fill bread bowls with hot soup and serve immediately.
Recipe Reference allrecipes.com