Prep Time: 5 mins // Cook Time: 90 mins/20 mins // Servings: 6 small or 4 medium bread bowls

**This recipe is meant for a bread maker but can be mixed traditionally as well**

• 12oz lukewarm Water
• 2 Tbsp melted Butter
• ½ C. Dried Onions
• 4 C. Bread Flour
• 1 ¾ tsp Salt
• 2 Tbsp Dry Milk
• 2 Tbsp Sugar
• 2 ¼ tsp (one packet) Active Dry Yeast
• Cornmeal
• 1 Egg White and 1 tsp water mixed together

1. Add water, butter, and dried onion to the base of the pan in the bread maker.
2. Pile on the flour.
3. Add remaining ingredients and put the yeast in a well at the very top.
4. Set the bread maker to the dough setting and hit start.
5. Watch it for the first 10 mins. You may need to add a touch more water 1 tsp at a time.
6. Once the 90 mins is up, turn the dough out on a lightly floured surface.
7. Knead the dough for about 2 mins.
8. Roll the dough into a loaf shape, then cut into even sized pieces.
9. Put parchment paper on a sheet pan and sprinkle cornmeal all over it.
10. Form each bread bowl by pulling the dough to the bottom a little at a time while rotating. You want to create a very tight, round ball of dough.  Place down on the sheet with the seams on the bottom.
11. Once all are formed, cover with a towel and leave in a warm place. Let rise for 30 mins.
12. Preheat the oven to 400 degrees.
13. Once your 30 mins are up, use a very sharp knife and score the top of the round. You can wet the blade between each score to ensure that it’s a smooth cut.
14. Brush the tops of each with an egg white and water mixture to get a gorgeous golden-brown color.
15. Place the pan in the oven. Add a small pan of water to the bottom of the oven and cook for approximately 20 mins.
16. Once done, take them out and put them on a cooling rack until they’re cooled off.
17. Cut the top like you’d cut a pumpkin for carving. Pull it up and hollow the bread out.  Fill with your favorite stew or chowder. (This bread seems thick and dense but it is very quick to soak up and soften just right with whatever you serve in it.)