Crusty Soup Bread Bowls

Crusty Soup Bread Bowls (Makes 4 bowls)

2 Tbsp yeast
2 c warm water
1 Tbsp sugar
2 tsp salt
5 c flour
cornmeal

Dissolve yeast in warm water. Add sugar, salt and 3 cups of flour. Beat 3 minutes, gradually adding remaining flour to make a stiff dough. Knead until smooth and elastic. Place in greased bowl and cover. Let rise until it doubles in size. Punch down and dived into 4 pieces. Form each piece into a smooth ball and place on cookie sheet that has been sprinkled with cornmeal. Cover and let rise until it has doubled in size. Bake at 375 for 25 minutes. Cool. Cut off tops and scoop out bread. Use scooped bread for dipping.