Categories: BREADS
Ingredients
- 2 1/2 cups warm water
- 2 envelopes active dry yeast (1/4 ounce)
- 2 teaspoons salt
- 2 tablespoons vegetable oil
- 7 cups all-purpose flour
- 1 tablespoon cornmeal
- 1 egg white
- 1 tablespoon water
Directions
- Stir together 2 1/2 cups water and yeast in a large bowl; let stand 5 minutes. Stir in salt and oil.
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Add flour gradually, beating at medium speed with an electric mixer until a soft dough forms.
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Turn dough out onto a floured surface; knead until smooth and elastic (4 to 6 minutes). Place in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place, free from drafts, 35 minutes or until doubled in bulk.
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Punch dough down, and divide into 8 equal portions. Shape each portion into a 4-inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal.
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Cover and let rise in a warm place, free from drafts, 35 minutes or until doubled in bulk.
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Stir together egg white and 1 tablespoon water; brush over loaves.
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Bake at 400 for 15 minutes. 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.
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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.