Place flour, yeast, water oil and salt in your mixer bowl. Knead 5 minutes.
Turn it out onto a lightly floured surface and cover with a damp cloth. Let rise in a warm place until doubled in volume, about 40 minutes.
Divide dough into 8 equal portions. Shape each portion into a 4 inch round loaf. Lightly grease 2 baking sheets then sprinkle them with cornmeal. Place 4 of the loaves on each sheet. Cover and let rise in a warm place, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees . Brush the loaves with egg white.
Bake for 30 Minutes or until golden. Cool on wire racks.
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.
Ingredients
Directions
Place flour, yeast, water oil and salt in your mixer bowl. Knead 5 minutes.
Turn it out onto a lightly floured surface and cover with a damp cloth. Let rise in a warm place until doubled in volume, about 40 minutes.
Divide dough into 8 equal portions. Shape each portion into a 4 inch round loaf. Lightly grease 2 baking sheets then sprinkle them with cornmeal. Place 4 of the loaves on each sheet. Cover and let rise in a warm place, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees . Brush the loaves with egg white.
Bake for 30 Minutes or until golden. Cool on wire racks.
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.