Bread Bowls

"Bread Bowls"

2 packages active dry yeast

2 1/2 cups warm water

2 tsp. salt

2 Tbsp. vegetable oil

7 cups all-purpose flour

1/8 cup cornmeal

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

Add salt, oil and 4 cups flour.  Mix well.

Continue to add flour until dough pulls cleanly away from the sides of the bowl.

Turn out onto lightly floured surface and knead until smooth, about 6 minutes 

OR continue to knead in mixer for 5 - 6 minutes.

Lightly oil large plastic bowl,  place dough in bowl and turn to coat with oil.

Cover and let rise in draft free area until doubled in size, about 40 - 60 minutes.

Turn on oven to lowest temperature for 5 minutes then turn off.

Punch dough down, divide into 4 equal portions for large bowls or 6 for small bowls (I do 4).

Shape into round balls and place on lightly greased 

baking sheet sprinkled with corn meal.

Let rise in warmed oven with door half-way opened 

until balls double in size, about 30 minutes.

Bake at 400^oF for 25 - 30 minutes until golden brown.

To make bowls, carve top of bread like a pumpkin, 

with knife pointed down and at an angle.  

Remove cone-shaped lid and scoop out hole to be a little wider.

Fill bread bowls with soup and serve with lid on side.