Crusty Soup Bowls

Fall at our house means hot soups, fresh breads, and a warm home. With the weather cooling down, and the leaves changing colors it is time for soup again. One of our favorite ways to enjoy soup is in a nice crusty bread bowl. I've attempted this many times, and most have failed miserably. Until this recipe came along. It is perfect! Crusty on the outside, soft and airy on the inside.

 Crusty Soup Bowls

yeilds 8 bowls
2 tbsp yeast
2 cups warm water
1 tbsp sugar
2 tsp salt
5 cups flour
3 tbsp wheat gluten
Cornmeal

In mixing bowl, dissolve yeast in warm water. Add sugar, salt, 3 cups of flour and wheat gluten.  Beat 3 minutes.  Gradually add remaining flour to make a stiff dough.  ( A stiff dough is necessary for the bowls to hold their shape).  Continue to knead in your mixer for 7 minutes, or by hand for 12 minutes on a lightly floured surface till dough is smooth and elastic.  Place in a greased plastic bowl, cover and let rise until doubled in size.  Punch down and divide into 8 pieces.  Form each piece into a ball and place on a baking sheet sprinkled with cornmeal.  Cover and let rise again until doubled in size.

Bake at 375  degrees F. for 25  minutes.

Let bowls cool.  Cut off the tops; scoop out bread to make a bowl, and serve with hot soup.