– 2 1/2cupwarm waternot boiling - but very warm – 6teaspoonsactive dry yeast – 3teaspoonswhite granulated sugar – 3tablespoonswhite granulated sugar – 6tablespoonsunsalted buttermelted – 7cupsbread flourplus more as needed 870g – 1tablespoonsalt – 2tablespoonscornflourfor sprinkling baking pan Egg wash: – 1large egg – 1teaspoonwater
Add melted butter and stir.In another basin, mix the remaining 3 tablespoons sugar, flour, and salt.
Incorporate flour mixture slowly into mixer on low speed. To make dough less sticky, add flour one spoonful at a time.
Mix dough with dough hook until soft, elastic, and smooth. It should leave bowl sides.
Place dough in a large, lightly oiled bowl. Roll the dough in oil and cover with a clean towel. Give it 1-2 hours in a warm place to double.
Cut the dough into 6 even pieces after deflating it with your finger. Roll each piece into a ball.
On parchment-lined baking sheets, sprinkle cornmeal.On the prepared baking sheet, lay dough balls several inches apart. Each has a crisp knife-cut “X” on top.
Use 1 teaspoon water to generously egg-wash dough balls. Allow to rise for 20–30 minutes under a clean cloth until almost doubled. Preheat oven to 425F
Bake bread bowls 15 minutes. Remove from oven and brush remaining egg wash. Return to oven for 15 more minutes until golden brown. Tap them to see hollowness.
Let cool completely from oven.Cool each bread bowl and slice its top with a sharp knife. Finger-hollow each bread bowl's center. In soups, salads, or as desired!