2 Tbs packages active dry yeast
2 1/2 C warm water
2 tsp salt
2 TBS oil
4-5 C bread flour
2-3 C whole wheat flour
1 TBS Cornmeal
1 egg white
1 C water
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, ½ C at a time, beating well with an electric mixer at medium speed after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
Punch dough down, and divide into 6 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 TBS water; lightly brush the loaves with half of this egg wash.
Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10-15 minutes or until golden. Cool on wire racks.
To make bowls: cut a ½ inch thick slice from top of each loaf, scoop out centers, leaving ¾ inch thick shells. Fill bread bowls with hot soup and serve immediately.