From the November 1998 issue of Southern Living. This recipe was provided by Sidney Carlisle of Mansfield, Texas; it was suggested to serve the Hearty Potato Soup in these. I have personally never made them, but they sound good if you like to bake bread and have the time.
- 2½ cups warm water (105° to 115°)
- 2 (¼-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 2½ cups water and yeast into 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 – 6 minutes). Place in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place (85°), 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 spinkled with cornmeal. cover and let rise in a warm place (85°), free from drafrs, 35 minutes or until doubled in bulk.
- STIR together egg white and 1 tablespoon water; brush over loaves.
- 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.
- CUT a ½” thick slice from top of each loaf; scoop out centers, leaving ¾” thick shells. (Reserve centers for other uses.) Fill bread bowls with hot soup, and serve immediately.