Homemade Bread Bowls

• 2 packages (1/4 ounce each) active dry yeast
• 1 cup warm water (110u0b0 to 115u0b0)
• 1 cup warm milk (110u0b0 to 115u0b0)
• 1/2 cup shortening
• 1/2 cup sugar
• 2 eggs
• 2 teaspoons salt
• 6 to 6-1/2 cups all-purpose flour
• Cornmeal

1. In a bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, eggs, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
2. Punch dough down. Turn onto a lightly floured surface. Divide into eight pieces; shape each into a ball. Grease two
3. and sprinkle with cornmeal. Place four balls 3 in. apart on each prepared pan. Cover and let rise until doubled, about 30 minutes. Bake at 350u0b0 for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
4. For bread bowls, cut a thin slice off the top of bread. Hollow out bottom half, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill with chili, chowder or stew.

active dry yeast, warm water, warm milk, shortening, sugar, eggs, salt, flour, cornmeal

Taken from www.tasteofhome.com/recipes/homemade-bread-bowls/ (may not work)