Homemade Bread Bowls

Aaron says these bread bowls are "Aunt Janice status" . . . believe me, in our family, that's REALLY saying something!

2 cups + 4 Tblsp. warm water (110 F)
2 pkgs. active dry yeast (4 1/2 tsp.)
1/2 cup (1 stick) butter, melted
2 Tblsp. granulated sugar
1 Tblsp. salt
1 Tblsp. garlic powder
5 1/2 cups all-purpose flour
oil, for greasing
cornmeal
1 egg, beaten
Italian seasoning
garlic salt

Add warm water and yeast to the bowl of Kitchen Aid mixer with a dough hook attachment; let dissolve for 10 minutes until foamy. 

Add melted butter, sugar, salt, and garlic powder; mix until combined.  Gradually add flour and mix until dough pulls together.

Remove dough to an oil-greased bowl, turn to coat with oil, cover with damp cloth, and let rise in warm place for 40 minutes. 

Grease a baking sheet and sprinkle with cornmeal.

Punch dough down and separate into six equal sections.  Form each section into a ball and place on prepared baking sheet.  Brush tops with beaten egg and sprinkle with Italian seasoning and garlic salt.  Let rise another 30 to 45 minutes.

Preheat oven to 425 F.  Bake bread bowls for 20-25 minutes or until golden brown.  Let cool.  Cut off tops and remove some of the bread from the inside (reserve for dipping).  Fill bowl with soup or dip.