Italian Bread Bowls
1 Tbsp yeast
2.5 c warm water
2 tsp salt
2 Tbsp oil
7 c flour
1T corn meal
Mix all but cornmeal, adding flour a bit at a time until soft, but not sticky. Kneed. Let rise 40 minutes. Punch down. Divide into 6-8 parts and form bread bowls. Slash an x on top with knife. Put on baking sheet with corn meal on it. Cover and rise for 35 minutes or until doubled. Bake at 400 degrees for 15-18 minutes.
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