Ingredients
2 (.25 ounce) packages active dry yeast
2 1/2 cups hot water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water
Directions
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
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. USE DOUGH HOOKS.
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. (HINT- boil 2 inches of water in a pot, and put into the oven next to the bowl of dough)
Punch dough down, and divide into 6 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. (See HINT above)
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.
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.
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.
Chicken Noodle Soup
Ingredients
3 Chicken Breasts, cut into bite size pieces
5 carrots, sliced
4 celery stalks, sliced
3 potatoes, diced
1 onion, diced
3/4 bag wide egg noodles
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
2 tbsp butter
2 tbsp flour
Place cut up chicken into a large pot/ dutch oven and cover with water and bring to a boil. Scoop off fat as needed. Once chicken has turned white, turn heat down to low and add everything except butter and flour.
In a small saucepan melt butter. Add flour to hot, melted butter and stir until the flour absorbs all of the butter. Scoop about 1 cup of the water out of the pot of soup and pour into the flour/butter. With heat on high, stir constantly until a thick gravy is formed. Cook for another minute, then turn heat off. Pour the gravy into the pot of soup and stir. Turn pot up to medium and cover. Let cook for 30-45 minutes until noodles are soft.
Pour into the bread bowls and enjoy!
