Bread Bowls

Ingredients:

2 packages active dry yeast
1 cup warm water
1 cup warm milk
½ cup shortening
½ cup sugar
2 eggs
2 teaspoons salt
6-6 ½ cups flour
Cornmeal

1. Dissolve yeast in warm water.

2. Pour yeast water into mixer. Add milk, shortening, sugar, eggs, salt and 2 cups flour.

3. Beat until smooth. Stir in enough remaining flour to form a soft dough.

4. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

5. Place in an oven safe greased bowl, turning once to grease top.

6. Cover and let rise for 1 hour. (If in a hurry place in a preheated oven at 150-170 degrees for 20 minutes.

7. Punch dough down. Turn onto a lightly floured surface. Divide into 6-8 pieces; shape each into a ball.

8. Grease two baking sheets and sprinkle with cornmeal. Place four balls 3 inches apart on pans. Cover and let rise again until doubled (about 30 minutes, again use oven if you are in a hurry).

9. Bake at 350 degrees for 20-25 minutes or until golden brown.

10. Remove from pans to wire racks too cool.

11. Cut a slice off the top of bowl. Hollow out bowl; leaving ¼ inch shell.

12. Fill with soup, chili, or chowder.

Yield: 6-8 bowls