Crusty Soup Bread Bowls

2 T yeast
2 t salt
1 T sugar
2 c warm water
5 c flour
cornmeal

Dissolve yeast in water. Add sugar, salt and 3 cups of the flour. Beat 3 minutes. Gradually add remaining flour to amke stiff dough. Knead on lightly floured surface until dought is smooth and elastic. Place in greased bowl, cover, and let raise until doubled. Punch down, and divide into 8 pieces. Form each piece into a ball and place on baking sheet sprinkled with cornmeal. Cover and let rise till doubled in bulk. Bake at 375 degrees until brown. Cool. Cut off tops; scoop out bread to make a bowl. Pour hot soup into bread bowl and serve. Makes 8 large bread bowls.

In a hurry? Cut loaves of Rhodes dough into thirds for larger bowls and fourths for smaller bowls. Let them rise, and bake according to directions.