Crusty Soup Bowls Recipe

Crusty Soup Bowls (Lion House)

• 2 T dry yeast
• 2 C warm water
• 1 T sugar
• 2 t salt
• 5 C flour
• Cornmeal
• 1 egg
• 1 T water

1. Dissolve yeast in 2 C warm water in a large mixing bowl. 
2. Add sugar, salt, and 3 C flour; beat 3 minutes on low speed. 
3. Gradually add enough remaining flour to make a stiff dough. 
4. Knead on a lightly floured surface until dough is smooth and elastic 5 to 6 minutes. 
5. Place in a greased bowl, cover and let rise until doubled, about 40 minutes. 
6. Punch down, and divide into 8 pieces. Form each piece into a ball and place on a baking sheet sprinkled with cornmeal. 
7. Beat egg and water together and brush over top and sides of dough balls. 
8. Cover and let rise until double in bulk, about 40 minutes. 
9. Bake at 375 degrees for 25 minutes. 
10. Cool. 
11. Cut off tops; scoop out bread to make a bowl. Pour hot soup into bread bowls and serve. 

Makes 8 large bread bowls.