Bread Bowls

For years, Adam and I have enjoyed the bread bowls at Panera. He decided to try making some on his own for a chili I made one evening. Since he doesn't like sourdough (crazy man), he used a french bread base. They turned out quite well that night and we've used this recipe ever since.

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6-7 cups flour
2 t salt
2¼ t yeast (1 package)
2 cups very warm water
cornmeal

1. Mix together 6 c flour, salt, and yeast.
2. Stir in water and mix until blended, adding up to 1 c more flour if needed to make dough workable.
3. Knead 10 minutes or until smooth and elastic.
4. Place in a greased bowl, covered with plastic. Allow to rise 2 hours or until doubled in size.
5. Punch down dough and divide into 6 pieces.
6. Shape into rolls and place on a baking sheet sprinkled with cornmeal. Let rise an additional 10 minutes.
7. Preheat oven to 400°F with a shallow pan of water on the lowest rack.
8. Bake rolls 18-22 minutes or until crusts are golden.
9. Remove to a cooling rack and allow to cool 15 minutes.
10. Cut into tops of rolls at a slight inward angle to about ¾ down. Pull to remove top and center of roll.
11. Scoop out additional bread if you wish, taking care not to break through the crust.
12. Fill with soup or chili and serve immediately.

Nutrition Facts Serving Size 1 bowl (130 g) Serving per Recipe 6
Amount per Serving Calories 466 Calories from Fat 12
	% DV
Total Fat 1.5g Saturated Fat 0g Monounsaturated Fat 0g Polyunsaturated Fat 0.5g Cholesterol 0mg Sodium 818mg Total Carbohydrates 97.5g Dietary Fiber 4g Sugars 0.5g Protein 13.5g	2% 1% 0% 34% 32% 15%