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1
In a large bowl, dissolve yeast in warm water and sugar.
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2
Let stand until creamy, about 10 minutes.
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3
Add salt, oil, any spices and 4 cups flour to the yeast mixture; beat well.
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4
Stir in the remaining flour, 1/2 cup at a time.
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5
Beat well with an electric mixer at medium speed after each addition.
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6
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.
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7
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
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8
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
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9
Punch dough down, and divide into 8 equal portions.
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10
Shape each portion into a 4 inch round loaf.
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11
Place loafs on lightly greased baking sheets sprinkled with cornmeal.
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12
Cover and let rise in a warm place until doubled in bulk, about 40 minutes.
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13
Preheat oven to 400AF.
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14
Take a very sharp knife and cut two 1 inch slits in the center of each loaf.
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15
In a small bowl, beat together 1 egg and 1 tbsp water.
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16
Lightly brush the loaves with half of the egg wash.
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17
Bake in preheated oven for 15 minutes.
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18
Brush with remaining egg wash and bake 10 - 15 more minutes or until golden.
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19
Cool on wire racks
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20
To make bowls cut a 1/2 inch thick slice from the top of each loaf and scoop out the centers (leaving 3/4 inch thick shells.
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21
Fill with hot soup and serve immediately.
