Italian Bread Bowls

http://allrecipes.com/Cook/Pam-3BoysMama/Profile.aspx

Ingredients

• 2 (.25 ounce) packages active dry yeast
• 2 1/2 cups warm water (110 degrees F/45 degrees C)
• 1 tablespoon sugar
• 2 teaspoons salt
• 2 tablespoons olive oil
• 7 cups all-purpose flour
•  
• 1 tablespoon cornmeal
• 1 egg white
• 1 tablespoon water
• 1 teaspoon Italian seasonings 

Directions

1. In a large bowl, dissolve yeast in warm water with sugar. Let stand until creamy, about 10 minutes.
2. 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.
3. 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.
4. Punch dough down, and divide into 6 equal portions. Shape each portion into a 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.
5. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white, Italian seasonings, and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
6. 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.
7. 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.

We also tried these with 2 tbsp Garlic Powder added to the recipe and when putting egg wash on, sprinkled garlic over top. Some people on allrecipes thought they were bland without these adjustments. I thought they were great plain, but it depends on what you're going for!