4.25ginstant yeastif using active, proof in warm water before adding
1tablespooncornmeal
1egg white
1tablespoonwater
Instructions
Mix and knead together all of the ingredients till you've created a smooth dough.
Allow the dough to rise, covered, for 45 minutes or until doubled in size
Divide the dough into 5 pieces.
Roll each piece into a ball.
Place on a lightly greased or parchment covered baking sheet and sprinkle the tops with cornmeal.
Cover the bread bowls with greased plastic wrap.
Refrigerate 24 hours
Three hours before serving, remove the bread bowls from the refrigerator. Uncover, and let them come to room temperature. Preheat the oven to 425°F 30 minutes before baking.
Just before baking, slash the top surface of the bowls several times to allow them to expand.
In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
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.
Bake for a total of 22 to 28 minutes, until the bowls are deep brown, and sound hollow when thumped on the bottom.