2 packages active dry yeast (4 1/2 teaspoons)
2 1/2 cups warm water (110°F)
2 teaspoons salt
2 tablespoons oil
7 cups flour
1 tablespoon cornmeal
1 egg white
1 cup water

In a large bowl, dissolve yeast in warm water. Let stand till creamy, about 10 minutes. Add salt, oil and 4 cups flour to the yeast mixture (1 cup at a time); beat well. Stir in remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition. It will get too stiff for the mixer after awhile.

When dough has pulled together, turn out onto a lightly floured surface and knead till smooth and elastic, about 6 minutes. Lightly oil a large bowl, place dough in bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place till doubled in volume, about 40 minutes. Punch dough down, and divide into 8 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, till doubled in bulk, about 35 minutes.

Heat oven to 400°F. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake for 15 minutes. Brush with remaining egg mixture, and bake 10-15 more minutes till golden. Cool on racks.

To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 1/2 inch thick shells. Fill bread bowls with hot soup and serve immediately.