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Aunt Alisa is our bread expert.  She loves making it, and we love eating it.  Since dinner rolls, French bread, jalapeno cheddar bread from a Dutch oven, yeast biscuits, butterhorns, cornbread, hoe cakes, (Shall we go on?) isn’t’ enough, she thought she’d try something fun and new.  These were a blast to watch her make, then when Nana poured in her clam chowder, they almost got a round of applause. Yes, we get excited about our food . . . and each other’s accomplishments.

 

Ingredients
  • 1 – 2.25-ounce package active dry yeast
  • 1 tablespoon sugar
  • 2 ½ cups warm water
  • 2 teaspoons salt
  • 2 tablespoons vegetable oil
  • 5¾ – 6 cups flour
  • 1 tablespoon cornmeal
  • 1 egg white
  • 1 tablespoon water

 

Instructions
  • Dissolve yeast and sugar in warm water. Let stand for about 10 minutes until it rises and is foamy.
  • Add salt, oil, and 4 cups of flour to the yeast mixture. Beat well.
  • Add in the remaining flour, ½ cup at a time until dough rolls easily.
  • Lightly flour a surface for kneading.
  • When the dough has pulled apart from the beaters, turn it out onto prepared surface.
  • Knead enough flour into the dough to make a smooth, elastic, and slightly tacky dough. (This will take 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, away from drafts, until doubled in size. (This will take about 40 minutes.)
  • Lightly grease cookie sheets then sprinkle with cornmeal.
  • Punch dough down, and divide into 8 equal portions.
  • Shape each into 4-inch round loaves and place on prepared cookie sheets.
  • Cover, and let rise until doubled in size. (This will take about 35 minutes.)
  • Preheat oven to 400 degrees Fahrenheit.
  • In a small bowl beat egg white and water. Lightly brush the loaves with half of the egg wash.
  • Bake in a preheated oven for 15 minutes.
  • Brush with remaining egg mixture, and bake 10-15 minutes or until golden brown.
  • Cool on wire racks.
  • To make the bowls, cut a ½-thick slice from the top of each loaf.
  • Scoop out the center making sure to leave ¾-inch thick shells.
  • Fill bread bowls with hot soup and serve immediately.

“O taste and see that the Lord is good: blessed is the man that trusteth in him.”
– Psalm 34:8