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