Printable Recipe
2 T. yeast
2-1/2 c. warm water
2 t. salt
2 T. vegetable oil
7 c. flour
1 T. cornmeal
Combine water, salt, oil and 2-3 cups flour in the mixer. Mix together. Add yeast and more flour. With the mixer running, continue adding flour until the dough pulls away from the sides and bottom and is not too sticky. I used all 7 cups of flour. Let the mixer knead the dough until it's smooth and elastic, about 3-5 minutes.
Place dough in a greased bowl, cover and let it rise in a warm oven until it's doubled, which was about 45 minutes for me. Punch it down and then form it into 8 round loaves. Place the loaves on a cookie sheet that has been lightly greased and sprinkled with cornmeal. Cover and let rise in a warm place, until doubled again. I let mine go about 45 minutes and I think I should have let it rise longer.
Preheat oven to 400 degrees F. Bake for 20-25 minutes or until golden brown. Cool on wire racks. To use as bowls, carefully slice the top off and pull out the center leaving at least 3/4 inch sides of bread in bowls. Fill with hot soup and serve immediately.
Holly's Note:
I found this at Safely Gathered In, a terrific food storage site. I don't use all 8 bowls, but I freeze the remaining ones and just thaw them in the microwave. These were terrific. I've used it with Chicken and Wild Rice Soup as well as Ham and Potato Chowder.
2-1/2 c. warm water
2 t. salt
2 T. vegetable oil
7 c. flour
1 T. cornmeal
Combine water, salt, oil and 2-3 cups flour in the mixer. Mix together. Add yeast and more flour. With the mixer running, continue adding flour until the dough pulls away from the sides and bottom and is not too sticky. I used all 7 cups of flour. Let the mixer knead the dough until it's smooth and elastic, about 3-5 minutes.
Place dough in a greased bowl, cover and let it rise in a warm oven until it's doubled, which was about 45 minutes for me. Punch it down and then form it into 8 round loaves. Place the loaves on a cookie sheet that has been lightly greased and sprinkled with cornmeal. Cover and let rise in a warm place, until doubled again. I let mine go about 45 minutes and I think I should have let it rise longer.
Preheat oven to 400 degrees F. Bake for 20-25 minutes or until golden brown. Cool on wire racks. To use as bowls, carefully slice the top off and pull out the center leaving at least 3/4 inch sides of bread in bowls. Fill with hot soup and serve immediately.
Holly's Note:
I found this at Safely Gathered In, a terrific food storage site. I don't use all 8 bowls, but I freeze the remaining ones and just thaw them in the microwave. These were terrific. I've used it with Chicken and Wild Rice Soup as well as Ham and Potato Chowder.
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