Italian Bread Bowls

Ingredients

• 0.5 ounce yeast dry
• 1 tablespoon cornmeal 
• 1  egg whites 
• 7 cups flour all-purpose
• 2 teaspoons salt 
• 2 tablespoons vegetable oil 
• 1 tablespoon water 
• 2.5 cups water (105° to 115°)

Equipment

• bowl
• baking sheet
• oven
• hand mixer

Directions

1. Stir together 2 1/2 cups water and yeast in a large bowl; let stand 5 minutes. Stir in salt and oil.
2. Add flour gradually, beating at medium speed with an electric mixer until a soft dough forms.
3. Turn dough out onto a floured surface; knead until smooth and elastic (4 to 6 minutes).
4. Place in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place (85), free from drafts, 35 minutes or until doubled in bulk.
5. Punch dough down, and divide into 8 equal portions. Shape each portion into a 4-inch round loaf.
6. Place loaves on lightly greased baking sheets sprinkled with cornmeal.
7. Cover and let rise in a warm place (85), free from drafts, 35 minutes or until doubled in bulk.
8. Stir together egg white and 1 tablespoon water; brush over loaves.
9. Bake at 400 for 15 minutes.
10. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks. Freeze up to 1 month, if desired.
11. Cut a 1/2-inch-thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. (Reserve centers for other uses.) Fill bread bowls with hot soup, and serve immediately.