Bread bowls are a great way to serve soup during winters.

Ingredients of the Recipe:

2 tablespoons vegetable oil, 7 cups all purpose flour, 1 tablespoon cornmeal, 2 quarter ounce packets of active dry yeast, 2 1/2 cups warm water at 110 degrees F, 2 teaspoons salt, 1 egg white and 1 tablespoon water.

Method of Preparation:

Dissolve yeast in warm water in a bowl. Let the mixture stand until it becomes creamy. To the yeast mixture, add salt, oil, 4 cups flour and beat well. Add the remaining flour 1/2 cup at a time and beat well with an electric mixer at medium speed. When the dough becomes tough, place it on a lightly floured surface and knead the dough until it becomes smooth and elastic. Lightly oil a large bowl and place the dough in the bowl. Turn it upside down to coat with oil. Use a damp cloth to cover the dough and let it rise in a warm place until double in volume. Punch down the dough and divide it into 8 equal partitions. Shape the partitions into 4 inch round loaves. Place the loaves on greased baking sheets that are sprinkled with cornmeal. Cover it and let it rise in warm place. Heat up the oven to 400 degrees F. Beat together egg white and 1 tablespoon water in a small bowl and lightly brush the loaves with egg mixture. Allow it to get baked in preheated oven for 15 minutes. Brush again with the egg mixture and bake for 10 to 15 more minutes. Take them out and allow to cool on wire racks.
For making bowls: Cut 1/2 inch thick slice from the top of each loaf. Take out the center, leaving behind 3/4 inch thick shells. Fill bread bowls with hot soup and serve immediately.