| 1 |
In a large bowl, dissolve yeast in warm
water. Let stand until creamy, about 10 minutes.
|
|
2 |
Add salt, oil and 4 cups flour to the yeast
mixture; beat well. Stir in the remaining flour, 1/2 cup at a time,
beating well with an electric mixer at medium speed after each addition.
|
|
3 |
When the dough has pulled together, turn it
out onto a lightly floured surface and knead until smooth and elastic,
about 6 minutes. Lightly oil a large bowl, place the dough in the bowl
and turn to coat with oil. Cover with a damp cloth and let rise in a
warm place until doubled in volume, about 40 minutes.
|
|
4 |
Punch dough down, and divide into 8 equal
portions. Shape each portion into a 4 inch round loaf. Place loaves on
lightly greased baking sheets sprinkled with cornmeal. Cover and let
rise in a warm place, free from drafts, until doubled in bulk, about 35
minutes. |
|
5 |
Preheat oven to 400 degrees F (200 degrees
C). In a small bowl, beat together egg white and 1 tablespoon water;
lightly brush the loaves with half of this egg wash. |
|
6 |
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. |
|
7 |
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 bowls with hot soup and serve immediately. |
|
|
|
|
|
Nutritional Facts |
|
Calories 439 |
|
Total Fat 4.6g |
|
Cholesterol 0mg |
|
Sodium 594mg |
|
Carbohydrates 85g |
|
Dietary Fiber 3.4g |
|
Protein 12.5g |
| |
|
|
Recipe provided by
www.Allrecipes.com, the world's favorite recipe web site.
ALL RIGHTS
RESERVED Copyright 2004 Allrecipes.com
Please review our Legal Notice and Privacy Policy.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Recipe of the Week - between moms....
