I can’t begin to tell you how many people have asked me for this recipe. So I am putting it up here on my blog to pacify them all. Besides, I need a good place to keep this recipe so I don’t forget it or lose it. This is my very own recipe that I have developed, and it is loved by all.
2 TB dry yeast
2 TB sugar
3 Cups warm water
1 1/2 TB olive oil
3 tsp. sea salt
8 Cups sifted flour
1 egg white, beaten
Sprinkle yeast in warm water with sugar. Let stand a few minutes and then add the sea salt and the olive oil. Mix in flour. Beat in bread mixer 3 or 4 minutes. (You can knead by hand, but you will need to do this for about 15 minutes or so.) Make it so the dough is firm, but not stiff. You may need to add a little more flour if necessary.
Divide dough into 6-8 equal sections. Shape into round loaves. Place on greased cookie sheets. Let rise for 20 minutes. Brush with beaten egg whites. Let rise for 10-15 minutes longer. Bake at 350* or 375* for 30 minutes.
Let cool slightly. Cut off tops and scoop out middles to form bowl. Fill with desired soup. Enjoy!