Soup Bowl
1 loaf RhodesT bread dough, thawed but still cold
1 egg, beaten
Cut loaf into thirds. Form each third into a ball. Place on baking sheet sprayed with non-stick cooking spray. Brush with egg. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap and bake at 350 degrees F. 25 minutes or until golden brown. Cool and slice off top. Hollow out bread and fill with favorite dip, chili or soup. For larger bowls cut loaf in half.
CRUSTY SOUP BOWLS
2 tablespoons yeast
2 cups warm water
1 tablespoon sugar
2 teaspoons salt
5 cups flour cornmeal
Dissolve yeast in warm water. Add sugar,salt,and 3 cups of the flour. Beat 3 minutes. Gradually add remaining flour to make stiff dough. Knead on lightly floured surface till dough is smooth and elastic. Place in greased bowl, cover, and let rise till double 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 till double in bulk. Bake at 375 degrees F. for 25 minutes. Cool. Cut off tops; scoop out bread to make a bowl. Pour hot soup into bread bowl and serve. After soup is eaten, break off chunks of the crust and eat the bowl. Makes 8 large bread bowls.