Friday, September 7, 2007

Crusty Soup Bowls

Yield: 8 large bread bowls

2 tbs yeast
2 cups warm water
1 tbs sugar
2 tsp salt
5 cups flour

Dissolve yeast in water. Add sugar, salt, and 3 cups of flour. Beat 3 minutes. Gradually add remaining flour to make stiff dough. Knead on lightly floured surface until dough is smooth and elastic. Place in greased bowl, cover and let rise until double. Punch down and divide into 8 pieces. Form each piece into ball and place on baking sheet sprinkled with cornmeal. Cover and let rise until double in bulk. Bake at 375 for 25 minutes. Cool. Cut off tops, scoop out bread to make a bowl. Pour hot soup into bread bowl and serve.

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