Bread bowls

Original recipe Bread Bowls

2-3 T yeast
2 1/2 c warm water
2 t salt
2 T oil
6-7 c whole wheat flour
1 Tcorn meal
1 egg white
1 T water

When you use whole wheat flour it needs more time to raise to help it taste more light and fluffy.

In large bowl add 3 c whole wheat flour, salt, yeast, and oil and mix. Add warm water and let sit for 60min.  Then knead the rest of flour and cover with a tad bit of oil and let rise again for 30min.

Then seperate into 6 loaves.  Let rise 30 min.

oven 400,  In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.

 

 

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

To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread with soup