Rate this recipe
0/5
(0 Votes)
0 Picture
Ingredients
- Directions:
- 2 ½ cups warm water (100 to 110 degrees)
- 2 (1/4 ounce) envelopes active dry yeast
- 2 teaspoons salt
- 2 tablespoons vegetable oil
- 7 cups all-purpose flour
- 1 tablespoon cornmeal
- 1 egg white
- 1 tablespoon water
- ● Stir together 2 ½ 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 to 6 minutes).
- ● Place in a lightly greased bowl, turning to grease top.
- ● Cover and let rise in a warm place (85 degrees), free from drafts, 35 minutes or until doubled in bulk.
- ● 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.
- ● Cover and let rise in a warm place, free from drafts, 35 minutes or until doubled in bulk.
- ● Stir together egg white and 1 tablespoon water; brush over loaves.
- ● Bake at 400 degrees 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.
Details
Servings 8
Preparation
Step 1
● Cut a ½ 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.
Review this recipe