ITALIAN BREAD BOWLS

ITALIAN BREAD BOWLS

Makes 6-8 bowls

1 1/2 T active dry yeast
2 1/2 C warm water
2t salt
2T oil
7C flour
1T cornmeal

In 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 C at a time, beating well after each addition until a soft but not sticky dough is formed.  You may not need to use all 7C of flour.  This bread bowl needs to be a bit firmer than a roll/bread dough.

When the dough as 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.  Punch dough down, and divide into 6-8 equal portions.  Shape each portion into a round ball/cylinder -- you want the dough to rise up more than out.
Place loaves on a lightly greased baking sheet sprinkled with cornmeal.  If desired, slash the top surface of the bread bowl several times with a sharp knife.   Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees.  Bake in preheated oven for 15-18 minutes until golden brown and baked through.