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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Bread / Difficulty: Easy / Preparation Time: 60+ Minutes / Number of Servings: 4 |
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Directions: 1. Mix 1 1/4 cups warm (110 degrees) water and yeast in a large bowl. Let stand until creamy (about 10 minutes).
2. Add salt, oil, and 2 cups of flour to the mixture; beat well. Stir in remaining flour, 1/2 cup at a time, beating well after each addition.
3. When the dough comes together, turn it out to a lightly floured surface and kneed until smooth and elastic (about 6 minutes). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in volume (about 40 minutes).
4. Punch down dough and divide into 4 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk (about 35 minutes).
5. Preheat oven to 400 degrees. In a small bowl, beat together egg white and 3 tablespoons water; lightly brush the loaves with half of this egg wash.
6. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
7. To make bowls: Cut a 1/2 inch thic
k slice from top of each loaf; scoop out centers, leaving about 1/2-inch-thick shells. Fill bread bowls with hot soup and serve immediately.
Comments: Great for soups, stews, or chowders.
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