2-1/2 cups warm water
2 tsp salt
2 Tbsp vegetable oil
7 cups flour
1 Tbsp cornmeal
Combine water, salt, oil and 2-3 cups flour in the mixer. Mix together. Add yeast and more of the flour.
Mix and then with the mixer running, continue adding flour until the dough pulls away from the sides ad
bottom and is not too sticky. Knead in mixer until smooth and elastic, about 3-5 minutes.
Cover and let rise in warm oven until double, about 45 minutes. Punch down and then form into 8 round
loaves. Place on a cookie sheet that has been lightly greased and sprinkled with cornmeal. Cover and let
rise until double in a warm place, about one hour.
Preheat oven to 400 degrees F. Bake for 25-30 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.
