Have you ever done this? Eat your soup, cheese fondue or warm bacon-cheese spread spread out of a bread bowl. They are wonderful and you can eat the bread bowl too, something my grandsons find very funny and fun to do!
Ingredients2 1/2 cups warm water (105 to 115 degrees)
2 (1/4-ounce) envelopes active dry yeast
2 tsp salt
2 tbls vegetable oil
7 cups all-purpose flour
1 tbls cornmeal
1 egg white
1 tbls water
Stir together 2 1/2 cups water and yeast in a large bowl; let stand 5 minutes.
Stir in salt and oil. Add flour gradually, beating at medium speed with an electric mixer until a soft dough forms.
Turn dough out onto a floured surface; knead until smooth and elastic (4-6 minutes).
Place in a lightly greased bowl (I spray with cooking spray or coat lightly with olive oil), turning to grease top. Cover bowl with plastic wrap and let rise in a warm place, free from drafts, 35-60 minutes or until doubled in bulk.
Punch dough down and divide into 8 equal portions. Shape each into a 4-inch round loaf. Places loaves on lightly greased baking sheets, sprinkled with cornmeal. Cover lightly with a kitchen towel and let rise in a warm place, free from drafts, 35-45 minutes or until doubled in bulk.
Stir together egg white and 1 tbls water; brush over loaves.
Bake in 400 degree oven for 15 minutes. Brush tops with remaining egg mixture, and bake 10-15 more minutes longer or until golden. Cool on wire racks.
Cut a 1/2-inch thick slice from top of each loaf; scoop out centers, leaving a 3/4-inch shell; reserve centers for dunking in soup.
Ladle hot soup into bread bowl and serve.
Baked loaves freeze up to one month if desired. Recipe can be divided in half.
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