You’re going to start out by proofing the yeast. In a large bowl, pour the warm water, the yeast and the sugar and stir together. Let sit for 10 minutes or until foamy. Then you’ll know it’s ready. Now stir it all up really good. I’ve found that a chopstick actually works better than a spoon since the yeast is so sticky. Mix it really well.

Now add the salt, the garlic powder, the oil and 3¼ cups of the flour to the yeast mixture and beat well.

Now it’s time to stir in the remaining flour ½ cup at a time until it’s all in there. Beat well in between each addition.

When the dough has finally pulled together, knead the dough on a lightly floured surface for about 5 minutes.

Spray a baking sheet with cooking spray and sprinkle the cornmeal on the sheet.

Separate the dough into 5 equal round pieces of dough and place on the prepared baking sheet.

Cover the pan with a warm damp cloth and allow to rise in a warm place until doubled in volume, which takes about an hour or so.

Preheat your oven to 400 degrees. Bake in the preheated oven for 15 minutes. Remove from oven.

In a small bowl, mix the egg white and the tablespoon of water together.

Brush each bowl with the egg/water wash.

You can also add any extra flavorings here – dried or fresh herbs, seasonings or parmesan.

Bake for an additional 10-15 minutes or until golden. Remove from oven.

Cool them on wire racks.

When you’re ready to make the bowls, cut a circle into the top of each of the loaves and scoop out the bread leaving about a ½-3/4 inch thick crust of bread.

Fill the bread bowls with soup, chili or dip. Delicious!